|
Tomato Soup Cake
- 1 cup sugar
- 1/2 cup shortening
- 2 cups flour
- 1 t baking soda
- 2 t baking powder
- 1 can tomato soup
- 1/2 t cinnamon, cloves and nutmeg
- 1 t salt
- 1 cup chopped dates or raisins
- 1 cup chopped nuts
Mix shortening and sugar, beat well. Add spices, salt, baking
powder and flour sifted together. Add soda to soup. Mix flour mixture and soup alternately to sugar, beating well after each
addition. Add dates and nuts, lightly coated with flour. Bake in two layer pans or one long pan in moderate oven. Icing: Cream
one package 8oz creamed cheese , 1 1/2 cup powdered sugar with vanilla or lemon as desired. Blend thoroughly and spread
on cake.
|
 |
|
|
|
 |
|
lemon bisque
- 1 13oz can evaporated milk
- 1/8 t salt
- 1 pkg. lemon gelatin
- 3 T lemon juice
- 1 1/4 cup boiling water
- grated rind of one lemon
- 1/3 cup sugar
- 21/2 cups vanilla wafer crumbs
Thoroughly chill can of milk over night. Dissolve gelatin in
boiling water and add sugar, salt, lemon juice and rind. When it is partially set, beat milk until it is stiff and whip gelatin
mixture into it. Spread half of crumbs in dessert pan and pour lemon mixture over it. Top with remaining crumbs and chill
for approximately 3 hrs. Garnish with dollop of whipped cream, and serve with hot coffee in candle - warmed carafe.
|
 |
|
|
|