Ingredient:
--CAKE:--
Thinly sliced almonds
1/2 c. butter
1/2 c. Crisco
2 c. sugar
6 eggs
2 c. flour, sifted
2 tsp. almond extract
--GLAZE:--
1 c. sugar
1/4 c. water
2 tbsp. almond extract
Direction:
CAKE: Preheat oven to 325 degrees. Generously grease a large
tube pan. Press almonds onto sides and bottom and set aside.
Using mixer cream together butter, Crisco and sugar. Add eggs,
one at a time, continuing to beat. Gradually add flour and
almond extract. Beat at high speed until butter is fluffy.
Pour into pan. Bake for 1 hour. GLAZE: Boil sugar and water
for 1 minute. Remove from heat. Add almond extract. Pour
over lukewarm cake. Leave cake in pan until it has cooled
completely. |
Ingredient:
- 1 peck 4 to 6 inch pickles
4 grape or horseradish leaves
1 bunch dill weed
6 qts. water
2 tbsp. alum
1 1/2 pt. vinegar
1 1/2 c. canning salt
8 cloves garlic, optional
A 4 gal. crock
Direction: Wash and place in crock; pickles, grape (or horseradish) leaves and dill. Boil together water, vinegar, salt, and alum for at least 5 minutes. Cool and pour over pickles. Weight with plate to keep pickles covered with brine solution and cure for 10 days. You may add garlic after the eighth day. Let cure in a cool place. |