Apparently readers would request recipes from other readers of the Household column. When writing this one, I imagine the reader as having the recipe in her head and she is writing just as she would tell me how to do it. Apparently she assumes you are right in front of your cupboard and can just reach in to get what you need as we go along. I imagine her saying to me, “…..and then you’re going to want to put a filling between the layers, once they’ve cooled off…..”, and then, “Oh, I’ve got this really good beet salad I make….it’s so easy….you just……”
Dear Household Friends: I am sending a very good white cake recipe in answer to a request. If it is too large for your family, just use half of the recipe.
1 cup butter or lard
2 cups sugar, creamed together till very light
3 1/4 cups flour, sifted 4 times with 3 teaspoons of baking power
Add 1 cup milk to creamed mixture alternating with the flour. Add 1 teaspoon vanilla to 8 beaten egg whites and fold into the batter. Bake at 350 degrees in layers.
For the filling, cream 1/2 cup butter, 1 cup sugar, add 7 beaten egg yolks and cook in double boiler, stirring constantly, till thick and smooth. While hot add 1 cup chopped raisins, 1 cup chopped nuts and 1 teaspoon vanilla.
Next I will give a good beet salad.
Cut 1 quart pickled beets into small pieces, add 3 hard-boiled eggs cut fine, 1/2 cup nuts and enough salad dressing to moisten.
I imagine the beets need to be well drained, maybe even blotted…..because of adding only enough salad dressing to moisten or bind the salad ingredients.