Zolablue, just found this recipe in a old "Farm Journal's Country Cookbook" 1959 Edition. Spice Cake (Women say it's a keeper; men beg to eat it right away) 1 cup milk 1/2 cup lard ...you could use shortening or oil I imagine. 1 tsp. vanilla 2 1/4 cups cake flour 1 tbs. baking powder 1 tsp. salt 1 1/4 cups sugar 1 tsp. cinnamon 1/2 tsp. allspice 1/2 tsp. cloves 1/2 tsp. nutmeg 2 eggs, unbeaten Whip 2 tbs. milk with lard and vanilla; cream until light (2 min. at med. speed). Add sifted dry ingredients to lard mixture with 2/3 milk. Beat until smooth (2 min. at med. speed). Add remaining milk and eggs. Beat until smooth, about 2 minutes. Pour into 2 greased 8" layer pans. Bake in moderate oven (375) for 35 minutes. Cool and frost with Mocha Frosting. Mocha Frosting- 1/2 cup butter 1 egg yolk.. could use egg beaters for safety 2 tbs. strong coffee 2 squares unsweetened chocolate 2 1/2 cups confectioners sugar Cream butter, add egg yolk, coffee, & melteed chocolate. Mix well, gradually adding sugar. Blend until smooth. Makes enough for 2 (8") layers.

Ann, try saving it to your Clippings. Look to the right of your last post (just above this). You will see the word Clippings in green letters. Under that it will say Clip This Post. For each recipe or comment you want to save, click on Clip This Post. Another way to do it is to highlight the entire thread, or the parts you want, right click with your mouse and then click on Copy. Start a new document in Word and paste the thread into that document, then save it to your computer. If you want me to do that for you and then email it to you, let me know.

My Aunt Lil was famous for her elegant cooking. She died of cancer when I was a little girl. Here, in her memory, is one of our favorites of her recipes, very 1950s but still delicious. My mom gave me the recipe card in Aunt Lil's handwriting. She had written "EXCELLENT" at the top, and we agree. Good luck with your cookbook! Susan in Columbus (Ohio) Aunt LilÂs Chicken Cantonese 1 fryer-broiler chicken  disjointed, slightly salted 1/3 cup cornstarch 1 ½ teaspoon salt 2 teaspoons paprika ¼ cup cooking oil 1 #2 can [20 oz.] pineapple chunks (drained - reserve sirup) 1 cup sliced diagonally celery 1 medium-size green pepper (cleaned & white membrane removed) cut into thin strips 2 Tablespoons brown sugar 2 ½ Tablespoons soy sauce 3 cups hot cooked rice 1. Coat chicken pieces with a mixture of the cornstarch, salt & paprika. Reserve 1 Tablespoon of the cornstarch mixture. 2. Heat the cooking oil in a large skillet over medium heat. Place chicken, skin side down, in skillet. Turn pieces as necessary. When lightly browned remove & place in roaster. Bake, uncovered, at 325° until almost fork Âtender. [40-45 min.] 3. Add pineapple, celery, and green pepper, slipping them under the chicken. Cover and put back in oven for 15 minutes. 4. Mix together the reserved 1 Tablespoon of cornstarch mixture, ¼ cup reserved pineapple sirup, the brown sugar, and soy sauce. Pour over chicken & cover; continue baking another 20 minutes. 5. *Lightly toss the hot cooked rice with 1/3 cup dark seedless raisins & ½ cup coarsely chopped walnuts. Serve with rice on bottom of platter, then chicken. *Raisins and nuts optional

My adorable and inspiring Great Pumpkin Cookbook from Ruth Arrived yesterday with the mail forwarded from AZ. It's a winner even if it took the scenic route and arrived after the contest ended.. I love Pumpkin in almost any fashion (NO Pumpkin Spice Lattes for me) and have a good supply of nice winter squash. Look forward to trying several of these recipes.Tammy also sent laminated cards with substitutions and measures. Very useful and handy thanks Tammy. Again sorry about all the confusion over addresses and deliveries but All's well that ends well. I am redoing and expanding your book a bit should get it done and mailed by the end of the week