"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mother's Red Cake Recipe

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This recipe for Mother's Red Cake, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Audrey Larsen, my mother
Added: Wednesday, April 30, 2008


1/2 c. plus 1 tbsp. crisco
1 1/2 c. sugar
2 eggs
2 oz. red food coloring
1 tbsp. cocoa
1 tsp. vanilla
1 tsp. salt
1 c. buttermilk
2 1/4 c. cake flour
1 tsp. soda
1 tsp. vinegar

Cream shortening, sugar and eggs. Make paste of food coloring, cocoa, vinegar and vanilla. Add to mixture. Add salt. Combine buttermilk and soda and add alternately with flour. Beat well and bake in layer pans at 350 for 30 min.




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