"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

Two Egg Cake Recipe

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This recipe for Two Egg Cake, by , is from The Corkins Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Friday, December 26, 2008


2 8-inch layer pans
1 3/4 c. cake flour
2 1/4 tsp. baking powder
3/4 tsp. salt
1 c. & 2 tbsp. sugar
1/2 c. shortening
2/3 c. milk

Crust -
2 c. flour
2/3 c. shortening
1 tsp. salt
1/4 c. water

Preheat the oven to 375.
Measure flour, baking powder, salt and sugar into a sifter.
Measure shortening into a mixing bowl.
Measure milk into a cup.

For Crust:
Mix flour & salt. Take out 1/3 c. flour. Add 1/3 c. shortening. Mix fine and add remaining shortening and leave lumpy. Make paste out of 1/3 c. flour and water. Mix this into four mixture and crimp with a fork.




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