TOPPING (BUTTERSCOTCH NUT)
Melt in pan a third cup butter and half cup brown sugar with one tablespoon corn syrup. Add half cup pecans or walnuts. Cool to warm before spooning in dough.
GRANDMA’S BROWN STONE FRONT
4 tablespoons butter ½ cup milk 3 teaspoons baking powder 1 cup sugar 2 eggs 1¾ cups flour ½ teaspoon vanilla 1 tablespoon cocoa ½ teaspoon cinnamon ¼ teaspoon nutmeg
Cream butter and sugar. Add milk and eggs well beaten; then flour and cocoa mixed. Add baking powder and spices and vanilla. Bake in loaf pan, or in layers at 350 degrees for 30 minutes. A little longer for loaf. Best with fudge frosting.
FUDGE ICING
1½ cups sugar ½ cup cocoa 1 small can milk
Mix sugar and cocoa in a sauce pan, add the milk and cook over moderate flame about 10 minutes stirring slowly and constantly to avoid burning. When done add 1 tablespoon oleo and beat well.
APPLE CAKE
1 cup sugar ¼ cup shortening 4 or 5 apples, peeled and chopped medium fine 1 egg 1 cup flour 1 teaspoon soda ½ teaspoon cinnamon