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B> FLORENCE L.D MEAL This is the time of the year when I really use my cookbook* The reason is that when there is snow and ice on the pavements and roads. I play a game called What can I make for din ner with what I have on handl * If the snow lasts too long it becomes a challeng ing game I came across some recipes from a Virginia cookbook that perhaps served some of our Presidents As long as this article will appear in February . the month of presidents. I have selected a few for you. BLACK FOREST CAKE 1 cup butter 2 cups sugar 4 eggs I 2 cups sifted all purpose flour 4 teaspoon salt 1 can (17 os. > pitted dark sweet cherries 2 tablespoons cornstarch | 3 cups whipping cream 4 cup confectioners sugar 14 teaspoons baking soda I 4 cup buttermilk 1 teaspoon vanilla 3oz unsweetened chocolate, grated Chocolate Frosting Shaved semi-sweet chocolate shaved Maraschino cherries 4 cup kirsch. divided Preheat oven to 32S I degrees Grease and flour three 9- inch pans Cream the butter and sugar Add eggs one at a time and beat well after each addition After the last egg has been added, beat for one minute or until the mixture is light and fluffy Sift the flour with the salt Mix the baking soda with the buttermilk and add alternately with the flour to the creamed mixture Add vanilla Melt the chocolate in 2/3 cup boiling water, stir until smooth Blend the chocolate into the cake mixture Pour into prepared pans and bake for one hour at 325 degrees or until the ake tests done Cool 10 minutes before removing from pans ! Drain the liquid from the | c hemes into a saucepan

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Kowrve the cherries Bring the liquid to a boil Mix the cornstarch with 4 cup of water Stir it into the juice and cook until clear Add the cherries and cool Whip the cream until soft peaks appear. sprinkle the sugar over the cream and whip un tilfirm peaks appear Pour in 1 4 cup of kirsch a little at a time, beating after each addition Place one cake layer on a large cake plate With a cookie press form three rings on the cake of your favorite chocolate butter frosting, leaving about 1 4 between rings Fill between the rings with the cherries Place the second layer on top of the first layer Prick the top with a fork with the remaining kirsch, and spread with whipped cream Put the top layer on gently Spread side and top with the remaining whipped cream Garnish the top with shaved chocolate and maraschino cherries LEMON TARTS ' Pastry crust for 12 tarts 14 cups sugar 6-8 tablespoons lemon juice Rind of two lemons, grated 4 cup butter 6 eggs, well beaten Prepare and hake the 12 tart shells Mix sugar, juice and rind Melt the butter in top of double boiler Add sugar mixture and eggs Cook over hot water until very thick, stirring constantly Cool, cover, and refrigerate When chilled fill the tarts According to history books, farmers along the eastern seaboard spent many a winter evening before the fire cracking and eating black walnuts Now we can purchase black walnuts shelled and chopped BLACK WALNUT M E CREAM 8 egg yolks 14 cups sugar Dash of salt 2 cups of milk 2 cups whipping cream 1 teaspoon black walnut flavoring I cup chopped blatk walnuts Beat the egg yolks with ♦*e salt until creamy Bring ' milk and cream almost to boiling, remove from heat and pour slowly into the egg mixture, stirring constant l> Add flavoring, heat to scalding Pour into a freezer or freezer tray Freeze until slushy ( If you used the refrigerator tray, beat mix ture until smooth and add black walnuts, distribute evenly) If using a freezer (ice cream) add black

walnuts Pack the freezer with ice for at least 3 hours before serving If making this in refrigerator allow about 6 hours after you have returned it after the beating SPOON BREAD Spoon bread, or batter bread, is a c us tardy corn bread served souffle hot from the dish, preferably earthenware, in which it is baked It is said that the recipe "just happened when the mixture used to make corn bread enriched with milk and eggs was left forgotten in a hot oven Virginians have ever since made spoon bread one of their favpnte foods 14 cups water 2 cups milk 14 cups cornmeal 14 teaspoons salt 14 teaspoons sugar 2 tablespoons butter 5eggs 1 tablespoon baking powder Pre heat oven to 350 Grease a large shallow bak ing dish Combine milk and water and heat to simmer Add cornmeal. salt, sugar, and butter, and stir over medium heat until the mixture thickens < about five minutes) Remove from heat Beat the eggs with baking powder until they are light and fluffy, then add them to the cornmeal mixture Mix well Pour into prepared dish and bake at 350 degrees for 45 to 50 minutes Serve hot CARROT PI DOING The carrot is one of the few vegetables that England can claim as truly native. 3 eggs, separated 4 tablespoons sugar 14 tablespoons cornstarch ' 1 cup milk 3 cups (2 pounds) carrots, cooked and mashed . 3 tablespoons butter 1 teaspoon salt , 1 cup fine bread crumbs 1 cup light cream 4 teaspoon grated nutmeg 1 « cup cream sherry Pre heat oven to 300 Grease a 2 -quart casserole Beat the egg yolks and - sugar until they are light and fluffy Mix the cornstarch with a small amount of milk Heat remaining milk, qdd cornstarch, and stir until the mixture is < smooth and slightly thickened Stir a small amount of the hot cornstarch mixture into the egg mixture Stir to mix well, then pour the egg mixture into the hot milk and cornstarch Cook, stirring, over low heat until the mixture is smooth and thick. 1 Add the carrots, butter, salt, and bread crumbs, blend evenly Stir in the cream and add the nutmeg and

sherry , mix well Beat the egg whites until they hold firm peaks, fold them into the carrot mixture Pour into casserole Place the casserole in a pan of hot water and bake at :UM> degrees for 45 minutes Trip Slated To Hurrah's RIO GRANDE - The Cape May County Unit of the American Cancer Society will sponsor a bus trip to Harrah's Manna Casino Wednesday. March 13 Bus will leave Rio Mall at 5 30 p m and Wildwood City Hall parking lot at 5 45 p.m.. and depart Atlantic City midnight Call 886 1154 for further information and reservations

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