June 8, 1955 Danish Pork Chops, My Best Fudge Cake, Chocolate Satin Frosting

Danish Pork Chops

from Mrs. Wm. Suiter, Webster, N. Y.

2 T. shortening
1/3 c. flour
2/3 c. milk
1 egg, slightly beaten
1 onion, grated
1/2 c. Parmesan cheese
1 t. salt
Dash pepper
4 pork chops

Melt shortening. Stir in flour, mix until smooth. Add milk slowly. Cook until very thick. Add egg and cool over low heat, beating vigorously (like fury, Mrs. Suiter says). When batter is thick, add cheese, onion, salt and pepper. Remove from heat. Brown chops on one side. Place chops brown side up. Place a T. of batter on each chop. Let bottom side fry about 5 minutes. Bake at 350 degrees about 30 minutes.

My Best Fudge Cake

from Mrs. Wm. Suiter, Webster, N. Y.

3 sq. chocolate
1/2 c. milk
1 egg
2/3 c. sugar
1/2 c. shortening
1 c. sugar
1 t. vanilla
2 eggs
2 c. cake flour
1 t. soda
1/4 t. salt
2/3 c. milk

Melt chocolate, combine with milk and well beaten egg, and 2/3 c. sugar. Cook over low heat, stirring constantly and thick. Cool. Cream shortening and 1 c. sugar. Add vanilla and eggs. Sift dry ingredients together. Add alternately  with 2/3 c. milk. Blend in chocolate mixture. Pour into 2 greased and floured 9" layer cake pans. Bake at 350 degrees 25 to 30 minutes. Frost with satin frosting.

Chocolate Satin Frosting

1 1/2 c. confectioners sugar
2 T. hot water
3 squares chocolate
1 egg, slightly beaten
1/c. butter, melted
3/4 c. walnuts, chopped

Blend sugar and hot water into melted chocolate. Beat in egg slowly. Add butter a T. at a time, beating constantly. Place pan over ice water and beat until spreading consistency. Trim sides of cake with chopped nuts.