November 5, 1954 Broiled Whitefish with Tomato Dressing, Tomato Dressing, Spice Cake, Icing for Spice Cake

Broiled Whitefish with Tomato Dressing

2 pounds whitefish fillets
Salt and pepper
1/4 c. butter, melted
Marjoram

Sprinkle fish with salt and pepper. Brush with melted butter; sprinkle with marjoram. Place on greased broiler pan. Broil about 10 minutes. Serve with tomato dressing.

Tomato Dressing

1 can condensed tomato soup
2 T. lemon juice
1 T. prepared mustard

Combine all ingredients and heat thoroughly. Pour over fish just before serving.

Spice Cake

(For a sheet cake pan 8 x 12 inches)

1 c. shortening
2 c. sugar
2 eggs
3 c. flour
2 T. cocoa
1/4 t/ cloves
1 t. cinnamon
1 t. allspice
2 c. buttermilk
2 t. soda

Cream shortening and sugar until light and fluffy. Add eggs and beat until thoroughly blended. Sift flour, cocoa, cloves, cinnamon and allspice. Add dry ingredients alternately with buttermilk to which soda has been added, to shortening mixture. Beat only until ingredients are well blended.  DO NOT OVER BEAT. Bake in well greased and floured sheet pan about 8 x 12 inches. Remove from pan and cool on wire cake rack.


Icing for Spice Cake

6 T. butter
1/2 c. brown sugar
1/3 c. milk
1 1/2 c. confectioners sugar
1/2 t. vanilla
1/4 t. salt

Melt butter, add brown sugar and milk, bring to a boil, boil 2 minutes. Remove from heat, cool. Beat in confectioners sugar, vanilla and salt. Beat with electric beater if you have one for it will improve the frosting.