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Ice Cream Shortcake, American
Make an ice cream shortcake by filling the center of a small cupcake with your favorite ice cream. Top this with sauce and berries or fruit. Source: San Antonio Light
Beat egg yolks until thick and lemon-colored with a hand or electric beater. Then gradually add ½ cup of the sugar while continuing to beat. Stir in vinegar and flavoring. Sift flour and salt together 3 times, then fold into mixture with a spoon. Beat egg whites stiff with hand or electric beater, then gradually add remaining ½ cup sugar while continuing, to beat. Fold into cake mixture. Bake in greased and floured 2¼" cupcake or muffin pans, in a moderate oven of 350° F. for 25 to 30 min., or until done. Makes about 4 doz. cupcakes
Cut a circular piece out of the top of each cupcake, then fill with vanilla ice cream. Put cake top back on each, and top with your favorite-chocolate, fudge, or butterscotch sauce, crushed berries or fruit.
Contributed by Amy Alden, 1948
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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