There are two blueberry cake recipes here in the box left by my grandmother, I’ll put them both here.

Melt in your mouth blueberry cake

1 1/2 cups flour
1 tsp baking powder
1/2 tsp salt
2 eggs, separated
1/2 cup shortening
1 cup sugar
2/3 cup milk
1 tsp vanilla
1 1/2 cups floured blueberries

Mix flour, baking powder, and salt together
Cream shortening and sugar and beat in egg yolks
Add vanilla nd milk alternately with dry ingredients
Fold in beaten egg whites
Add blueberries
Sprinkle batter with sugar just before baking
Bake in grease 9″ square pan at 350′ for 35-40 minutes

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Grandma Leighton’s Blueberry Cake

1/2 cup butter
2 cups sugar
2 egg yolks
3 cups flour
2 tsp baking powder
1 cup milk
2 egg whites, beaten
2 cups blueberries

Cream butter and sugar
Add egg yolks
Mix together flour, powder and add alternately to butter mix with the milk
Fold in beaten egg whites
Fold in blueberries
Bake in 9×13 pan at 375′ for 35-40 minutes

Frosting

1/2 cup butter
3 cups confectionary sugar
2 Tbsp cream or evaporated milk
2 1/2 Tbsp lemon juice

Mix well and spread over cooled cake.

Grandma clipped these recipes from the ‘Record American Aug. 20, 1970. Chicken wings were 35 cent a pound and London Broil was 95 cents a pound at the Capitol Super Market.

This seasoned butter is strongly flavored and works well on beef and green beans. It probably works on other strongly flavored meats and vegetables too, I just haven’t tried it yet. It will keep several weeks in the refrigerator.

Blue Cheese Seasoned butter
1/2 stick butter (~4oz)
6 oz blue cheese
2 Tablespoons fresh parsley
1 Tablespoon rosemary
1/4 cup walnuts

Place everything in a food processor and grind to a paste.

Barrels of flavored butter were made with garlic in Scotland and Ireland in the 1700s and stored in the bogs at that time. The longer the butter stayed underground the better it was so trees were planted to mark the spots where the butter was buried. The peat bogs kept the butter safe because of the cold and antiseptic properties of the bogs.