These old typed recipe cards were not typed in purple ink. Over the years, the black ink has been damaged by the acids in the paper it was typed onto, and faded to this interesting eggplant purple color. You can tell it was typed on a manual typewriter (as if anything else existed for the longest time!) because the letters vary in where they sit on the line of type. Some are a smidge higher than others. This has to do with the force of the pressure on the key, which in turn mechanically swung an arm up onto the inked ribbon to make the letter appear on the page. If the shift key was depressed, it could cause the whole machine to lurch. Our old manual typewriter would make a big “clunk!” sound when the shift key was released.

Brown Sugar Cake

Measure sifted flour, B.P., & salt into mixing bowl. Measure B. Sugar & add. Measure shortening & milk. Measure vanilla into milk. Add soft shortening & the milk to the dry ingredients. Mix on slow to medium speed on mixer for two minutes by the clock. Add eggs (unbeaten). Continue mixing 2 more minutes by the clock. Total mixing time 4 minutes. Bake in moderate oven 350F 35 to 40 minutes for 8 inch layers or 25 to 30 minutes for 9 inch layers.

2 1/2 c flour 3 teas B. P. 1 teas salt B. Sugar 1 3/4 c packed in cup 1/2 c shortening using part butter for flavor 1 c skimmed milk 1 teas vanilla, 2 large eggs

Brown Sugar Cake

2 1/2 c flour

3 t baking powder

1 t salt

1 3/4 c brown sugar, packed

1/2 c shortening

1 c skimmed milk

1 t vanilla

2 large eggs

Measure sifted flour, baking powder & salt into mixing bowl. Combine. Add brown sugar, combine. Add softened shortening and milk with vanilla in it. Mix on slow to medium speed 2 minutes. Add eggs and continue to mix for 2 minutes.  Pour into 2 greased 8″ cake pans and bake 35-40 minutes at 350. For 9″ pans, bake 25-30 minutes.