I bought a box of recipes from a church basement sale in Decatur, GA. Most of the recipes seem to date from the late 40's through WWII and into the 60's. I think sharing them on the blog is a great way of preserving the food of the era.
1.19.2008
Raspberry Cream Filling
Whip until stiff: ½ pint whipping cream Gradually fold in: 1 cup red raspberry jam 1/8 teaspoon saltSuitable for sponge cakes or plain cupcakes
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