Dear Mother & Daddy,
"We went to a four o'clock tea this afternoon at Miss Hallowell's (secretary of the Education department). Besides us there was a couple from Washington, one from New York and a girl from New Brunswick, Canada. Besides tea she had tiny open faced sandwiches, fruit cake and cookies. It was really nice. We talked till about 6:00 and came home. Miss Gambrel (one of the teachers in Yale) invited us to dinner last night, but I had to work till 9:00 so we couldn't go. I really did hate it.
I bought me a pair of nylons the other day. I gave $1.65 for them but they have cotton feet and tops. I also got me a new black sweater to work in.
Jennie and Maude |
Did you ever find out who else had to go to the army in the 40 that left?
There isn't any news so I'll say good-night and write soon."
Lots of love,
B & Bonnie
Chocolate Almond Fruitcake
Beat 3 eggs till foamy. Add gradually 1 c. sugar and 1/2 tsp. vanilla.
Sift together and add: 1-1/2 cup flour, 1-1/2 tsp. baking powder and 1/4 t salt.
Mix in 2 c. blanched almonds, chopped, 1 c. chopped dates, 1 c. candied cherries, quartered, and 3/4 c. semisweet choc. bits.
Spoon into 9x5x3 pan--oiled, lined with waxed paper, oiled again.
Bake 1-1/2 hrs. at 325. Cool in pan on rack till almost cold. Remove and peel off paper.
Cool completely. Wrap in foil. Store in refrigerator a month or more.
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