| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Dessert |
12 |
Servings |
INGREDIENTS
| 1/3 |
c |
Crisco shortening |
| 1 |
c |
Sugar |
| 2 |
|
Eggs; separate one white for meringue |
| 1 1/2 |
c |
Flour |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Milk |
| 1/2 |
ts |
Vanilla |
| 1/2 |
ts |
Lemon juice |
| 1 |
c |
Brown sugar |
| 2/3 |
c |
Coconut |
INSTRUCTIONS
Cream shortening with sugar; add beaten eggs except one egg white to be
used in topping. Add flour to sugar along with baking powder, milk, salt,
vanilla & lemon juice. Spread in a greased 8x10-inch pan or two smaller
pans. Beat remaining egg white until it forms soft peaks. Fold in brown
sugar & shredded coconut. Spread on top of batter. Bake at 325 for 30
minutes.
MRS H.C. (HARRIOT HOWZE) JONES
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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