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                <text>This was a great collection to go through for a few reasons.&#13;
&#13;
First, every card in the collection was typewritten on a typewriter with dates spanning decades. In addition, most of the cards were recipes transcribed from magazines, newspapers, and TV. This tells me that the original owner was very passionate about the process of cataloging these recipes in addition to the recipes themselves. With the recipes, there are several other odds and ends like tags from souvenirs. But, in addition to the tags are typed cards transcribing the tags. And, to round out the love for these cards, every single card had a plastic sleeve protecting it.&#13;
&#13;
Second, this collection had some interesting recipes that originally caught my eye. Where else would I find recipes for 'Squirrel and Biscuits', 'Roast Opossum', and 'Armadillo'?! On top of the interesting ones, there are a few that stand out as recipes I want to try. 'Old-Fashioned Cheesecake with Zwieback Crust' sounds super tasty and introduced me to zwieback. And, I love oysters, so 'Scalloped Oysters' will definely hit the table at some point in the near future.&#13;
&#13;
Very fun collection and I wish I knew more about the original owner. I think we'd have a lot in common.</text>
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                <text>Ann, Edna Harrell, Elizabeth McKay, Ella Ralls, Grandma, J.L.B., John Rosso, Mama D, Mrs. June Woods, Sandi Patti, Sarah Gault, Sheila Lukins, Sheryl Julian</text>
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              <text>Red Velvet Cake / Red Velvet Cake Frosting</text>
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              <text>RED VELVET CAKE                    THE TAMPA TRIBUNE

2 cups oil          2 teaspoons cocoa
1½ cups sugar       1 oz. red food coloring
2 eggs              1½ teaspoons salt
2½ cups plain flour 1 teaspoon baking soda
1 cup buttermilk    1 teaspoon vanilla

Cream oil and sugar; add eggs and beat well. Add
alternately flour and buttermilk.  Add cocoa,
red coloring, salt, soda and vanilla. Mix well.
Pour into 2 greased and floured cake pans, or
1 long pan.    Bake at 350 degrees for 20-30
minutes or until tester comes out clean when

Card 1 Back:
inserted in center of cake.    Frost with Red
Velvet Frosting.

Card 2 Front:
RED VELVET CAKE FROSTING      THE TAMPA TRIBUNE

1 8 ounce package of cream cheese
1 stick butter or margarine
1 box confectioners' sugar
½ teaspoon vanilla
½ cup chopped nuts

Melt cream cheese and butter over medium heat
and add sugar and vanilla.    Beat well.  Add
nuts and spread on cake.

Card 2 Back: blank

---

# Red Velvet Cake

*The Tampa Tribune*

## Ingredients

### Cake

- 2 cups oil
- 1 1/2 cups sugar
- 2 eggs
- 2 1/2 cups plain flour
- 1 cup buttermilk
- 2 tsp cocoa
- 1 oz red food coloring
- 1 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp vanilla

### Frosting

- 1 (8 oz) package cream cheese
- 1 stick butter or margarine
- 1 box confectioners' sugar
- 1/2 tsp vanilla
- 1/2 cup chopped nuts

## Instructions

### Cake

1. Cream oil and sugar; add eggs and beat well.
2. Add flour and buttermilk alternately.
3. Add cocoa, red coloring, salt, baking soda, and vanilla. Mix well.
4. Pour into 2 greased and floured cake pans, or 1 long pan.
5. Bake at 350°F for 20–30 minutes, or until a tester inserted in the center of the cake comes out clean.

### Frosting

1. Melt cream cheese and butter over medium heat.
2. Add confectioners' sugar and vanilla. Beat well.
3. Add chopped nuts and spread on cake.

### Assembly

1. Once cake has cooled, frost with Red Velvet Frosting.</text>
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              <text>1950s</text>
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              <text>RCA0008-20260621-0046</text>
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              <text>Florida, US</text>
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              <text>Tampa</text>
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