White Fruitcake\r\n1 lb. butter\r\n2 cups sugar\r\n3 cups flour\r\n1 lb. white raisins\r\n6 eggs, separated. Set whites aside.\r\n1 lb. pecans\r\n2 oz. lemon extract \u2013 yes, don't decrease!\r\n8 oz. red candied cherries\r\n8 oz. green candied cherries\r\n4 oz. red candied pineapple\r\n4 oz. green candied pineapple\r\nCut fruit pieces in half.\r\nCream butter and sugar together.\r\nAdd egg yokes, one at a time beating after each addition.\r\nAdd flour and mix well.\r\nAdd lemon extract and mix thoroughly.\r\nAdd fruit and pecans and mix.\r\nBeat eggs whites until they stand in a soft, but not dry peak and fold into the batter.\r\nPour into a waxed paper lined tube pan and bake at 225 \u00ba for 1 1\/2 hour. \r\nThen increase the temperature to 300\u00ba until done \u2013 25 to 30 minutes or longer if necessary.\r\nCool cake in pan on a rack.\r\nWrap in foil.\r\nMay be frozen without affecting the texture or the flavor.\r\nSlice thin to serve.\r\n\r\nMiss Alice Waugh gave the White Fruit Cake recipe to me.\r\nThis is an expensive and hard cake to make, but I have been making them for several years.\r\n\r\nApplesauce Cornbread\r\n1 1\/4 cup yellow cornmeal\r\n3\/4 cup sifted all-purpose flour\r\n1\/3 cup sugar\r\n3 tsp. baking powder\r\n1\/2 tsp. salt\r\n1\/2 tsp. cinnamon\r\n1 egg\r\n3\/4 cup milk\r\n3\/4 cup canned sweetened applesauce\r\n1\/4 cup margarine, melted\r\nPreheat oven to 425\u00ba.\r\nIn a large mixing bowl, sift together cornmeal, flour, sugar, baking powder, salt and cinnamon.\r\nAdd egg, milk, applesauce and melted margarine.\r\nBeat with rotary beater until smooth \u2013 about one minute.\r\nBake in an ungreased 8 inch square baking pan for 20 to 25 minutes or until golden brown on top, and knife inserted comes out clean.