This week's column is dedicated to our friendly florists who are always on call when we need them.


Pineapple Coffee Cake

1 1/2 cups flour

1/3 cup sugar

2 teaspoons baking powder

3/4 teaspoon salt

1 egg

1/4 cup melted shortening

1 cup pineapple juice

Pineapple Topping:

1/2 cup sugar

1 teaspoon cinnamon

1 tablespoon butter

1 cup pineapple drained

Sift together flour, sugar, baking powder and salt; combine beaten egg, melted shortening and pineapple juice. Mix liquid and dry ingredients and beat until smooth.

Combine all ingredients. Spread batter in 8-inch or 9-inch greased pan, sprinkle top with pineapple topping. Bake at 350 degrees for 35 minutes or until cake shrinks from side of pan. Cool slightly before serving; about 10 minutes.


Baked Eggplant

1 eggplant

1 egg

1 onion (medium-sized)


salt & pepper

Velveeta cheese

Peel eggplant and cut in cubes. Cook in salted water until tender and drain. Butter baking dish. Add egg, well beaten, onion chopped fine, salt and pepper dots of butter. Top with Velveeta cheese. Bake at 350 degree oven for 40 minutes.


Harvest Cake

4 cups diced fresh apples

2 cups sugar

3 cups flour

1 cup cooking oil

2 eggs

1 cup chopped walnuts

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon vanilla

Mix together apples with the sugar and let stand one hour. Sift flour, soda and spices. Beat eggs and add salt and vanilla. Add apple mixture with the egg mix. Stir in walnuts and oil. Bake in greased and floured angel food-type pan at 350 degrees for 1 1/2 to 2 hours. Frost with plain white icing topped with chopped walnuts or, leave plain. Cool in the pan. Serves about 15.


Ham Loaf

1 pound ground ham

1 1/2 pound ground pork

1 cup milk

1 cup bread milk

1 cup bread crumbs

1 – 2 eggs

Seasonings to taste

1 cup brown sugar

1/4 cup vinegar

1 teaspoon mustard

1/4 cup water

Combine meat, milk, crumbs and eggs. Add seasonings to taste. Form into loaves for baking. Bake in 325 degree oven for 1 hour. Heat sugar, vinegar, water and mustard. Pour over ham loaves and baste with the juice occasionally.


Our thought for the week: "Know thyself." — Socrates