A guest never forgets the host who has treated him/her kindly.
In the true Maine tradition, I recently invited an old friend from out of town (Augusta and Pemaquid) for lunch. Knowing how much we both love Maine and good food, I served lobster rolls from Bayley’s in Pine Point, “melt-in-your-mouth” Blueberry Cake from Marjorie Standish’s Cooking Down East recipe, homemade pickles, and chips.
In our wonderful conversation, I discovered that my friend Barb’s husband lived next door to Marjorie Standish growing up! What a sweet bit of information and a lovely “Maine” visit. Recipe to follow.
“Melt-in-your-mouth Blueberry Cake”
2 eggs, separated
1 cup sugar
1/4 tsp salt
1/2 cup shortening
1 1/2 cups sifted flour
1 tsp baking powder
1/3 cup milk
1 1/2 cups fresh blueberries
Beat egg whites until stiff. Add about 1/4 cup of the sugar to keep them stiff.
Cream shortening, add salt and vanilla to this. Add remaining sugar gradually. Add unbeaten egg yolks and beat until light and creamy. Add sifted dry ingredients alternatively with the milk. Fold in beaten whites. Fold in the fresh blueberries. (Take a bit of the flour called for in recipe and gently shake berries in it so they won’t settle.)
Turn into a greased 8×8″ pan. Sprinkle top of batter lightly with granulated sugar. Bake at 350 degrees for 50-60 minues. Serves 8.