A cake from the 1930s, called the Lindbergh or Lindy Cake, was the request of Josephine Richardson of Bel Air.
Ethel E. Yuenger of Harvard, Ill., responded. "I knew I had a copy of the recipe. Having a daughter named Linda, I have made it several times and we did enjoy it."
A 1970 Pillsbury Bake-Off winner, Cheesy Dapper Apple Squares, was requested by Katherine Harrington of Albuquerque, N.M.
Her answer came from Robin Fuchs of Arnold, who wrote, "I've collected many cookbooks over the years, even from back in the 1800s. This recipe is fast, easy and tasty."
1/4 cup butter, softened
1 cup sugar, divided
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 eggs, separated
1 1/2 teaspoons vanilla extract, divided
1/2 cup milk
1/3 cup chopped pecans
PINEAPPLE WHIPPED CREAM FILLING:
1 cup heavy cream
2 tablespoons confectioners' sugar
1 teaspoon vanilla extract
8 1/4 -ounce can crushed pineapple, drained
In a medium bowl with an electric mixer, cream butter and 1/2 cup sugar. Sift flour, baking powder and salt together and set aside. Beat egg yolks and 1/2 teaspoon vanilla into creamed mixture and then add flour mixture alternately with milk.
Pour into two greased, paper-lined, 8-inch rounds. Beat egg whites and 1 teaspoon vanilla until soft peaks form; gradually add 1/2 cup sugar. Beat until stiff. Carefully spread egg-white mixture over unbaked layers and sprinkle with pecans. Bake in preheated 350-degree oven for 25-30 minutes, or until a toothpick comes out clean. Cool 10 minutes in pans. Carefully remove cake. Turn meringue side up and cool on wire racks.
To make filling, combine cream, confectioners' sugar and vanilla extract in medium bowl. Whip until peaks form and fold in pineapple.
Place one cake layer, cake side down, on cake plate. Top with filling. Place second layer on top, meringue side up. Chill.
Tester Laura Reiley's comments: "This cake is best eaten within about 6 hours of preparation. After that, the cream layer begins to make the meringue layer gummy. The textural contrasts in this cake are very pleasing: crisp meringue, crunchy nuts, creamy filling studded with pineapple and airy spongecake. The biggest challenge in this cake is to unmold the layers without cracking or breaking the meringue. It works best if you turn over the lukewarm cake pan into the outspread palm of your hand, then turn the cake back upright and slide onto a wire rack."
Cheesy Dapper Apple Squares
1 1/2 cups all-purpose flour
1 1/2 cups graham cracker crumbs
1 cup firmly packed brown sugar
1/2 teaspoon baking soda
3/4 cup margarine or butter
8-ounce package (12 slices) American or Cheddar cheese
2 1/2 cups (3 medium) peeled, sliced apples
3/4 cup sugar
1/2 cup chopped walnuts or pecans
Heat oven to 350 degrees. Lightly spoon flour into measuring cup; level off. In a large bowl, combine flour, graham cracker crumbs, brown sugar and baking soda. Cut in margarine using a pastry blender or fork until mixture is crumbly.
Reserve 1 1/2 cups crumb mixture for topping; press remaining crumbs in bottom of ungreased 13-inch-by-9-inch-by-2-inch pan. Place cheese slices over crumbs.
In large bowl, combine apples and sugar; place over cheese slices. Cover with reserved crumbs and nuts. Bake for 35-40 minutes or until a deep golden brown. Serve warm. Top with whipped cream or ice cream, if desired.
Tester Laura Reiley's comments: "The American cheese slices add very little flavor to the finished squares, and they melt into the filling. If you like the idea of the contrasting tangy cheese with the apples (like all those people who like a melted slice of Cheddar atop their apple pie), use the Cheddar instead. Use a variety of apple that maintains its integrity, such as Granny Smith. The topping is like a crumble, but the juices from the apples make the crust more coherent. This is also good as a cold dish."
* A. V. Silva of St. Augustine, Fla., asks if anyone has a recipe for Italian cannoli with filling. She's looking for "the old-fashioned one. Or any other if possible."
* Muriel Laxson of Rogers, Ariz., remembers a sandwich she had in the Woolworth store in her hometown in Oklahoma. "It was a loose-meat sandwich and may have been the forerunner of the Sloppy Joe, but it was much better. It was on a bun and had quite a bit of liquid in the meat."
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