Cook book (Relief Society, Houston, 1963)

Makes about 4 dozen doughnuts Sift together: 6 cups sifted flour l/Z tsp. baking soda 1 tsp. salt 4 tsp. baking powder Measure into a bowl and cream together until light and fluffy 2 cups shortening — Add 4 eggs beaten — Combine 1 c. milk, 11/2 cold mashed potatoes — Rub through a coarse sieve — Add to creamed mixture — Add sifted dry ingredients — Beat well — Add 2 tsp. vanilla — Turn a small amount at a time onto a lightly floured board — Shape into a mound — Roll 1/3 to 1/2 in. thick — Cut into rounds with a floured doughnut cutter — Fry in deep fat heated to 375°- As soon as they rise, turn frequently to brown evenly- -Remove from fat and drain on paper toweling — Thin doughnuts cook more evenly than thicker ones — Cool — Turn in sugar. COCONUT POUND CAKE Shirley Thruston 1 lbo (all six bars) Kraft's Miracle Margerine 3 cups sugar 9 eggs 3 cups flour 2 tsp. vanilla 1 can Angel Flake Coconut , Cream margerine and sugar-- Beat and mix well — - Add 4 eggs--Mix well--Then alternate the remaining 5 eggs with 3 cups all purpose flour, ending with the flour--Add vanilla--Fold in 1 can Angel Flake Coconut--Bake 1 hr 45 min. at 325 degrees--Xf browns too fast, cover with foil-- Bake in an ungreased tube cake pan, the same as for an Angel Food cake. JENNIE'S WHITE COCONUT CAKE Ruth S. Voorhies 1/2 pint whipping cream 2 cups cake flour (sift twice) 1 1/2 c. sugar Pinch of salt Whip cream and beat egg whites separately- -Fold cream in egg whites and add water and extra ct-- Sift flour, sugar, baking powder and salt together and add to eggs and cream mixture-- Bake 30-40 minutes, 275° to 300°. Use 7-minute icing and angel flake coconut to frost 3 egg whites 1/2 c. cold water 3 tsp0 baking powder DELICATE JAM CAKE Pat Sirrine 2 c. sifted flour 1 tsp. baking soda 1 tsp. cinnamon lisp, allspice 1 tsp. nutmeg M tsp. cloves Pinch of salt 1 tsp0 ginger 1/2 cup butter 1 cup sugar 3 eggs 2 cups strawberry , raspberry jam 1/2 cup milk Sift together dry ingredients--Cream sugar and butter, add unbeaten eggs and beat hard-- Stir in jam-~Mix flour and milk alternately until flour disappears-- Don't beat"-For frosting, use 7-minute, and spread jam between layers. JELLO CAKE Pat Sirrine 1 yellow cake mix 1 pkg, lemon or orange jello 4 eggs 3/4 cup wesson oil 3/ 4 cup water Mix all ingredients in large mixing bowl-- Beat 3-4 minutes.— For frosting, use jello chiffon pudding. O RAN GE ~ C REAM CUPCAKES Pat Richardson 3/4 c. shortening 4 tsp. baking powder 1 1/4 c. sugar 1/2 c. orange juice 3 well beaten egg yolks — -1/2 c. water 3 cups sifted flour 1 tsp. vanilla 1/4 tsp. salt 3 egg whites, stiffly beaten Beat egg whites stiff. Set aside. Thoroughly cream shortening and sugar-- Add egg yolks and beat well- -Add sifted dry ingredients alternately with orange juice, water and vanilla, --Fold in egg whites--Bake in greased cupcake pans or cupcake papers in moderate oven, 350°, 30 minutes--Yields 24 cupcakes. Icing 1/4 c. butter (1/2 stick) 2 Tbsp. cream 2 c. confectioners sugar 2 egg yolks 2 Tbsp. orange juice and grated peeling of 1 orange 1 tsp. vanilla Mix together ingredients above thoroughly and ice cupcakes. MERK® S COFFEE CAKE Sister Franklin5 s Mother 1/2 c. shortening 1 tsp, vanilla 2 cups sifted flour 1 t. soda 3/4 c. sugar 3 eggs 1 tsp. baking powder 1/2 pint sour cream