Our favorite recipes (Stake Relief Society, 1954)

Cream 1/2 cup butter Add gradually 1 cup brown sugar Beat 2 egg whites stiff Add few grains of salt Place in double boiler and cook until dissolved and thoroughly heated Stir constantly Cool, add 1/2 pt. of heavy whipped cream and 1/2 tsp. vanilla Vera Hales BUTTER SPONGE CAKE (For utilizing left-over egg yolks) t cups cake flour A ll egg yolks 2 cups sifted sugar 2 tsp. baking powder 1 cup scalding milk 2 cup melted butter 1 tsp. vanilla extract % tep. salt Beat egg yolks and sugar until light colored and fluffy; add milk and vanilla then flour sifted with baking powder. Fold in butter. Bake in 2 greased 8" x 8" X ©" pans in a moderate oven (350°) 30-40 minutes. Florence Bennett BROWNIE PUDDING Sift together: 1 cup flour 2 tsp. baking powder 1/2 tsp. salt 3/4 cup sugar 2 tbs. cocoa Add: 3/4 cup milk 1 tsp. vanilla 2 tbs. melted shortening (measure before melting) 3/4 cup chopped nuts Sprinkle over batter: 3/4 cup brown sugar (mix this together) 1/4 cup cocoa Bake in an 8 inch pan. Pour 1 3/4 cup hot water over whole cake when it is in pan. Bake for 45 minutes 350° oven. Emily Wright If you have an electric mixer follow this recipe for: MERINGUE TARTS 3 egg whites 1 tsp. vanilla 1/8 tsp. salt 1 tsp. vinegar 5 tsp. baking powder 1 tsp. water Combine all ingredients and beat until stiff at high speed. Add very slowly: 1c. sugar Beat for several minutes. Then shape on lightly greased plate into a large tart. Bake at 275° for about one hour. The heat is so low it will not injure your plate. When cooled, fill with chilled fruit or sherbet. My favorite is a mixture of fruit cocktail (strained of it's own juice), and whipped cream, either very cold or lightly frozen. If you have no mixer use the following recipe: 3 egg whites 1/8 tsp. salt % tsp. baking powder Beat until stiff. Then add a little at a time, alternately: lc. sugar and 1 tsp. vanilla l tsp. vinegar l tsp. water When ingredients are all combined, continue beating a few minutes more. I like to make individual tarts. Those are baked on a lightly greased cookie sheet in a shorter amount of time. Keep an eye on them so they don't get brown. Then, when they are done and cooled, heap with the fruit whipped cream mixture and serve. The tarts may be baked a day or so in advance and stay crisp and fresh. They're also delicious just plain. Barbara Richards DATE & NUT ROLL 20 marshmallows (cut) 1 c. nuts (chopped) 20 graham crackers (crushed) 3/4 c. light cream 5 1b. dates (cut) Mix all together. Roll in cracker crumbs (extra) then wrap in wax paper and cool over night. Serve with whipped cream. Donna Conkling DEEP DISH APPLE PUDDING 6 large apples sliced 1c. sugar 2 tbs. lemon juice 1/4 c. flour # c. water 1/8 tsp. salt 5 tsp. salt 6 tbs. butter Pare core and slice the apples into a deep 8 in. casserole. Add lemon juice and water. Mix cinnamon with % c. sugar sprinkle over apples. Combine remaining sugar with flour, and salt and work in butter with pastry blender until it is texture of coarse meal, Sprinkle over apples and pat smooth with back of spoon. - Bake in 375° oven 40 min. or until apples are tender and crust is crisp & lightly browned. Serve with cream, Clara Nichols FRUIT ICE BOX CAKE Soften 2 tsp. unflavored gelatin in 3 tbs. water Mix 11/3 c. sliced fresh strawberries with ic. sugar Mix together until smooth 3/4 c. white cream cheese 13 tbs. lemon juice Salt Dissolve gelatin over boiling water. Stir into cheese mixture. Add berries. Chill until syrupy. Line a 15 pt. oiled mold with 8 strips plain cake. Whip 1/3 c. icy cold pet milk with chilled rotary beater until stiff. Fold into chilled gelatin mixture. Put into mold. Chill until firm. 4 servings. Ada Miller APPLE CAKE 2 cups flour 4 tbs. butter 1/2 tsp. salt 1 egg