Our favorite recipes (Stake Relief Society, 1954)

of flour. Bake 40 minutes. Leone Rose HOT FUDGE CAKE 1c. flour $c, milk 2 tsp. baking powder 1 tsp. vanilla tsp. salt 2 tbs. melted shortening 3/4 c. sugar 1c. walnuts (chopped ) 2 tbs. cocoa Sift dry ingredients and cocoa. Add milk, vanilla, melted shortening, and mix well. Add nuts and pour into greased pan (8 X 11). Mix 3/4 c. brown sugar and % ¢. cocoa and sprinkle over top of batter. Pour over this 1 3/4 c. hot water. Bake 4O - 45 minutes 350° oven. Serve hot or cold with whipped cream or ice cream, Donna Conkling 69 * CURRANT CAKE + cup chicken fat 3 cups flour cup margarine 3 rounding tsp. Royal B. P. 15 cups sugar 3/4 lb. currants 3 eggs, well beaten 3/4 cup milk 2 tps. vanilla Cream together shortening and sugar. Add 3 well beaten eggs and beat thoroughly. Sift together 3 cups flour and 3 rounding tsp. baking powder. Add alternate- ly with 3/4 lb. currants (floured). Bake in pan 10 X 14 lined with wax paper at 375° 1 hour. Thyra Stoddard ORANGE ICE BOX CAKE 2 cups milk l cup sugar 1 tbs. corn starch 4 eggs 1 tbs. gelatine (soaked in little cold water) 3/4 cup orange juice 1 grated orange rind Heat milk. Add sugar and corn starch. Cook to boil- ing point. Add gelatin and beaten egg yolks and cool. when cold add orange juice, rind, and stiffy beaten egg whites. Place thin layer of sponge cake in pan that has been lined with waxed paper, then layer of mixture. Repeat, Chill in refrigerator 6 to 8 hours. Serve with whipped cream. Serves 8 - 10. Louise Greenwood 70 MAYONNAISE CAKE Part 1; Sift together 13 c. cake flour $ tep. nutmeg c. cocoa é tep. cloves lc. sugar 2 tsp. allspice 1 tsp. cinnamon 5 tsp. salt Part 23 1c. pitted dates (chopped) 1 c. boiling water 1c. walnuts (chopped) Mix all together and 1 tsp. soda let stand (not on fire) Part 3: l egg 1c. Wesson oil Best egg and add oil a little at a time to mke my- onnaise. Add part 1 and part 2. Mix together. Pour into 2 papered greased layer pans. Bake 30-35 minutes. 350° Donna Conkling MOIST BLACK CAKE 2 squares unsweetened chocolate, grated cup butter, soft 1 cup sugar 3 cup boiling water 3/4 teaspoon baking soda ét cup buttermilk l egg, beaten 1 teaspoon vanilla lc. sifted cake flour Dash salt Place chocolate, butter and sugar in mixing bowl. Add boiling water and stir until chocolate is melted and blended. Add baking soda dissolved in buttermilk and then egg and vanilla. Add flour sifted with salt and beat with egg beater until smooth. The batter will be very thin. Turn in well greased deep 9 inch layer pan and bake in moderate oven 375° 40 minutes or until done, Cool and frost as desired or serve with whip- ped cream, Helen Mayernik 71 ICEBOX CHEESE CAKE Soak together 5 minutes 1 tb. gelatine = cup cold water Combine: 2 tbs. butter i cup powdered sugar ) -----f111 the bottom of pan 1 cup zwieback crumbs) Cook until thickened stir constantly + cup milk 1/3 cup sugar l whole egg 2 egg yolks 1/8 tsp. salt, add gelatin to custard and cool then add: 12 oz. creamy cottage cheese, juice of 1 lemon, rind of lemon, $ tsp. vanilla whip and fold in, 4 cup sweet cream, beat, adding sugar gradually, 2 egg whites, ¢ cup sugar, fold egg whites into mixture, pour entire mixture over crumbs. Chill in refrigerator until firm. Maragaret Baumgart CHOCOLATE FLUFF FROSTING Melt over hot water: 4 tbs. butter ($ margarine) 1 sq. chocolate Let cool: Beat stiffly: 2 egg whites Add: 3/* c. confec. sugar i; tsp. salt Add sugar and salt to egg white little bit at tim beating vigorously after each addition. Add chocolate mixture and spread on cake, Good on Mayonnaise cake, Donna Conkling 72 BROWNIES ~ 5 cup melted butter 2 tablespoons cold water 1 cup sugar A good 2/3 cup of cake flour 2 eggs (beaten one at a 1 cup walnut meats