Our favorite recipes (Stake Relief Society, 1954)

time ) 2 squares chocolate (melted) Cream together well the butter and sugar, add each egg beaten separately, cold water, flour, nut meats and chocolate. Bake in moderate oven. Vera Hales MERINGUES 3 egg whites li cups sugar 1 tbs. baking powder 1 tsp. vanilla Pinch of salt Bake very slow oven for 1 hour. Emily Wright FRUIT CAKE Mix together 2 cups sugar 1 cup chopped walnuts 1 lb. raisens 1 tbs. soda l lb. currant l tbs. each cinnamon 3 lb. each lemon peel cloves orange allspice citron nutmeg 4 cups flour Mix together 5 lb. butter 1 cup butter milk 4 eggs well beaten 1 square melted chocolate Pour into first mixture of dry ingredients and mix thoroughly, pour into oiled pan and bake 1 hour at aiD Ff. Westchester 73 DATE-NUT CAKE 5c. butter or margarine 1 pkg. dates cut fine 13 c. sugar into e eggs 1c. hot water 3 tap. salt and 2 -¢. tiour 1 tsp. soda 1 tsp. vanilla Directions: Cream butter and sugar, add eggs and beat well. Add cool date mixture alternately with flour. Add vanilla. Pour into 9" X 13” pan and bake at 350° F. about 45 minutes or until tooth-pick comes out clean, Loretta R. Wedding TOPPING lc. brown sugar 2c. confectioner's sugar 2 tbs. butter 1 tsp. vanilla 1/3 c. milk Mix brown sugar, butter, and milk in sauce pan and boil 3 minutes. Add gradually to hot mixture 2 cups confectioner's sugar and 1 tsp. vanilla spread on cake while slightly warm. Loretta R. Wedding ORANGE SPONGE CAKE 7 eggs l tsp. cream of tartar lc. sugar 1c. flour s orange juice and rind Beat yolks until thick and lemon color. Add half of the sugar, orange juice and grated rind. Beat egg whites until frothy. Add cream of tartar and beat until stiff but not dry. Add remining sugar a little at a time, then carefully fold in yolk mixture and flour. Bake in ner eee pan in oven 300 to 350° 50 minutes. Lelia S. Seegmiller 74 BANANA BUTTERSCOTCH CAKE 1 3/4 cups brown sugar 3 cups sifted cake flour 3/4 cup butter teaspoons baking powder 15 cups milk teaspoon salt 3 eggs, well beaten 1 teaspoon vanilla Combine: 1 cup brown sugar, ¢ cup butter and t cup of milk. Cook to the hard ball stage or 250°. Gradually add remin- ing milk, heated stirring constantly. Cool. Cream remining shortening until soft. Blend in remining brown sugar and add eggs beating until light and fluffy. Mix and sift dry ingredients and add to creamed mixture alternately with butterscotch mixture, Flavor with vanilla. Bake in 10 inch loaf pan in moderate oven. (350°) about 50-60 minutes. Frost with banana icing: 1 banana meshed into By eieh confectioners sugar, add a dash of salt and 1 teaspoon lemon juice. Top cake with sliced bananas. Westchester LEMON CHIFFON ICE BOX CAKE 5 egg yolks, beaten cup lemon juice 1 cup sugar (about 4 lemons) Cook the above wntil it forms a soft custard. While hot add: 1 tablespoon Knox Gelatine soaked 5 minutes in i cup cold water 1 teaspoon grated lemon rind Cool. Fold in: 5 beaten egg whites cup sugar Rinse cake tin in cold water. Cut sponge cake layers in cubes. Alternate layers of sponge cake and chiffon mix. Let it set in refrigerator. Serve with whipped cream and decorate with cherry. Serves 12. Ethel Handley 75 CHEESE CAKE 2 cups fine Zwieback crumbs 13 tsp. grated lemon rind 1s cups sugar 15 tsp. lemon juice 1 tsp. cinnamon 1 cup cream 3 cup melted butter 15 lbs. pot cheese 4 eggs 4 tbs. flour 1/8 salt li cups chopped nuts