Our favorite recipes (Stake Relief Society, 1954)

Mix Zwieback, $ cup sugar, cinnamon, butter. Set aside 3/4 cup to sprinkle over top. Press rest of crumbs into 9" spring form pan, lining bottom and sides. Beat eggs with 1 cup sugar until light. Add salt, lemon rind and juice, cream, cheese and flour. Beat thoroughly and strain through fine sieve. Pour in pan, sprinkle with rest of crumbs and nuts. Bake in moderate oven (350°) one hour, or until center is set. Turn off heat and leave in open oven until cool. Grace Miller SOFT WHITE ICING 1/3 cup water & tsp. salt 1 tbs. light corn syrup 1 egg white 1 cup sugar 1 tsp. vanilla t tep. cream of tartar Place water, syrup, sugar, cream of tartar and salt in sauce pan. Stir over heat until sugar is comp- letely dissolved. Put egg white in bowl and beat until frothy - about 4 minute with electric beater. Pour hot syrup gradually into the bowl in a fine stream - 15 to 2 minutes. Add vanilla. Continue whipping 55 to 6 minutes, or until icing loses its shining appearance and will stand in stiff peaks. Sufficient for two 8" layers. Ernestine Nelson CHOCOLATE ROLL 6 egg whites - beaten stiff 2 tbs. cocoa 3 cup sugar 6 egg yolks - beaten until light To the stiffly beaten whites add sugar and cocoa. Add the beaten yolks. Bake in jelly roll pan in moderate oven (350°) about 15 minutes. Cool. Spread with < pt. whipped cream. Roll and serve with sauce - 1 cup sugar 3 tbs. cocoa 3/4 cup sweet milk Cook 10 min. Helen Pearson 76. SURPRISE CAKE 4 egg yolks l cup sugar Whip egg yolks, add sugar, add: 7 large soda crackers crumbled 1 cup nuts 1 teaspoon vanilla Add: 4 egg whites, whipped Bake in moderate oven. Ethel Handley CARAMEL FROSTING 1 cup brown sugar) 1/3 cup milk ) ee taro syrup) Cook to soft ball Butter 2 cups confectioner's sugar) tbs. hot milk ) Mix and add to hot syrup i; cup butter | Emily Wright MERINGUE CAKE 4 tbs. shortening 1 tsp. lemon or vanilla 3 cup sugar 3 cup milk 2 egg yolks 13 tsp. baking powder $ tsp. salt 1 cup flour Cream shortening and sugar. Add egg yolks. Beat well. Add other ingredients. Spread thinly in cake pan 9” by 13". Cover with meringue (2 egg whites beaten. stiff and + cup of sugar). Bake in slow oven about 30 minutes. Cut in squares, cool in pan. Vera Hales 77 CHIP AND CHERRY CAKE 3 eggs. Seperate white from yolk and beat whites until stiff. Drop each yolk into white and beat until all yolks are added, 1 cup sugar, add gradually to keep lightness of egg mixture, Sift 13 cups flour. 1% tsp. baking powder, % tsp. salt. Sift together and sift over fruit and nut mixture, 1 cup candied cherries. 1 cup chopped dates. 2 cups chopped nuts. 1 package chocolate bits, Mix flour and fruit together and add to egg mixture folding in gently. Bake in a loaf tin which has been greased and lined with a greased waxed paper. Bake at 325° for 14 hours, If baked as two loaves bake for a shorter period, Rebecca Linford, FRUIT CAKE Mix together: Mix together: 2 cups sugar % 1b. butter 1 1b. raisins h eggs well beaten 1 lb, currants. 1 cup buttermilk 4 1b. each lemon peel, 1 square melted chocolate orange citron 1 cup chopped walnuts 1 tsp. soda 1 tsp. each cinnamon, cloves allspice nutmeg lh cups flour Pour into first mixture of dry ingredients and mix Leo agiad pour into oiled pan and bake 1 hour at cy bot tac Delpha P, Wall 78 WHITE FROSTING 15 tbs. butter (or mrgarine) 3/4 c. sifted powdered l pkg. philadelphia cream cheese sugar Salt (few grains) i tsp. vanilla Put butter and cheese in a bowl and let stand till very soft. Add other ingredients and beat well. Will frost one layer cake about 8" xX 8". Ada Miller CHOCOLATE SAUCE FOR ICE CREAM Melt 2 squares chocolate in double boiler Add 1c. sugar 1 c. canned milk (Carnation) 2 tsp. vanilla