Our favorite recipes (Stake Relief Society, 1954)

Cook until thick (about 1 hr.) in double boiler. Beat with beater until thick and smooth. June Stewart SPONGE CAKE 4 eggs 2c. cake flour 15 c. sugar 2 tsp. baking powder 3c. water =z tep. salt l tsp. vanilla Beat egg yolks until thick. Adda little sugar then a little water, then more sugar and water. Add Flour. Fold in egg whites, beaten stiff. Bake in ungreased tube pan 50 minutes at 300 degrees. Mamie Alford WALDORF CHOCOLATE CAKE 2 cups sugar 2 tsp. baking soda 4 tbs. cocoa 1 cup water or cold Sanka lc. salad dressing (not 1 tsp. vanilla mayonnaise ) 2 cups sifted flour Mix in order and bake at 350° for 45 minutes in square or oblong pan. Nell Hank 79 PUMPKIN CHIFFON PIE 3 egg yolks 5 tsp. cinnamon 5 Cc. sugar 5 tsp. nutmeg li c. pumpkin - #2 can 1 tbs. gelatin > ¢. milk i c. cold water tsp. salt 5c. sugar 3 tsp. ginger 3 stiffly beaten egg whites 9 in. baked pie shell. Beat egg yolks and 5c. sugar until thick. Add pumpkin, milk, salt, spices. Cook in double boiler until thick. Add gelatin that has been softened in cold water, mix thoroughly. Add remining 5 Cc. sugar. Cool, then fold in egg whites. Pour in baked shell and chill thoroughly. If desired, top with whipped cream. Rachel Millgate CHOCOLATE MINT PIE 1 envelope gelatin é teaspoon salt = cup cold water Few drops peppermint 2 squares of chocolate Peppermint candy stick 4 eggs — erushed 1 cup sugar 5 cup boiling water Soften gelatin in cold water, mix boiling water and chocolate until smooth. Add softened gelatin to hot chocolate mixture. Stir until dissolved. Add egg yolks which have been beaten until fluffy and combine with 3 cup of the sugar. Stir in salt and mint. Cool. Beat egg whites stiff, add remaining sugar and con- tinue beating until mixture forms heavy lustrous peaks. Fold in chocolate mixture and fill baked pie shell, Chill. Garnish with whipped cream and pepper-. mint candy. Ethel Handley 82 CHIFFON CREAM PIE Chocolate Pastry 3/4 c. flour 2 tbs. sugar = ¢. cocoa 1/3 c. crisco Water Salt Bake at 425 degrees for 12 to 15 minutes. Filling 1 tbs. granulated gelatin 2/3 c. sugar 11/3 c. milk 1 cup whipping cream 3 eggs l tep. salt 1 tsp. vanilla Soak gelatin in 1/3 ¢c. milk. Heat 1c. milk over hot water. Add egg yolks which have beaten light with sugar. Stir constantly. Cook until mixture coats spoon. Add soaked gelatin. Set pan in cold water. When beginning to set add egg whites and cream which have been beaten stiff. Add vanilla, Reserve some cream for top. Sprinkle grat- ed Hershey bar on top. Set in refrigerator for a number of hours. Mamie Alford EGGNOG SUNDAE PIE 3 eggs separated ¢ cup cold water 3/4 cup sugar % teaspoon vanilla 1/8 teaspoon salt 1 baked 9-inch pastry shell it teaspoon nutmeg 1 cup heavy cream, whipped 15 cups hot milk 1 square bitter chocolate, grated 1 envelope plain gelatin Beat together egg yolks, $ cup sugar, salt, and nutmeg until light. Gradually pour hot milk over the egg mixture, return to double-boiler and cook until mix- ture coats the spoon. Remove from heat. Dissolve gelatin in cold water and add to egg and milk mixture: cool. When the filling begins to set, beat egg whites until stiff but not dry. Gradually beat in remining ¢ cup of sugar. Fold in egg-yolk mixture and vanilla. Turn into baked pastry shell; cover with whipped cream and sprinkle with grated chocolate. Florence Bennett 83 FROZEN PUMPKIN PIE 15 c. pumpkin 1 tsp. ginger 3 egg yolks (beaten) 3 tsp. nutmeg lc. sugar 6 tsp. salt 13 tsp. cinnamon lc. whipped cream Cook all ingredients except cream in double boiler 5 minutes till well blended. Cool, fold in cream, Put in freezer. When frozen, spoon into baked pie shell and serve with whipped cream. Donna Conkling COCOANUT CREAM PIE 1 baked pie shell 2 eggs 7/8 c. sugar 2c. scalded milk