Our favorite recipes (Wilshire Ward LDS, 1957)

egg at a time. Beat thoroughly, then stir in salt and baking powder last. Divide batter equally. In one part add: S C. chopped nuts, and bake in 2 layers. as the other part add: 1 Tb. cocoa, 1 C. Raisins, $C. Nuts, 1 tsp. Cloves, 1 tsp. Allspice, 1 tsp. Banana. Bake in two layers. FILLING FOR CAKE: 1 Fresh Grated Coconut (Large) 3 Tb. Flour 2 Grated Lemons (rind too) 1 C. Water 2 C. Sugar Mix flour and sugar thoroughly. Add water and grated lemon. Bring to a boil and boil until mixture slowly from spoon. Keep testing to see that it does not thicken too much. Spread between layers and over cake after it is stacked. Spread a layer of filling and before you add another layer of cake, sprinkle @ layer of the grated coconut. - Clara Wilkerson - } JELLO CAKE 1 C. Sugar 2 tsp. Vanilla 1/4 Lb. Butter 32 Graham crackers 1 Pkg. Lemon or 1 C. Hot Water Orange Jello 1 Pkg. Cream Cheese 2 tsp. Lemon Juice 1 Can Evaporated Milk (Refrigerate over night) Mix butter and cracker crumbs together (after crackers are crumbled). Place in flat pan lined with cracker crumbs, saving enough of the crumbs ~— for topping. Chill for 1 hour. Dissolve Jello and cool, cream cheese, vanilla and sugar (beat together). Add Jello, lemon juice Whip evaporated milk until like whipped cream, then fold cheese, vanilla and sugar that have been beaten together, then pour in Graham cracker crust and set over night. - Irene Zipper - NABISCO ICE CREAM CAKE + Lb. Butter 1 Small Can Crushed 3/4 C. Sugar pineapple l egg, separated C. Nuts 1 Tb. Cream : Pt. Whipping Cream 15 Maraschino Cherries 1 tsp. Vanilla (optional ) 1 - 35¢ Pkg. Nabiscos Cream butter and sugar until fluffy, add cherries, cut up, beaten yolk of egg, cream and egg white, beaten stiff; mix well; then add thoroughly drained pineapple, nuts and vanilla. Blend thoroughly. Crush Nabiscos to powder. Line 10 x 10 pan with two layers oil paper. Spread half of powdered Nabiscos on bottom; gently spoon mixture on top of powdered Nabiscos; sprinkle remaining crumbs over top evenly, press down. Place in refrigerator over night. When ready to serve lift from pan by edges of oil paper. Lay on flat board, cut in squares and put spoon of whipped cream on top, decorating with Maraschino cherry or nut. Lyd - Jennie S. Riter - LEMON CHIFFON CAKE 2 1/4 C. Cake Flour 6 Large Eggs, separated 1 3/4 C. Sugar 3/4 C. Cold Water 1 tsp. Baking Powder 2 tsp. Lemon Juice 1 tsp. Salt 1 tsp. Lemon Rind 3/4 C. Salad Oil 4 tsp. Cream of Tartar Method :Sift flour, sugar, baking powder and salt together in a bowl. Make a well in flour, add salad oil, egg yolks, water, lemon juice and rind. Beat until smooth. Add cream of tartar to egg whites - beat stiff. Pour egg yolk mix over whites, slowly and fold in till blended. Pour into tube cake pan. Bake 1 hour at 325°. Turn over to cool. Loosen sides to remove from pan. Use favorite icing. - Merlyn Davis, Los Angeles Temple MY FAVORITE CAKE 1 Cc. Crisco 1 tsp. Baking Powder 2c. Sugar (double acting) 3 C. Flour (sift, then 14 tsp. extract (mix measure ) flavors ) 1 Cc. Milk 5 Egg Whites 4 tsp. Salt Method: Fluff Crisco, add sugar slowly. Add a little flour (so it won't separate alternately with the milk. Add baking powder at last of flour. Have eggs at room temperature. Beat eggs until they begin to mold up. Don't beat until too dry. Add extract last. Fold egg whites into batter carefully. Pour into a well-greased and floured pan that has been lined with brown paper. Be sure batter is pushed up on the sides away from middle of pans. Bake 30 minutes at 350°. Remove from oven and cover with layers of dishtowels and do not take out of pan until cold. ICING: 1/2 C. Crisco 2 tsp. Extract (mixed) 3 Boxes Powdered Sugar % tsp. Salt 3/4 C. Milk, approximately Egg White