Our favorite recipes (Wilshire Ward LDS, 1957)

Fluff crisco by beating slowly in mixer. Add 1 egg white then alternate sugar and milk. Then add sugar and milk as needed. Add salt and extract. Beat for 10 minutes on slow; pushing from sides. Then beat on high for 10 minutes. To decorate use delicate colors. Keep design simple and use odd number of iG flowers. - Fredonia 0. Phippen - MATRIMONIAL CAKE 1s C. Rolled Oats 3/4 tsp. Salt 1¢ C. Flour 3/4 C. Shortening 3/4 Lb. Dates (stoned) 2 ¢. Brown Sugar 1 tsp. Vanilla Water to cover Boil until mushy. Line bottom of pan with first mixture and fill in with date filling. Put other half of first mixture on top and push down lightly. Bake in moderate oven until golden brown. - Regina Wade - MAYONNAISE CAKE 1 C. Chopped Dates 1 C. halved Cherries 1 C. Chopped Nuts. | (Maraschino) 1 C. Boiling Water poured over paola e, with 1 tsp. soda. Then let cool. .. Into a bowl put 1 C. Mayonnaise, a4 Co. Sugar. sirt together 2 C. flour, 2 tsp. cocoa, 1 tsp. cinnamon, 3 tsp. salt. Add alternately flour and dates and | stir. Add nuts and cherries last. Bake 1 hr. at 350. = Tedd D. Woods - MIRACLE WHIP CAKE 1 C. Sugar | : 1 C. Salad Dressing 4 C. Cocoa 4 C. Hot Water 2 tsp. Soda 1 tsp. Vanilla 4 tsp. Salt 2c. Flour Method: Mix sugar and salad dressing, add boiling water to cocoa, then add soda and whip thoroughly. Add flour slowly, then vanilla and salt. Bake in moderate oven 45 mins. Use any tupe of icing. - Nellie Bond - 1,6 MYSTERY CAKE Beat well in mixer: 1 Egg, 1 C. Sugar and 4 tsp. Salt.Add juice from #2 can Fruit Cocktail, 1 tsp. Soda and 1 C. Flour, plus 4 Tb. (rounding) of Flour. Take from mixer and add: Fruit and Fruit Cocktail and 4 Tb. crushed Pineapple (not too juicy). Pour into greased-floured pan (9x13x2"). Sprinkle on top: one-half to one C. Brown Sugar and $ to 1 C. coarsely chopped Nuts. Bake 1 hour at 325°. Can be served plain or with whipped cream or jce crean. - Carl D. Wahlquist - ORANGE CAKE 1 C. Shortening or Butter 1 tsp. Baking Powder 1 Cc. Sugar 4 tsp. Salt 1 C. Sour Milk ei Cc. Sifted Flour 1 tsp. Soda (regular ) 1 C. Ground Walnuts Grated rind of 3 small 1 tsp. Vanilla or 2 large oranges Method: Cream together shortening and sugar. Add sour milk to which has been added the soda. Add rest of ingredients. Bake slowly 1 hour at 300° or if glass baking dish is used, bake at 275°- Cool about 5 minutes. Take the juice of the oranges and add 3/4 C. sugar. Stir and spoon over the cake until all is used. Let stand overnight. Ice if desired, but it is delicious topped with whipped cream. - Mrs. R. S. Reeder - 7 PICNIC CAKE 1 C. Cooked Prunes + tsp. Salt 3/4 C. Butter or 1 tsp. Soda Margarine 1 tsp. Cloves 1 C Sugar 1 tsp. Cinnamon 3 Eggs 1 tsp. Nutmeg 1 tsp. Vanilla 3/4 C. Buttermilk or 2 C. all-purpose Flour sour milk. 3/4 C. chopped Walnuts Method; Cut prunes from pits into small pieces. Cream butter and sugar together thoroughly. Separate eggs and add yolks to creamed mixture, beating thoroughly. Blend in vanilla. Sift flour with salt, soda, and spices. Add to batter alter- nately with buttermilk. Blend in prunes and walnuts. Beat egg whites until stiff and fold into cake batter. Turn into greased 12x8x2" cake pan. Bake in moderate oven (350° about 35 to LO minutes. Cool. Spread with packaged creamy vanilla frosting prepared according to package directions. - Jewell Corvera - PINEAPPLE CAKE 1 C. Shortening 3 C. Cake Flour 2C. Sugar + tsp. Salt k Egg Yolks 2 tsp. Baking Powder 1 tsp. Vanilla + tsp. Soda 1 C. Syrup from Crushed ; C. Hot Water Pineapple stiffly beaten egg Whites Method: Cream shortening and sugar. Add egg yolks and vanilla and beat well. Add sifted dry ingredients alternately with liquid. Fold in egg whites. Bake in