Our favorite recipes (Wilshire Ward LDS, 1957)

3 layers, 30 minutes at 350°. Put layers together with pineapple filling and frost with 7-minute frosting. PINEAPPLE FILLING: 3/4 C. Sugar 3 Egg Yolks (slightly beaten) 1 Tb. Corn Starch 4 C. Drained Pineapple 1/8 tsp. Salt 2 Tb. Butter 3/4 C. Pineapple Juice 1 Tb. grated lemon rind. 1 Tb. Lemon Juice Make as a custard in double boiler. Chill. - Rose Parkinson - PINEAPPLE LAYER CAKE 1 tsp. Salt 4 Eggs (separated ) 2c. Sugar 4 tsp. Baking Powder 1 tsp. Vanilla 4 tsp. Baking Soda 3 C. Cake Flour (unsifted) 1 C. Pineapple Juice 1 C. Shortening 1 C. Hot Water Method: Cream salt, sugar, vanilla, shortening and egg yolks. Add baking powder, soda and flour sifted together, and pineapple juice. Stir until blended. Add water and stir until smooth. Beat egg whites 1/2 minute. Add 1/2 C. sugar, 1/8 tsp. Salt. Beat until it forms a soft point. Fold beaten egg whites into batter, Bake in 4 nine inch layer pans 30 minutes, at 350 F. Do not preheat oven for cake as baking time begins when heat in oven is turned on. PINEAPPLE BUTIER FROSTING: 2 C. Butter (soft) 1 Tb. Cream 3 C. Powdered Sugar 1 C. Pineapple (Shredded “x well drained of juice) Cream butter, sugar and pineapple until smooth. (frosting will be thin). Cover top and sides of cake. This cake will remain moist indefinitely. -~ Grace Jefferis - POTATO CAKE 2/3 C. Butter 1 tsp. Cinnamon 2 C. Sugar | A tsp. Nutmeg 4 Egg Yolks 4 tsp. Ground Cloves 1 C. Hot Mashed Potatoes 1 C. chopped Walnuts 2 Sq. chocolate or white of 4 Eggs Equivalent of Cocoa 4, Milk 2 C. Flour | 3.5 tsp. Baking Powder Method: Cream together butter and 1 C. sugar. Beat to a froth the yolks of 4 eggs with remaining sugar, then blend both mixtures thoroughly together. Add potatoes, chocolate melted over hot water, and alternately milk with flour which has been sifted with the baking powder and spices. Last add whites of eggs which have been whipped to stiff froth, then add walnuts. Bake in layer or loaf. -Edith Crosbie - PRUNE CAKE 1.5 C. Sugar 4 tsp. Salt 2C. Flour, sifted 1 C. Buttermilk 1 tsp. Soda 3 Eggs (whole) 1 tsp. Cinnamon 1 C. Wesson Oil 1 tsp. Nutmeg 1 C. diced cooked Prunes 1 tsp. Allspice 1 C. Chopped Walnuts Method: Sift together flour, sugar and all other dry ingredients. Add all the rest of ingredients and mix well. Not necessary to beat with mixer, just be sure all are well mixed. Pour into an oblong pan, or two smaller square or round pans. Bake in 400° oven for about 20 or 25 minutes, or until tests done. Take from oven but do not remove from pan. ICING OR GLAZE: 1 C. Granulated Sugar 1 Tb. White Karo Syrup 1/2 C. Buttermilk 1/2 C. Butter or 1/2 tsp. Soda Margarine 4 tsp. Vanilla Mix and put on stove just after taking cake out of oven. Let just come to boil, being sure that it does boil. Take from heat and pour over cake. Serve warm, or will keep for days. - Erma Call - GROUND RAISIN CAKE 1 C. Ground Raisins 4 C. Butter or 1 tsp. Soda inl C. Shortening Boiling Water 1 C. Sugar 2 Eggs Method: Pour soda and boiling water over ground raisins. While it is cooling cream together butter, sugar and eggs. Add cooled raisin mixture. Then add 2C. sifted flour, 1/2 tsp. Salt, 1.5 tsp. Baking Powder , 1 tsp. Vanilla and $C. chopped nuts. Bake at 400° for 20 minutes or a little more. -Ila L. Martin - RASPBERRY CAKE 2 C. Cake Flour 1 tsp. Soda 1 tsp. Baking Powder 1 tsp. Salt 3/4 C. Shortening Pinch of Cloves 1 ¢. Sugar 3/4 C. Sour Milk 3 Eggs 1 tsp. Vanilla 1 C. Raspberries or other fruit Method: Blend together shortening and sugar. Cream well. Add eggs one at a time and beat 1 minute. Add sour milk and vanilla alternately with dry ingredients. Fold in 1 C. raspberries or any other kind of berries. Bake at 350° about 30 minutes. Drain berries before using.