Our favorite recipes (Wilshire Ward LDS, 1957)

1 cup sour milk with 1/4 teaspoon soda as leavening. Omit 2 teaspoons tartrate or 1 teaspoon double-action baking powder. 1 cup buttermilk with 1 teaspoon soda as leavening. Omit 2 teaspoons tartrate or 1 teaspoon double-action baking powder. 1 cup skim milk and 2 tablespoons fat. COCOA AND CHOCOLATE For one ounce (square) chocolate use four (4) tablespoons cocoa and 1/2 tablespoon fat. For 1/4 cup or four (4) tablespoon cocoa use one (1) (square) chocolate and omit 4 tablespoon fat. SUGAR For one (1) cup granulated sugar use: 1 cup brown sugar, well packed. 3/4 cup honey and reduce liquid. 1 1/2 cups molasses and reduce liquid. 2 cups corn syrup and reduce liquid. 1 1/2 cups maple syrup and reduce liquid. ONE POUND SHELLED NUTS EQUALS POUNDS UNSHELLED CUPS, CHOPPED 3 1/2 lbs. almonds 1/2 cups 21/4 lbs. filberts 3 1/2 cups 1 1/2 lbs. peanuts 3 cups 2 1/2 lbs. pecans 3 cups 5 1/2 lbs. (black)walnuts 3 cups 21/2 lbs.(English) walnuts 4 cups 496) CHEESECAKE CRUST: 14 C. Graham Crackers (Squashed) 1/8 Lb. Butter 2 To. Sugar Mix with crumbs and pack on bottom and sides of pan, preferably spring type pan. FILLING: 3/4 Lb. Cream Cheese 2 Eggs 5 C. Sugar Dash of Vanilla Soften cheese. Beat eggs well and add sugar - then add cheese and vanilla. Beat till smooth. Pour over crumb mixture, sprinkle with cinnamon and bake at 375° for 20 minutes. Cool and spread with the following topping, then bake for 5 minutes more and chill.. TOPPING: 1 carton commercial sour cream mixed with 2 Tb. sugar and a little vanilla. - Grace Funk - CHEESE CAKE CRUST: 8 double Graham Crackers 2 Tb. Sugar + Lb. Butter or Margarine, melted Mix together and pat into pan for crust. FILLING: 12 oz. Philadelphia 2 Eggs Cream Cheese 3/4 C. Sugar 2 To. Cream or Milk 1 tsp. Vanilla Beat all together till smooth and fill crust. Bake at 350° F. for 20 minutes. Let cake cool. TOPPING: 1 Pt. Sour Cream ltsp. Vanilla 2 To. Sugar Mix together and spread on cooled cake. Put back in oven at 425°F. for 5 minutes only. When cool, chill in refrigerator and serve. (Crushed pineapple for topping optional ). - Gabriele Feurich - CAKE AND PAN SIZES For any plain 1 or 2 egg cake with 1 to 2 cups flour, use 8 x 8 inch pan or 28" layer. If more than 1/2 cup of fruits and nuts are added, use 9 x 9, 10 x 10 or 8 x 12 inch pan. For 2 eggs and 21/2 cups flour use 9 x 9 or 10 x 10 inch pan, or two 9 inch layers. For 4 eggs and 2 to 3 cups flour use 9 x 13 or 10 x 12 inch pan, two 9-inch layers, or three 6&- inch layers. For 6 egg whites and 2 1/2 cups flour use a 10 x 14 inch pan or three 9-inch layers. For 6 or more egg whites and 3 to 3 1/2 cups flour use 9 x 13 or 9 x 14 inch pan or three 9-inch layers. For 8 or more egg whites and 2 1/2 cups flour use 10 x 14 inch pan. For 2 (8-inch) layers use 8 x 8 or 9 x 9 inch pan. For 3 (8-inch) layers use 10 x 10 or 8 x 12 inch pan. For 2 (9-inch) layers use 9 x 13 inch pan. SUGARS 1 lb. berry or fruit sugar --- About 2 1/4 cups 1 lb. brown sugar ---------- 2 cups firmly packed 1 lb. cane syrup--------------- about 1 1/2 cups 1 lb. confectioners sugar------ about 2 1/2 cups 1 lb. corn syrup -------------- about 1 1/2 cups 1 lb. granulated sugar -------- about 2 cups 1 lb. honey strained----------- about 1 1/2 cups 1 lb. maple syrup ------------- about 1 1/2 cups 1 lb. molasses ---------------- about 1 1/2 cups 1 lb. sorghum ----------------- about 1 1/2 cups FOOD AS PURCHASED SIZB OF INDIVIDUAL APPROX. AMOURT PORTIO“ FOR 50 SERVINGS Clams, for chowder---------------- 2 C. Chowder -------------------- 8 Qts. Haddock, fillets------------------ 1/4 Lb. -------------------------- 15 Lbs. Lobster meat, for salads---------- 1/3 C. Balad---------------------- -), Lbs. Oysters, for stew----------------- 2 C. Stew ---------------------- 8 Qts.