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TLbc IRelief Society
(Look Booh
This Cook Book is affectionately dedicated to The Relief Society
Stake Board Of Fremont Stake, who so kindly
assisted us in securing these prac-
tical and tried recipes.
Compiled and Published under the direction of the Relief Society
of the Fourth Ward of Rexburg.
REXBURG, IDAHO
19 3 0
THE RELIEF SOCIETY COOK BOOK
CONTENTS
Page
Beverages - 3
Breads 4
Cheese Dishes 8
Cocktails - : 10
Cookies and Doughnuts 11
Cake 15
Icing 25
Candies ; '. 29
Eggs ! ! .' 32
Fish 33
Ice Cream and Sherbets 35
Marmalades and Conserves 37
Meats 39
Pie 46
Pickles 49
Puddings 52
Salads 60
Sandwich Possibilities 66
Sauces 67
Soup 68
Tamales. Chop Suey, Spaghetti .: 69
Vegetables ' , 72
ABBREVIATIONS
tsp and t - teaspoon pt. — pint
Tbsp. and T. — Tablespoon qt. — quart
- cup lb. — pound
B. P. — Baking Powder oz. — ounce
1-3 means one-third 2-3 means two-thirds
5-6 means five-sixths 7-12 means seven twelths.
TABLE OF WEIGHTS AND MEASURES
1 t — 60 drops 3 t — 1 T.
2 c — 1 pt. 1 pt. liquid equals 1 lb.
4 c flour equals 1 lb. 2 c granulated sugar -- l lb.
2 2-3 c powdered sugar or brown sugar — 1 lb.
Butter size I egp 4 T. 9 large eggs — 1 lb.
1 sq. chOCO 1 0 Pew mains is less than iR t.
BEVERAGES
BEVERAGES
COCOA
For 1 qt. cocoa use —
4 level teaspoons cocoa
8 level teaspoons sugar
Vz cup hot water
Boil until well blended and combine with 1 pt. scalded milk
and 1 small can condensed milk.
LEMONADE
1 doz. Lemons, 3 Oranges.
Wash well and grate yellow part lightly, cover this with
juice of the fruit and let stand V2 hour. Strain. Wash rinds with
cold water and add. Make syrup of 2 lbs. Sugar and 1 qt. water.
FRUIT PUNCH FOR 100
5 doz. Lemons V2. doz. Oranges
2 cans grated Pineapple 1 qt. Grape juice
ll/z lbs. Sugar 1 oz. citric acid, dissolve in
boiling water and added to taste.
Make syrup of sugar and \l/2 Qts. water. Add enough water
to make 8 gallons. — Mrs. O. A. Peterson.
MINT CUP
Juice of 5 Lemons V2 cup sugar
Mint 1 small bunch V2 cup water.
Cover and let stand y2 hour. Just before serving add 3 bot-
tles gingerale.
THE RELIEF SOCIETY COOK BOOK
BREADS
WAFFLES
3 c. flour (Swans Down) 3 tsp. B. P.
1 c. milk 4 Tbsp. melted butter.
3 eggs V2 tsp. salt.
Beat egg yolks, add milk, butter, salt, B. P. and flour. Whip
egg whites until stiff and fold in batter.
GRAHAM GEMS
1 « 2 c. sweet milk 1 c graham flour
2 Tbsp. lard or cream 1 c. white flour
Pinch of salt 2 tsp. B. P.
2 Tbsp. of sugar if desired.
Add one beaten egg and bake in gem tins, oven tempt. (350o F.)
— Mrs. Daniel Ricks.
OAT MEAL MUFFINS
iy2 cups rolled oats XVz c. flour
1V2 c. milk 2 eggs
4 tsp. B. P. 1 tsp. salt
2 tsp. fat 2 tsp. sugar
Soak oats and milk M> hour. Add beaten eggs, fat, and dry
ingredients. Bake in greased tins 25 or 30 minutes. Oven <350 F.)
-: — Mrs. Daniel Ricks.
PLAIN MUFFINS
1 Tbsp sugar 1 tsp. salt
1 egg 2 tsp B. P.
2 Tbsp. fat 2 c. flour
1 c. milk. v
Page 0
Presented as published in 1930. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
~f- n ,'■ ,
■ .;
.•
m
'..
TLbc IRelief Society
Cook Book
This Cook Book is affectionately dedicated to The Relief Society Stake Board Of Fremont Stake, who so kindly assisted us in securing these practical and tried recipes.
Compiled and Published under the direction of the Relief Society of the Fourth Ward of Rexburg.
19 3 0
CONTENTS
Page
Beverages - 3
Breads 4
Cheese Dishes 8
Cocktails - : 10
Cookies and Doughnuts 11
Cake 15
Icing 25
Candies ; '. 29
Eggs ! ! .' 32
Fish 33
Ice Cream and Sherbets 35
Marmalades and Conserves 37
Meats 39
Pie 46
Pickles 49
Puddings 52
Salads 60
Sandwich Possibilities 66
Sauces 67
Soup 68
Tamales. Chop Suey, Spaghetti .: 69
Vegetables ' , 72
ABBREVIATIONS
tsp and t - teaspoon pt. — pint
Tbsp. and T. — Tablespoon qt. — quart
- cup lb. — pound
B. P. — Baking Powder oz. — ounce
1-3 means one-third 2-3 means two-thirds
5-6 means five-sixths 7-12 means seven twelths.
TABLE OF WEIGHTS AND MEASURES
1 t — 60 drops 3 t — 1 T.
2 c — 1 pt. 1 pt. liquid equals 1 lb.
4 c flour equals 1 lb. 2 c granulated sugar -- l lb.
2 2-3 c powdered sugar or brown sugar — 1 lb.
Butter size I egp 4 T. 9 large eggs — 1 lb.
1 sq. chocolate — 1 oz. means less than 1 t.
BEVERAGES
BEVERAGES
COCOA
For 1 qt. cocoa use —
4 level teaspoons cocoa
8 level teaspoons sugar
Vz cup hot water Boil until well blended and combine with 1 pt. scalded milk and 1 small can condensed milk.
LEMONADE
1 doz. Lemons, 3 Oranges.
Wash well and grate yellow part lightly, cover this with juice of the fruit and let stand V2 hour. Strain. Wash rinds with cold water and add. Make syrup of 2 lbs. Sugar and 1 qt. water.
FRUIT PUNCH FOR 100 5 doz. Lemons V2. doz. Oranges
2 cans grated Pineapple 1 qt. Grape juice
ll/z lbs. Sugar 1 oz. citric acid, dissolve in
boiling water and added to taste. Make syrup of sugar and 1½ qts. water. Add enough water to make 8 gallons. — Mrs. O. A. Peterson.
MINT CUP
Juice of 5 Lemons V2 cup sugar
Mint 1 small bunch V2 cup water.
Cover and let stand y2 hour. Just before serving add 3 bottles gingerale.
BREADS
WAFFLES
3 c. flour (Swans Down) 3 tsp. B. P.
1 c. milk 4 Tbsp. melted butter.
3 eggs V2 tsp. salt.
Beat egg yolks, add milk, butter, salt, B. P. and flour. Whip egg whites until stiff and fold in batter.
GRAHAM GEMS
1 « 2 c. sweet milk 1 c graham flour
2 Tbsp. lard or cream 1 c. white flour Pinch of salt 2 tsp. B. P.
2 Tbsp. of sugar if desired. Add one beaten egg and bake in gem tins, oven tempt. (350o F.)
— Mrs. Daniel Ricks.
OAT MEAL MUFFINS
iy2 cups rolled oats XVz c. flour
1V2 c. milk 2 eggs
4 tsp. B. P. 1 tsp. salt
2 tsp. fat 2 tsp. sugar
Soak oats and milk M> hour. Add beaten eggs, fat, and dry ingredients. Bake in greased tins 25 or 30 minutes. Oven <350 F.)
-: — Mrs. Daniel Ricks.
PLAIN MUFFINS
1 Tbsp sugar 1 tsp. salt
1 egg 2 tsp B. P.
2 Tbsp. fat 2 c. flour 1 c. milk. v