The Relief Societ Cookbook

2 tsp. cinnamon 1 tsp. soda Cream butter, add sugar gradually and beat thoroughly. Separate eggs and beat, add to first mixture. Then add milk and fruit, first mixed with a little flour. Flour mixed and sifted with mace, cinnamon and soda. Put in 1 big pan or 4 loaf pans, and bake 2 or 3 hours in a very slow oven, about (250 to 300) — Mrs. A. E. Taylor PINEAPPLE UPSIDE DOWN CAKE In a heavy frying pan, slowly melt a piece of butter the size of an egg, stir into this a generous 1 c. brown sugar, and pat well to cover the bottom of the pan. Cut 4 slices of pineapple into small pieces and arrange over sugar. Sprinkle a few walnuts over this, set aside and mix the following: 3 eggs 1 c. sugar 1 c. pastry flour 6 tbsp. pineapple juice Beat the eggs separately. To the Whites add one half the sugar and beat again. To the yolks add the other half of the sugar and beat vigorously, then add the pineapple juice and beat again. Combine the two mixtures and fold in the flour. Pour this batter over the mixture in the pan and bake in a slow oven from forty-five minutes to one hour. If baked too fast th? brown sugar gets hard. Serve with whipped cream. Will make eight generous servings. — Mrs. Bessy Bcal CHERRY CAKE V2 c. shortening 1 1/2 c. sugar 1 c. stoned and cut cherries, either black or white 1 c. chopped nuts 3 c. flour 3 tbsp. sour cream 3 eggs 1 tsp. soda 1 tsp. cinnamon V2 tsp. each of nutmeg and cloves 1/2 tsp. salt Flavor with vanilla Cream the shortening and sugar, add the cream and eggs. Then the cherries. Next add the flour with which the spices, soda and salt has been sifted. Add the nuts last. — Lucy H. Ostler. GOLD LOAF CAKE Yolks of 8 eggs llU c. sugar 2/3 c. water 2/3 c. butter 2V2 c. sifted pastry flour 3 level tsp. Royal B. P. 1 tsp. vanilla Sift the flour once, then measure, add the baking powder and sift three times. Sift the sugar, then measure. Cream the butter and sugar thoroughly. Beat the egg yolks with a dover egg beater until thick and lemon colored. Add these to the butter and sugar and stir thoroughly. Add the water and flour alternately then flavor and stir very hard. Put in a slow oven until raised to the top of the pan and then increase the heat and brown. Bake from 40 to 60 minutes in a loaf pan. A fine cake to bake when making angel food cake. — Mrs. C. L. Miller. RASPBERRY SHORT CAKE 2 c. sifted pastry flour SAUCE l/2 tsp. salt y2 c. butter 2 level tsp. baking powder 1 c. sugar y2 c. butter 1 c. raspberry pulp Yolk of 1 egg White of 1 egg y2 c. milk, or more as needed 1 c. raspberries '4 c. sugar Sift together, three times, the flour, salt and B. P. Work in the butter. Beat the egg yolk, add the milk and stir to a dough, using more milk if needed. Divide into 2 parts, knead the larger part slightly and roll to fit a pan. Spread the berries over it and sugar. Knead the second part and set over the berries. Bake about half an hour. Serve with hot sauce. SAUCE — Cream the butter, add the sugar. Then gradually the marked sifted berry pulp. Add the whites of egg last, beaten dry. This makes a light fluffy sauce. — Mrs. Lorenzo Jensen. BROWNIE 1 c. sugar y2 c. flour 1/4 c. melted butter 1/2 c. chopped nuts 2 eggs 1 tsp. vanilla 2 squares melted chocolate