The Relief Societ Cookbook

Beat eggs, add sugar, melted chocolate, butter etc. Bake in square tin, buttered and floured, for twenty minutes. — Mrs. Nathan Levina. CHOCOLATE NOUGAT CAKE ½ c. shortening 2-3 c. raisins 1 c. sugar 1½ c. flour 2 eggs 2-3 c. walnuts 2 sq. chocolate 1 tsp. vanilla 1 c. buttermilk 1 tsp. soda 1 tsp. Royal B. P. Cream shortening, and sugar. Add well beaten egg yolks and melted chocolate. Alternate sifted dry ingredients and milk, raisins and nuts, chopped fine. Add vanilla and fold in stiffly beaten egg whites. Bake in loaf tin. — Mary P. Cannon. ICE BOX CAKE 3 eggs IV2 dozen lady fingers 4 rounding tbsp. sugar 1 tsp. vanilla 4 tbsp. water V2 cake sweet chocolate Boil sugar and water 5 minutes. Add the chocolate which has been melted over hot water. Add unbeaten egg yolks and beat 10 minutes. Add vanilla, a pinch of salt and fold in the stiffly beaten egg whites. Line a loaf pan with oil paper. Cover the bottom of the pan with split lady fingers, putting the flat side down. Pour V2 of the filling over these and then place another layer of lady fingers, then other half of the filling. Let stand in ice box at least 12 hours. Cut in two inch slices and serve with whipped cream. — Mrs. Frank Kelley. JELLY ROLL 4 eggs 5 tbsp. sugar 9 tbsp. flour 1 tsp. baking powder V2 tsp. vanilla Bake in hot oven about ten minutes. Turn on damp cloth, cut off side edges, cover with jelly and roll in cloth for ten minutes. Remove cloth and roll in pulverized sugar. — Mrs. James R. Wrip:n\ ♦ IT CAN BE DONE BETTER ELECTRICALLY t With an Electric Range you can always obtain exactly | the right heat and keep it under perfect control. From our complete stock of ranges you will find tlio I exact model suited to your requirements. ! COOK ELECTRICALLY ? j UIAH POWERS LIGHT COl j 2 efficient Tuhlic Service ICINGS 25 ICING PEANUT BUTTER ICING Mix two cups of powdered sugar with one tbsp. of butter, 1 tbsp. peanut butter and enough rich milk to make a smooth icing. CRACKED CAKE ICING Icing for cake may be prevented from cracking when cut, by adding 1 tbsp. of sweet cream to each unbeaten egg. Stir together, then add sugar until as stiff as can be served. — Mrs. F. L. Erdman. SEVEN MINUTE ICING 2 egg whites Vi tsp. cream of tartar iy2 c. sugar 1 tsp. vanilla 5 tbsp. cold water Put egg whites in top of double boiler, add sugar, water and cream of tartar. Beat with egg beater, until thoroughly mixed. Place in rapidly boiling water and beat until icing will stand up in peaks. Add vanilla and beat until it will spread. Chocolate, nuts, raisins and cocoanut may be added. ORANGE ICING 2 c. pulverized sugar Grated rind of one orange Enough orange juice to wet sugar so it will spread. MARSHMALLOW FILLING 2 c. sugar, 5 tbsp. boiling water, 1 egg white, 10 marshmallows Cook sugar and water until it threads. Pour over the beaten egg whites and add marshmallows. CARMEL ICING 1 c. white sugar V2 c. thin cream or milk 1 c. brown sugar > -2 tbsp. butter Mix all except the butter together and boil it until if forms a soft ball in cold water. Take from the fire and add the butter. Let cool and beat. LEMON FILLING 1 c. sugar 2 eggs Juice of 2 lemons Butter size of walnut Cook in a double boiler.