The Relief Societ Cookbook

From generation to generation the advice to use ROYAL BAKING POWDER has been handed down from mother to daughter! Made with Cream of Tartar — derived from grapes! Providence Muffins Vz cup graham flour 1 teaspoon butter Vi cup bran 1 tablespoon peanut butter 1 teaspoon salt 1/2 c. 2 teaipoona sugar Vz cup milk 2 teaspoons Royal Baking Powder Mix together flour, bran, salt, sugar, baking powder; melt butter and peanut butter together; add to dry mixture; add egg well beaten but not separated; add milk, and beat well. Rake in hot greased muffin tins in moderate oven at 375°F. for twelve minutes. Makes six good-sized muffins. Mahogany Cake Vz cup milk Vz cup cocoa Cook until thick and smooth and set aside to cool. Vz cup butter % teaspoon soda ll/2 cups sugar 2 teaspoons Royal Baking Powder 3 eggs % cup sweet milk 2 cups pastry flour 1 teaspoon vanilla extract Cream butter and sugar together well. Add beaten egg yolks. Sift together flour, soda and baking powder and add alternately with the milk to the first mixture. Add the chocolate mixture and vanilla and mix well. Fold in stiffly beaten whites of eggs. Bake in two well-greased nine inch layer cake tins, in a moderate oven at 350°F. for about 30 minutes. Spread the following frosting between layers and on top and sides of cake. Fudge Frosting 2 cups sugar Vz cup milk 3 sq. (3 oz.) unsweetened chocolate 2 tablespoons butter 2 tablespoons corn syrup 1 teaspoon vanilla extract Vz teaspoon Royal Baking Powder Cook sugar, chocolate, corn syrup, and milk, stirring until sugar is dissolved. Then stir occasionally to prevent burning. Cook to 232°F. or until syrup forms a very soft ball when tested in cold water. Remove from fire, and add Royal Baking Powder and butter. Cool to lukewarm Add vanilla and beat until creamy and right consistency to spread. (Use level measurements for all materials.) For Perfect Results Use BAKING POWDER (Absolutely Pure CARE HINTS ON MIXING CAKE Creaming the shortening means mashing and beating it with a spoon until it has the texture of very thick cream. Then add the sugar, and continue creaming the mixture until it is light and fluffy. Add a small amount of sifted flour and baking powder to the creamed mixture, before the milk, so as to prevent .separation. If this separation occurs, the cake will be coarser grained than otherwise. Beat the mixture after each addition of flour and milk to insure a fine grained cake. Do not beat the egg whites until ready to use them, or the air that has been beaten into them will be lost. Eggs may be beaten most successfully if they are cold. Beat the whites until they are stiff enough to hold up in peaks, but not dry. If egg whites are beaten until dry, the cake will not be as light, fluffy, and moist as it should be. Fold beaten egg whites into the cake mixture. When egg yolks are used in a butter cake, beat them until thick and lemon colored, add them to the thoroughly creamed shortening and sugar, and beat the mixture well. EMILYS SPICE CAKE y2 c :. Crisco 3 or 4 eggs iy2 c sugar 1 tsp. ; soda 1 c. sour cream y2 tsp. each of cinnamon, cloves 1 c. raisins or nuts and nutmeg c. flour xk tsp . salt Bake in big pan in hot oven. (Very Good.) — Emily Taylor DEVIL FOOD CAKE y2 c. milk