The Relief Societ Cookbook

2 sq. chocolate, (put in double boiler and cook until thickened). Cream 1 c. sugar and 2 tbsp. butter together Add 1 unbeaten egg and beat well iy2 c. flour !/4 tsp. baking powder Pinch of salt V2 tsp. soda Sift the flour, soda, baking powder and salt together and add alternately with y2 c. milk. 1 tsp. vanilla. Add the chocolate mixture and bake in two layers until edges leave the pan. — Mrs. Effie E. Merrill T! LIEF SOCIETY COOK BOOK COCOA ROLL Beat whites of .six eggs stiff, add two rounding tbsp. of cocoa and beat again, .idd one cup of sugar and beat some more. Beat ilka still, acid this to other mixture. Pour in shallow pan that has b< cl and floured. Bake in a thin sheet in medium hot oven 15 minutes and turn out on wet towel. When slightly i whipped cream and roll. Serve with hot choco- late sail© — Mrs. Wm. J. Hanson. BROWN STONE FRONT CAKE 6 tbsp. cocoa 2 level tsp. soda C. flour y4 tsp. salt 2 c. sugar ' 2 eggs '2 c. light cream (sweet or sourj Put all dry ingredients into bowl and mix well. Add the cream into which has been stirred two well beaten eggs. Bake in two loaf pans about 40 min. — Mrs. D. W. Deemerv OLD BLACK JOE CAKE 1 c. sugar I tsp. baking powder, 1 tsp soda 2% c. flour 1 c. boiling water 1 tsp. vanilla Y2 c. buttermilk 2 eggs beaten ft c. cocoa 2 tbsp. lard Cream lard and sugar, add eggs, flour and milk alternately. Add hot water to cocoa and pour over mixture last. CHOCOLATE CAKE 1 c. sugar c. butter 2 eggs <1 at a timet unbea'en 2 sq. chocolate. Melt and add l/2 cup water 2 tsp. baking powder 1 ' . e. flour sifted twice, beat well —Mrs. F. L. Erdman. GRAHAM CAKE 1 qt. graham flour l tsp. cinnamon 1 c. white fh.ur 1 tsp. nutmeg 1 tsp. soda 1 tsp. salt 3 tsp. cocoa Sift the flour, soda, coca, cinnamon, nutmeg and salt to- gethed and add 2 c M" " 1 c. walnut meats ,] r s&ortenlng i ib. raisins (cover raisins in "s water and let boil for V2 hr* Bake with cover over pan for 1% hours. —Mrs. Lewis Lee CAKES 17 NUT MAHOGANY CAKE iy2 c. sugar 1 tsp. soda y2 c. butter V2 c. chocolate melted 2 eggs beaten separately 2 c. flour 1 c. milk (sweet) 1 c. walnuts 1 tsp. vanilla 1 tsp. baking powder Bake % hour in moderate oven. — Mrs. A. E. Taylor. NEVER FAIL CHOCOLATE CAKE 1 2 c. butter 4 eggs « IV2 c sugar 2 sq. chocolate 7/8 c. milk 3 tsp. baking powder 2 c. flour 1 tsp. vanilla Cream butter and sugar, add yolks of eggs. Melt chocolate in five tablespoons boiling water and add to first part. Add milk, vanilla, flour and baking powder. Beat whites of eggs until stiff and fold in. Bake in two deep layers in moderate oven for 40 minutes. (350oF.) — Mrs. Ruth Rich. GRAHAM CRACKER CAKE V2 c. crisco 23 graham crackers 1 c. sugar 2 tsp. Baking Powder (Royal) 3 eggs 1 c. chopped nuts 1 c. milk 14 tsp. salt Cream crisco and sugar, add beaten yolks of eggs, add milk, crackers rolled fine, B. P., nuts and salt. Fold in stiffly beaten egg whites and bake in slow oven. — Mrs. Ruth Rich. DATE STICKS 3 eggs (well beaten) 1 c. broken nut meats (pecans 1 c. sugar or walnuts) 1 c. flour (sifted) 5 tbsp. water 1 c. dates (chopped rather fine) 3 tsp. baking powder 1 tsp. vanilla Bake in thin sheets in a moderate oven. Cut in 1 inch strips