The Relief Societ Cookbook

Mix cracker crumbs, sugar, nuts, dates, flour and baking powder. Add eggs last and bake in slow oven on greased paper in flat pan. Cut in squares and serve with whipped cream. — Mrs. Ruth Rich CREAM PIE 3 eggs iy2 c. flour (Swans Down) 2-3 c. Sugar 2 tsp. baking powder 3 tbsp. cold water 1 tsp. vanilla Beat eggs light, add sugar and cold water, add flour, baking powder and vanilla. Beat well. Bake in a quick oven about ten minutes in 2 pie or cake tins. Cool and cut out top. Fill with the following custard and cover the top with whipped cream. Custard Filling 1 pt. milk 2 tbsp. corn starch 2 eggs % c. sugar Vanilla Place milk in double boiler, heat to boiling point and add eggs, corn starch and vanilla. — Mrs. L. F. Rich. POTATO CAKE 1 c. mashed potatoes 4 eggs 2-3 c. butter 2 sq. grated chocolate 2 c. sugar 1 tsp. cinnamon 1/2 c. milk 2 tsp. cloves and nutmeg (each) 2 c. flour 2 tsp. baking powder 1 c. nuts Cream butter, add sugar, add yolks of eggs well beaten, then flour, baking powder and spices. Add milk, hot potatoes mixed with chocolate and nuts. Fold in whites of eggs. Bake in layers or loaf. SWANS DOWN ANGEL SPONGE CAKE 1 c. egg whites (7 or 8 eggs) 1/2 tsp. salt 1 tsp. cream tartar 4 egg yolks % c. Swans Down flour in white part l/2 c. Swans Down Flour in yellow part Sift the flour five times Add salt to egg whites and whip untiL foamy on a large p1atier. Add cream of tartar and continue whipping until stiff. .^old in sugar and carefully divide mixture in two parts. To one part fold in % c. of flour, add % tsp. vanilla. To the other part fold in the beaten egg yolks and ] 2 c. flour and l/2 tsp. orange extract. Put by spoonfuls in ungreased Angel food pan, alternating yellow and white as in marble cake. Bake 60 minutes in slow oven (325-350) Invert the pan and let stand 40 minutes before removing cake. White Fruit Cake 4 c. sifted Swans Down cake Flour 1 tsp. Baking powder V2 tsp. soda l/2 tsp. salt 1 2 lb. each, lemon peal, candied pineapple & red cherries, cut fine 1 lb. blanched almonds, cut fine \V2 c. sugar 1 c. butter or other shortening 1 tbsp. lemon juice 10 egg whites beaten stiff Sift flour once, measure, add baking powder, soda, salt, and sift together three times. Sift one cup of this flour mixture over fruits and nuts. Cream shortening until light and fluffy. Add sugar gradually and cream together thoroughly. Add remaining flour mixture to creamed mixture, a small amount at a time;.. Beat after each addition until smooth. Add lemon juice, fruits, and nuts. Fold in egg whites. Pour in tube pan. Bake in slowoven (250) 212 hours then increase the heat to (300) for 15 minutes. Makes about four pounds. W hat expert cake-makers say • • • • "Cakes are lighter, fluffier, more tender and delicious, when made with Swans Down . . ." "Ordinary cakes are transformed into delicacies ..." "Success is always sure . . ." "A real economy in baking ..." Thousands of women repeat these remarks! — and you, yourself, can test each one. Swans Down is made especially for cakes and pastry. Made from selected soft winter wheat, and sifted again and again — until it is 27 times as fine as bread flour! That's why it makes every cake a triumph of culinary art!