Emily's Spice Cake

Ingredients

• y2 c
• 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
• 2V2 c. flour
• xk tsp . salt

Method

1. 1

   Bake in big pan in hot oven.

2. 2

   (Very Good.)

As published

This recipe was extracted from The Relief Societ Cookbook (1930) by Relief Society of the Fourth Ward of Rexburg, page 5. The excerpt below is the record exactly as published.

1 tsp. soda 1 c. shortening 1 tsp. cream tartar 4 eggs separately beaten l tsp. vanilla G to 8 c. flour Mix at night and roll in desired shaped roll. Put in ice box. Slice and bake at any convenient time. Cocoanut, nuts or dates may be added. —Mrs. E. A. Taylor. COOKIES AND DOUGHNUTS 13 LAZY COOKIES 1 egg, 1 c. sugar creamed together, 1 scant tsp. flavoring, 1 c. sour cream, 1 tsp. soda dissolved in tsp. water. Flour enough to make dough soft enough to drop from tsp. NUT WAFER COOKIES 1 c. brown sugar 5 c. flour sifted twice 1 c. white sugar 1 tsp. soda 1 c. melted shortening 1 tsp. cinnamon Y2 c. whole milk l'c. chopped nuts V2 tsp. salt 3 eggs Cream shortening and sugar, add eggs, mix well, add nuts. All dry ingredients, sifted twice. Shape in roll about two inches in diameter. Put in ice box or where it is cool over night. When ready to bake slice off and bake in hot oven. Will make about 7 doz. cookies. — Mrs. I. N. Corey FILLED COOKIES 1 c. sugar 2 tsp. cream tartar V2 c. butter 1 tsp. soda y2 c. milk 1 tsp. vanilla 3 c. flour 1 egg Let dough stand in ice box until chilled. Filling 1 c. raisins (ground), 1 c. sugar, l/2 c. walnuts, 2 tbsp. flour, 1 c. water. Cook to a paste. Place between two cookies and pinch edges. — Mrs. Frank Kelly SOUR MILK DOUGHNUTS 1 egg 2x/2 tbsp. lard Y2 c. sugar lA tsp. salt 1 cup sour milk Vi tsp. nutmeg 1 tsp soda (level) Enough flour to make a soft dough. Make 2l/2 doz. —Mrs. S. H. Abbott DOUGHNUTS 2 Tbsp. fat 3 eggs 4 c. flour 1 tsp. cinnamon 1 c. sugar 1 tsp. nutmeg 5 tsp. B. P. 1 c milk 1 tsp. salt Cream the fat, add sugar to creamed fat, add well beaten eggs. Sift flour, spices and salt and add milk and flour alter- nately. Roll out 1-3 inch thick, cut, and fry in deep fat. — Mrs. L. Y. Rigby. 14 THE RELIEF SOCIETY COOK BOOK RAISED DOUGHNUTS 1 pt. milk lU c. shortening 1 c. sugar IV2 yeast cake (Fleischmann's* 2 eggs lA tsp. nutmeg 1 tsp vanilla Enough flour to make a batter. Let rise until light and add enough more flour to make soft dough. Let rise again and roll V4 inch thick. Cut with large cutter and when raised cook in ho. fat. —Mrs. Ruth Rich Nelson-Ricks Creamery Co. "BANQUET" BUTTER, CHEESE, EGGS Southeastern Idaho Branch ST. ANTHONY, REXBURG, VICTOR, DRIGGS .«.*.,..»..».. I LEWIS A. LEE ! ATTORNEY AT LAW I 48 College Ave. Rexburg, Idaho Specializes in mining, irrigation and probate law. ! General Practice — Consultations PHONE 123-W I Mason's BLUE LINK Stores | GROCERIES — VEGETABLES COURTESY QUALITY — CLEANLINESS \ Stores At ! REXBURG AND ST. ANTHONY I • ..«.....#..,...„#..#..#....^..#^#„#M#,.# • qA family heritage S 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 gr.iham Hour 1 teaspoon butter Vi CUp bran ] tablespoon peanut butter 1 1 teaspoon salt * 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-si^ed 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 ejigs % cup sweet milk 2 cups pastry flour 1 teaspoon vanilla extract Cream butter and sugar together well. Add beaten egg yolks. Sift to- gether 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 teaspoonvanilla extract Vz teaspoon Royal Baking Powder Cook sugar, chocolate, corn syrup, and milk, stirring until sugar is dis- solved. 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 CAKES 15 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 2V2 c. flour xk tsp . salt

Cook this with the app: pantry check, scaling, and the assistant.