Rexburg Flour Mills Co

Ingredients

Contains: egg, milk, wheat, peanut, tree nuts, soy, fish, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 cup big
• 1 tablespoon sugar 1 beaten egg 1 cup milk mix dry ingredients
• 1 cup milk mix dry ingredients
• 1 cup sugar 1 pi
• 3 cups water
• 2 cups sugar
• 1 cup watermelon juice until it forms a syrup
• 1 teaspoon tobasco sauce 1 teaspoon worcestershire sauce serves 15
• 1 teaspoon worcestershire sauce serves 15
• 1 cup sour milk vi tsp
• 1 tsp soda
• 1 tsp vanilla enough flour to make a batter
• 1 teaspoon butter vi cup bran
• 2 teaspoons royal baking powder mix together flour
• 2 cups pastry flour 1 teaspoon vanilla extract cream butter
• 1 teaspoon vanilla extract cream butter
• 2 cups sugar vz cup milk 3 sq
• one cup of sugar
• 1 tsp soda 2% c
• 2 cup water 2 tsp
• five tablespoons boiling water
• one cup of this flour mixture over fruits
• 2 tablespoons mel led fat 1 tablespoon sugar 1 beaten egg 1 cup milk mix dry
• 1 beaten egg 1 cup milk mix dry ingredients
• 3 grapefruit
• 3 oranges
• 1 banana
• 1 small can grated pineapple
• 2 lemons
• 12 people
• 1 bottle ginger ale
• 6 shrimps served
• 1 large can lobster 1 large can grapefruit
• 1 large can grapefruit
• one large grapefruit
• 1 cup catsup 1 cup strained tomatoes 1 teaspoon tobasco sauce 1 teaspoon w
• 1 cup strained tomatoes 1 teaspoon tobasco sauce 1 teaspoon worcestershire s
• 11 cookies
• 1 tsp
• 2 eggs cream butter
• 2 tsp
• 1 tbsp
• 2 eggs 1 tbsp
• 3 tsp
• 2 eggs l/2 c
• 1 level tsp
• 2 level tsp
• 4 tsp
• 2 eggs
• one whole egg
• 2 eggs 1 c
• 13 cakes
• 4 eggs separately beaten l tsp
• 13 lazy cookies 1 egg
• 1 egg
• 1 scant tsp
• 3 eggs cream shortening
• 7 doz
• 1 egg let dough stand in ice box until chilled
• 2 tbsp
• two cookies
• 1 egg 2x/2 tbsp
• 2 doz
• 3 eggs 4 c
• 5 tsp, 3 inch thick
• 2 eggs la tsp
• 48 college ave
• 1 teaspoon salt * c~^ 2 teaipoona sugar vz cup milk 2 teaspoons royal baking
• 2 teaipoona sugar vz cup milk 2 teaspoons royal baking powder mix together f
• six good-si^ed muffins
• 2 cups sugar 2 teaspoons royal baking powder 3 ejigs % cup sweet milk 2 cups
• 2 teaspoons royal baking powder 3 ejigs % cup sweet milk 2 cups pastry flour
• 3 ejigs % cup sweet milk 2 cups pastry flour 1 teaspoon vanilla extract crea
• two well-greased nine inch layer cake tins
• 2 tablespoons butter 2 tablespoons corn syrup 1 teaspoonvanilla extract vz t
• 2 tablespoons corn syrup 1 teaspoonvanilla extract vz teaspoon royal baking po
• 1 teaspoonvanilla extract vz teaspoon royal baking powder cook sugar
• 15 care hints on mixing cake creaming the shortening means mashing
• 4 eggs iy2 c sugar 1 tsp
• 1 unbeaten egg
• two layers until edges leave the pan
• six eggs stiff
• two rounding tbsp
• 6 tbsp
• 2 eggs '2 c
• two well beaten eggs
• two loaf pans about 40 min
• 40 min
• 2 eggs beaten ft c
• 2 eggs <1 at a timet unbea'en 2 sq
• 17 nut mahogany cake iy2 c
• 2 eggs beaten separately 2 c
• 4 eggs « iv2 c sugar 2 sq
• two deep layers in moderate oven
• 23 graham crackers 1 c
• 3 eggs 1 c
• 14 tsp
• 3 eggs
• 5 tbsp, 1 inch strips
• 6 egg yolks 2 tsp
• 1 egg beaten light v2 tsp
• 5 egg whites 5 egg yolks 1 c
• 5 egg yolks 1 c
• 5 eggs v2 c
• 2 lemon
• 19 sour cream cake 3 eggs v2 tsp
• 3 eggs v2 tsp
• 34 tsp
• 12 tbsp
• 6 eggs beaten light
• 3 eggs iy2 c
• 3 tbsp
• 2 pie
• 2 eggs % c
• 4 eggs 2-3 c
• 8 eggs
• 4 egg yolks % c
• two parts
• one part fold in % c
• 10 egg whites beaten stiff sift flour once
• 15 min- utes
• four pounds
• lemon juice
• ginger
• vinegar
• salt
• lemon rind
• cinnamon
• nutmeg

Also mentioned in the method: peanut, almond, walnut, pecan, nuts

Directions

1. TRY THESE DELICIOUS MUFFINS

2. Made From Big "K" Pancake Flour

3. 1 Cup Big "K" Pancake Flour 2 Tablespoons Mel Led Fat 1 Tablespoon Sugar 1 Beaten Egg

4. Mix dry ingredients; Add beaten egg, milk and fat; Bake fifteen minutes in hot oven.

5. Big "K" Pancake Flour is a nutritious blend of :i trd wheat flour and fine bran flakes, providing an unexcelled food for growing children, as well as adults with hard-to- please breakfast appetites. You will be delighted with its rich, whole-wheat flavor, and mildly laxative qualities.

6. 10 THE RELIEF SOCIETY COOK BOOK

7. COCKTAIL COMBINATIONS

8. Grapes, skinned and seeded with lemon juice, sugar and water.

9. Grapes and pineapple.

10. Grapes, pineapple and orange.

11. Grapes, pineapple and peaches.

12. Grapes and bananas.

13. Grapefruit, cherries, cherry wine, pineapple and orange.

14. Pineapple, peaches and pears.

15. Pineapple, orange and after dinner mints.

16. Orange, grapefruit and watermellon.

17. Many other combinations are good.

18. Syrup — 1 c. sugar, 1-3 c. water, where juice is not enough. Boil until it strings and add lemon juice.

19. Chill thoroughly.

20. Cocktails should never have membrane, seeds or skins.

21. GREENRIVER COCKTAIL

22. 3 grapefruit, 1 can crushed pineapple

23. iy2 quarts water 1 cup sugar

24. 1 pi. Greenriver

25. Cook water and Sugar until it forms a syrup. Let cool and add fruits. —Mrs. A. E. Taylor.

26. CRANBERRY FRUIT COCKTAIL 1 lb. cranberries, 3 cups water, 2 cups sugar. Cook 10 minutes, strain then add 3 grapefruit, 3 oranges, 1 banana, 1 small can grated pineapple and juice of 2 lemons. Chill after mixing: thoroughly. Serve 12 people.

27. WATERMELON COCKTAIL

28. Scoop balls out of melon, using French Potato cutter, pour over sauce and chill.

29. SAUCE— Cook 2 cups sugar, 1 cup watermelon juice until it forms a syrup, when cold add 1 bottle ginger ale and V2 tsp. salt.

30. SHRIMP COCKTAIL

31. 6 Shrimps served with Chili Sauce.

32. LOBSTER COCKTAIL

33. 1 large can Lobster

34. 1 large can grapefruit, or one large grapefruit.

35. Serves 15. —Mrs. Anna Whitehead.

36. COOKIES AND DOUGHNUTS 11

37. COOKIES AND DOUGHNUTS

38. OAT MEAL NUT COOKIES

39. 1 c. flour V2 c. butter or substitute

40. 1 c. sugar 1 c. milk

41. ½ tsp. salt 2 c. rolled oats

42. 1 tsp. cinnamon 1 c. raisins

43. ½ tsp. cloves 1 c. nuts

44. 1 ■■> tsp. soda 2 eggs

45. Cream butter and sugar add eggs and milk. Dissolve soda in Tbsp. hot water mix dry ingredients and add. Drop two inches apart on greased baking tin.

46. GINGER COOKIES

47. 1 c. molasses 2 tsp. soda

48. 1 c. hot watter 2 tsp. ginger

49. 1 c. sugar 2 tsp. cinnamon

50. % c. shortening

51. Dissolve soda in the hot water. Enough flour to make a soft dough. Let stand and cool before rolling out. — Mrs. Peter Ricks.

52. GINGER SNAPS

53. 1 c. sugar 1 Tbsp. ginger

54. 1 c. shortening 1 tsp. soda

55. 1 c. molasses 1 tsp. cinnamon

56. 2 eggs 1 Tbsp. vinegar Pinch of salt

57. Dissolve soda in hot water, add molasses. Cream sugar and shortening add eggs, vinegar, salt and spices with enough flour to make a soft dough. Roll thin and bake. Cover with seven minute frosting.

58. ENGLISH TEA CAKES

59. V2 c. milk 3 tsp. Royal B. P.

60. 1 ■_> c. shortening V2 tsp. nutmeg

61. 1 c. sugar 2 eggs

62. l/2 c. raisins or currants Pinch of salt

63. 3 c. flour

64. Cream shortening and sugar, add milk and eggs. Add B. P. nutmeg, salt to flour. Mix all together and add raisins. This should be about as stiff as soft biscuit dough. Bake in quick oven. While hot, split and lay bits of butter and lA c. sugar between cake. Serve while hot.

65. 12 THE RELIEF SOCIETY COOK BOOK

66. RICH ROCK COOKIES

67. 1 c. sugar % lb. walnuts

68. c. butter % lb. raisins

69. 2 c. flour 2 tsp. cinnamon !4 c. sour cream 1 tsp. cloves

70. 2 eg 1 tsp. soda.

71. Dissolve soda in a little hot water and add to cream. Drop by tsp. about two inches apart in butftered tins. Bake in slow oven.

72. HONEY COOKIES

73. 2 c. honey 1 level tsp. ginger

74. 1 c. boiling water 1 c. lard

75. 2 level tsp. soda Pinch of salt

76. Enough flour to mix quite stiff. Mix in their order and drop from a spoon. Bake in a slow oven. Ice with plain white icing.

77. — Mrs. Lee Browning-.

78. HONEY COOKIES

79. r2 c. crisco • grated rind of lemon

80. 2-3 c. su<?ar 1 tsp. s^lt

81. M> c. honey 4 tsp. B. P.

82. 2 eggs . y2 c. chopped walnuts

83. 4 c. flour

84. Cream Crisco and sugar, add honey, lemon rind and one whole egg and yolk of second (reserving white for glazing), salt, B. P. and flour. Roll thin and brush over top with white of egg- beaten, in which there is a little sugar. Sprinkle nuts over the top. — Mrs. Clyde Packer.

85. BRAN COOKIES

86. 1 c. sugar % tsp. soda or 2 tsp. B. P.

87. % c. shortening 2 eggs

88. 1 c. milk or buttermilk ' i tsp. salt

89. iy2 c. flour 2'L> c. Kellog's bran

90. y2 c. nuts 1 c. raisins

91. Mix as you would cake and ' ake in muffin tins. Makes about. 13 cakes. <A good laxative.

92. BUTTERSCOTCH COOKIES

93. 4 c. brown sugar 1 tsp. soda

94. 1 c. shortening 1 tsp. cream tartar

95. G to 8 c. flour

96. 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.

97. COOKIES AND DOUGHNUTS 13

98. LAZY COOKIES

99. 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.

100. NUT WAFER COOKIES

101. 1 c. brown sugar 5 c. flour sifted twice

102. 1 c. white sugar 1 tsp. soda

103. 1 c. melted shortening 1 tsp. cinnamon

104. Y2 c. whole milk l'c. chopped nuts

105. V2 tsp. salt 3 eggs

106. 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

107. FILLED COOKIES

108. 1 c. sugar 2 tsp. cream tartar

109. V2 c. butter 1 tsp. soda

110. y2 c. milk 1 tsp. vanilla

111. 3 c. flour 1 egg

112. Let dough stand in ice box until chilled.

113. 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

114. SOUR MILK DOUGHNUTS

115. Y2 c. sugar lA tsp. salt

116. Enough flour to make a soft dough. Make 2l/2 doz.

117. —Mrs. S. H. Abbott

118. 2 Tbsp. fat 3 eggs

119. 4 c. flour 1 tsp. cinnamon 1 c. sugar 1 tsp. nutmeg

120. 5 tsp. B. P. 1 c milk 1 tsp. salt

121. 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.

122. — Mrs. L. Y. Rigby.

123. 14 THE RELIEF SOCIETY COOK BOOK

124. RAISED DOUGHNUTS

125. 1 pt. milk lU c. shortening

126. 1 c. sugar IV2 yeast cake (Fleischmann's*

127. 2 eggs lA tsp. nutmeg 1 tsp vanilla

128. 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

129. Nelson-Ricks Creamery Co.

130. BUTTER, CHEESE, EGGS

131. Southeastern Idaho Branch ST. ANTHONY, REXBURG, VICTOR, DRIGGS

132. .«.*.,..»..»..

133. I LEWIS A. LEE

134. ! ATTORNEY AT LAW

135. I 48 College Ave. Rexburg, Idaho

136. Specializes in mining, irrigation and probate law. ! General Practice — Consultations

137. PHONE 123-W

138. Mason's BLUE LINK Stores |

139. GROCERIES — VEGETABLES

140. COURTESY QUALITY — CLEANLINESS \

141. Stores At !

142. REXBURG AND ST. ANTHONY I

143. ..«.....#..,...„#..#..#....^..#^#„#M#,.# •

144. qA family heritage

145. From generation to generation the advice to use

146. BAKING POWDER

147. has been handed down from mother to daughter!

148. Made with Cream of Tartar — derived from grapes!

149. Providence Muffins

150. Vz cup gr.iham Hour 1 teaspoon butter

151. Vi CUp bran ] tablespoon peanut butter

152. 2 teaipoona sugar Vz cup milk

153. Mix together flour, bran, salt, sugar, baking powder; melt butter and peanut butter together; add to dry mixture; add egg well beaten but

154. not separated; add milk, and beat well.

155. Rake in hot greased muffin tins in moderate oven at 375°F. for twelve

156. Makes six good-si^ed muffins.

157. Mahogany Cake

158. Vz cup milk Vz cup cocoa

159. Cook until thick and smooth and set aside to cool.

160. Vz cup butter % teaspoon soda

161. ll/2 cups sugar 2 teaspoons Royal Baking Powder

162. 3 ejigs % cup sweet milk

163. 2 cups pastry flour 1 teaspoon vanilla extract

164. 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.

165. Fudge Frosting

166. 3 sq. (3 oz.) unsweetened chocolate 2 tablespoons butter

167. Vz teaspoon Royal Baking Powder

168. 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.

169. (Use level measurements for all materials.)

170. For Perfect Results Use

171. BAKING POWDER

172. (Absolutely Pure

173. HINTS ON MIXING CAKE

174. 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.

175. 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.

176. Beat the mixture after each addition of flour and milk to insure a fine grained cake.

177. 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.

178. 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.

179. EMILYS SPICE CAKE

180. :. Crisco

181. sour cream

182. cinnamon, cloves

183. — Emily Taylor

184. DEVIL FOOD CAKE

185. y2 c. milk

186. 2 sq. chocolate, (put in double boiler and cook until thickened).

187. Cream 1 c. sugar and 2 tbsp. butter together

188. Add 1 unbeaten egg and beat well

189. iy2 c. flour

190. !/4 tsp. baking powder

191. Pinch of salt

192. V2 tsp. soda

193. 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.

194. — Mrs. Effie E. Merrill

195. T! LIEF SOCIETY COOK BOOK

196. COCOA ROLL

197. 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

198. 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.

199. BROWN STONE FRONT CAKE

200. 6 tbsp. cocoa 2 level tsp. soda

201. C. flour ¼ tsp. salt

202. 2 c. sugar ' 2 eggs

203. '2 c. light cream (sweet or sourj

204. 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

205. OLD BLACK JOE CAKE

206. 1 c. sugar I tsp. baking powder, 1 tsp soda

207. 2% c. flour

208. 1 c. boiling water 1 tsp. vanilla

209. Y2 c. buttermilk 2 eggs beaten

210. ft c. cocoa 2 tbsp. lard

211. Cream lard and sugar, add eggs, flour and milk alternately. Add hot water to cocoa and pour over mixture last.

212. CHOCOLATE CAKE

213. 1 c. sugar

214. c. butter

215. 2 sq. chocolate. Melt and add l/2 cup water

216. 2 tsp. baking powder

217. 1 ' . e. flour sifted twice, beat well —Mrs. F. L. Erdman.

218. GRAHAM CAKE

219. 1 qt. graham flour l tsp. cinnamon

220. 1 c. white fh.ur 1 tsp. nutmeg

221. 1 tsp. soda 1 tsp. salt

222. Sift the flour, soda, coca, cinnamon, nutmeg and salt to- gethed and add

223. 2 c M" " 1 c. walnut meats

224. ,] r s&ortenlng i ib. raisins (cover raisins in

225. "s water and let boil for V2 hr*

226. Bake with cover over pan for 1% hours. —Mrs. Lewis Lee

227. NUT MAHOGANY CAKE

228. iy2 c. sugar 1 tsp. soda

229. y2 c. butter V2 c. chocolate melted

230. 1 c. milk (sweet) 1 c. walnuts

231. 1 tsp. vanilla 1 tsp. baking powder

232. Bake % hour in moderate oven. — Mrs. A. E. Taylor.

233. NEVER FAIL CHOCOLATE CAKE

234. 1 2 c. butter 4 eggs « IV2 c sugar 2 sq. chocolate

235. 7/8 c. milk 3 tsp. baking powder

236. 2 c. flour 1 tsp. vanilla

237. 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.

238. GRAHAM CRACKER CAKE

239. V2 c. crisco 23 graham crackers

240. 1 c. sugar 2 tsp. Baking Powder (Royal)

241. 3 eggs 1 c. chopped nuts 1 c. milk 14 tsp. salt

242. 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.

243. DATE STICKS

244. 3 eggs (well beaten) 1 c. broken nut meats (pecans

245. 1 c. sugar or walnuts)

246. 1 c. flour (sifted) 5 tbsp. water

247. 1 c. dates (chopped rather fine) 3 tsp. baking powder

248. Bake in thin sheets in a moderate oven. Cut in 1 inch strips

249. and roll in pulverized sugar. — Mrs. L. A. Lee.

250. SPONGE CAKE

251. (only egg yolks used) 6 egg yolks 2 tsp. baking powder

252. 1 c. sugar V2 tsp. salt

253. V -2 c. flour 1 tsp. lemon juice

254. V2 c boiling water

255. Beat yolks of eggs until lemon colored, add sugar gradually. Beat well and add boiling water. Add flour, baking powder and salt a little at a time. Bake in slow oven 45 minutes.

256. 18 THE RELIEF SOCIETY COOK BOOK

257. APPLE SAUCE CAKE (Requiring 1 egg)

258. 1 :. c. butter or substitute lA tsp. salt l*/±f*<,

259. 1 c. sugar 1 tsp. each of soda and cinnamon

260. 1 c. raisins 1 c. hot apple sauce

261. 1 c. currants or nuts 1% c. Swans Down Cake Flour

262. Cream the shortening, add the sugar gradually, then the egg and the fruit chopped fine and floured. Add the flour sifted th the soda, salt and spices, and next the apple sauce which should be strained and in the form of comparatively thick puree. Bake in a tube pan lined with greased paper, in a moderate oven <350oF.) for one hour. — Elda H. Smith

263. APPLE SAUCE CAKE (Egoless)

264. 1 c. sugar 2 tsp. soda

265. V2 c. butter 2 c. flour

266. IV2 c. strained sweetened apple sauce

267. 1 c. seedless raisins 1 c. walnuts

268. 1 tbsp. hot water 14 c. cocoa if desired

269. Bake in a moderate oven. — Mrs. May Grover

270. SPONGE CAKE

271. 1 c. sifted flour V2 lemon, grated rind and juic?

272. *4 tsp. salt 5 egg whites

273. 5 egg yolks 1 c. sifted sugar .

274. Sift flour once, measure, add salt, and sift four times. Beat egg yolks until thick and lemon colored, add lemon juice and rind and beat very light. Beat egg whites with flat wire egg beater until stiff enough to hold up in peaks, but not dry. Fold in sugar, a small amount at a time, then egg yolks, and finally, flour mixture. Bake in ungreased tube pan in slow oven (325 F.) at least one hour. Let s^and in inverted pan until cold.

275. SUNSHINE CAKE

276. 1 c. sugar 5 eggS V2 c. boiling water t/2 lemon (juice)

277. 1 c- flour 1 tsp. vanilla

278. Pinch of salt

279. Boil sugar and water until syrup threads, while boiling beat

280. whites stiff. Beat yolks with lemon juice, vanilla and salt.

281. Sift flour five times then measure 1 c. full. Pour syrup into egg

282. whites and beat 15 minutes, cut yolks in lightly, cut flour in last.

283. put in ungreased pan and bake in very slow oven 1 hour.

284. —Mrs. D. O. Wilcox

285. SOUR CREAM CAKE

286. 2 c. flour iy2 tsp. baking powder

287. 1 c. sugar flavoring

288. 1 c. sour cream

289. Mix as ordinary cake adding soda to sour cream.

290. ANGEL FOOD CAKE

291. 1 c. flour (Swans Down) % tsp. cream of tartar

292. 1 c. egg whites 1 c. granulated sugar V4 tsp. salt 34 tsp. vanilla

293. Sift flour once, measure, and sift four times. Beat egg whites and salt on a large platter with wire beater. When foamy add cream of tartar and beat until eggs are stiff enough to hold up in peaks, but not dry. Fold in sugar carefully, a small amount at a time. Fold in flavoring. Add flour, sifting in a small amount at a trme until all is used. Bake in tube pan one hour. Begin baking v/ith oven at (275°) and after 30 minutes increase heat to (325) Remove from oven and invert pan until cake is cold.

294. FOOD FOR GODS

295. 12 tbsp. cracker crumbs (not too fine)

296. 2 tsp. baking powder ½ lb. dates

297. 2 c. sugar 6 eggs beaten light . 1 lb. walnuts (broken) 1 tbsp. flour

298. 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.

299. — Mrs. Ruth Rich

300. CREAM PIE

301. 3 eggs iy2 c. flour (Swans Down) 2-3 c. Sugar 2 tsp. baking powder

302. 3 tbsp. cold water 1 tsp. vanilla

303. Beat eggs light, add sugar and cold water, add flour, baking pov/der 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.

304. Custard Filling

305. 1 pt. milk 2 tbsp. corn starch

306. 2 eggs % c. sugar Vanilla

307. Place milk in double boiler, heat to boiling point and add eggs, corn starch and vanilla. — Mrs. L. F. Rich.

308. 20 THE RELIEF SOCIETY COOK BOOK

309. POTATO CAKE

310. 1 c. mashed potatoes 4 eggs

311. 2-3 c. butter 2 sq. grated chocolate

312. 2 c. sugar 1 tsp. cinnamon

313. 'L. c. milk ' 2 tsp. cloves and nutmeg (each)

314. 2 c. flour 2 tsp. baking powder

315. 1 c. nuts

316. 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.

317. SWANS DOWN ANGEL SPONGE CAKE

318. 1 c. egg whites (7 or 8 eggs)

319. l2 tsp. salt

320. 1 tsp. cream tartar

321. % c. Swans Down flour in white part

322. l/2 c. Swans Down Flour in yellow part

323. Sift the flour five times

324. 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, alt?r- nating yellow and white as in marble cake. Bake 60 minutes in slow oven (325-350) Invert the pan and let stand 40 minutes be- fore removing cake.

325. White Fruit Cake

326. 4 c. sifted Swans Down cake Flour 1 tsp. Baking powder

327. V2 tsp. soda l/2 tsp. salt

328. 1 2 lb. each, lemon peal, candied pineapple & red cherries, cut fine

329. 1 lb. blanched almonds, cut fine \V2 c. sugar

330. 1 c. butter or other shortening 1 tbsp. lemon juice

331. 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 slow- oven (250) 212 hours then increase the heat to (300) for 15 min- utes. Makes about four pounds.

332. W hat expert cake-makers

333. • • • •

334. "Cakes are lighter, fluffier, more tender and delicious, when made with Swans Down . . ."

335. "Ordinary cakes are transformed into delicacies ..."

336. "Success is always sure . . ."

337. "A real economy in baking ..."

338. Thousands of women repeat these remarks! — and you, yourself, can

339. test each one.

340. 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!

341. Try Swans Down in the Chocolate Fudge Cake shown here. Follow the recipe on the other side of this page — carefully — and begin your career as an expert!