REXBURG FLOUR MILLS CO

TRY THESE DELICIOUS MUFFINS

Made From Big "K" Pancake Flour

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

1 Cup Milk

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

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.

10 THE RELIEF SOCIETY COOK BOOK

COCKTAIL COMBINATIONS

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

Grapes and pineapple.

Grapes, pineapple and orange.

Grapes, pineapple and peaches.

Grapes and bananas.

Grapefruit, cherries, cherry wine, pineapple and orange.

Pineapple, peaches and pears.

Pineapple, orange and after dinner mints.

Orange, grapefruit and watermellon.

Many other combinations are good.

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

Chill thoroughly.

Cocktails should never have membrane, seeds or skins.

GREENRIVER COCKTAIL

3 grapefruit, 1 can crushed pineapple

iy2 quarts water 1 cup sugar

1 pi. Greenriver

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

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.

WATERMELON COCKTAIL

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

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.

SHRIMP COCKTAIL

6 Shrimps served with Chili Sauce.

LOBSTER COCKTAIL

1 large can Lobster

1 large can grapefruit, or one large grapefruit.

1 cup catsup

1 cup strained tomatoes

1 teaspoon tobasco sauce

1 teaspoon Worcestershire sauce

Serves 15. —Mrs. Anna Whitehead.

COOKIES AND DOUGHNUTS 11

COOKIES AND DOUGHNUTS

OAT MEAL NUT COOKIES

1 c. flour V2 c. butter or substitute

1 c. sugar 1 c. milk

y2 tsp. salt 2 c. rolled oats

1 tsp. cinnamon 1 c. raisins

y2 tsp. cloves 1 c. nuts

1 ■■> tsp. soda 2 eggs

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.

GINGER COOKIES

1 c. molasses 2 tsp. soda

1 c. hot watter 2 tsp. ginger

1 c. sugar 2 tsp. cinnamon

% c. shortening

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

GINGER SNAPS

1 c. sugar 1 Tbsp. ginger

1 c. shortening 1 tsp. soda

1 c. molasses 1 tsp. cinnamon

2 eggs 1 Tbsp. vinegar Pinch of salt

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.

ENGLISH TEA CAKES

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

1 ■_> c. shortening V2 tsp. nutmeg

1 c. sugar 2 eggs

l/2 c. raisins or currants Pinch of salt

3 c. flour

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.

12 THE RELIEF SOCIETY COOK BOOK

RICH ROCK COOKIES

1 c. sugar % lb. walnuts

c. butter % lb. raisins

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

2 eg 1 tsp. soda.

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.

HONEY COOKIES

2 c. honey 1 level tsp. ginger

1 c. boiling water 1 c. lard

2 level tsp. soda Pinch of salt

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.

— Mrs. Lee Browning-.

HONEY COOKIES

r2 c. crisco • grated rind of lemon

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

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

2 eggs . y2 c. chopped walnuts

4 c. flour

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.

BRAN COOKIES

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

% c. shortening 2 eggs

1 c. milk or buttermilk ' i tsp. salt

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

y2 c. nuts 1 c. raisins

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

BUTTERSCOTCH COOKIES

4 c. brown sugar 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.

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

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.

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

Mason's BLUE LINK Stores |

GROCERIES — VEGETABLES

COURTESY QUALITY — CLEANLINESS \

Stores At !

REXBURG AND ST. ANTHONY I

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

qA family heritage

From generation to generation the advice to use

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

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

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

:. Crisco

1 tsp. ;

sour cream

cinnamon, cloves

— Emily Taylor

DEVIL FOOD CAKE

y2 c. milk

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

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

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

SPONGE CAKE

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

1 c. sugar V2 tsp. salt

V -2 c. flour 1 tsp. lemon juice

V2 c boiling water

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.

18 THE RELIEF SOCIETY COOK BOOK

APPLE SAUCE CAKE (Requiring 1 egg)

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

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

1 egg beaten light V2 tsp. Gloves

1 c. raisins 1 c. hot apple sauce

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

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

APPLE SAUCE CAKE (Egoless)

1 c. sugar 2 tsp. soda

V2 c. butter 2 c. flour

IV2 c. strained sweetened apple sauce

1 c. seedless raisins 1 c. walnuts

1 tbsp. hot water 14 c. cocoa if desired

Bake in a moderate oven. — Mrs. May Grover

SPONGE CAKE

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

*4 tsp. salt 5 egg whites

5 egg yolks 1 c. sifted sugar .

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.

SUNSHINE CAKE

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

1 c- flour 1 tsp. vanilla

Pinch of salt

Boil sugar and water until syrup threads, while boiling beat

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

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

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

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

—Mrs. D. O. Wilcox

SOUR CREAM CAKE

3 eggs V2 tsp. soda

2 c. flour iy2 tsp. baking powder

1 c. sugar flavoring

1 c. sour cream

Mix as ordinary cake adding soda to sour cream.

ANGEL FOOD CAKE

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

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

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.

FOOD FOR GODS

12 tbsp. cracker crumbs (not too fine)

2 tsp. baking powder y2 lb. dates

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

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 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.

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.

20 THE RELIEF SOCIETY COOK BOOK

POTATO CAKE

1 c. mashed potatoes 4 eggs

2-3 c. butter 2 sq. grated chocolate

2 c. sugar 1 tsp. cinnamon

'L. 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)

l2 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, 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.

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

W hat expert cake-makers

• • • •

"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!

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!