IGLEHEART BROTHERS, INC

Established 1856

EVANSVILLE, INDIANA

CHOCOLATE FUDGE CAKE (2 eggs)

i >. i» n l )ake Rout 1 ici-; oona baking ■ii soda ' j teas| > >. >n s ill

i othei shortening

1 . Up sue,at

2 egg yolks, well beaten

i squares baker's Unsweetened

Chocolate, melted 1 ' i i ups milk

1 teaspoon vanilla

2 egg whites, stiffly beaten

Sift (lour once, measure, add baking powder, soda, and salt, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add egg yolks and chocolate, then flour*, alternately with milk, a small amount at a time. Beat after each addition until smooth. Add vanilla. Fold in egg whites. Bake in two greased 9-inch layer pans in moderate oven (350° F.) 30 minutes. Put Layefl *gether and cover top and sides of cake with fudge frosting. Doubte'4Tc*upe to make three 10-inch layers.

Plenty more where this recipe came from!

Send for this bargain cake set

which includes a copy of our recipe book "Cake Secrets"

1GLEHEART BROTHERS, Inc. EvANSVn.1 1 , Indiana

An..: hed is $1.00 ($1.25 at Denver and West, $1.50 in Canada) for which please send to address below, one full set Swans Down Cake Making Utensils — with which I am to re< eive, free of < harge, the booklet "Cake Secrets," and sample package of Swans Down. It not entirely satisfied with .set I may return it, carrying charges prepaid, and my money will promptly be refunded.

(Write plainly)

Si km i Address

No orders accepted for shipment outside U. S. or Canada 5792 Printed in U. S. A.

DELICIOUS FRUIT CAKE

% lb. butter 2 c. sugar

34 c molasses or brown sugar 8 eggs

4 tsp. Baking Powder 2 tsp. each of cinnamon and mace

1 tsp. each of nutmeg, cloves, vanilla or lemon

2 lb. raisins 2 lb. currants

1 lb. walnuts or pecans 1 lb. ground citron & lemon peel

V2 glass jelly 1 c. coffee

1 c. sour milk or water 1 tsp. soda

1 c. candied cherries 6 c. flour.

Dust fruit with part of the flour. Pour hot coffee over citron and lemon peel and mix as ordinary cake. Bake in slow oven 2 hours. Makes three large loaves. — Mrs. C. A. Cottle

LIGHT FRUIT CAKE

Blend V2 lb. butter with 1 c. brown sugar and 1 c. white sugar.

1 c. molasses 1 c. sour milk

4 c. flour sifted l/2 c. walnuts chopped

2 well beaten eggs 2 level tsp. soda 1 tsp. each of cinnamon, nutmeg and allspice

1 lb. raisins (cooked slowly until tender, very little water remain- ing, let cool before adding without chopping.

— Mrs. Cyral A. Watson.

PORK CAKE

(Fruit Cake Egg less)

1 lb. fresh fat pork ground, scald with 1V2 c. boiling water

1 lb. raisins

1 lb. currants

V4 lb. citron, l/4 lb. lemon peel

1 c. sugar

1 c. molasses

1 tsp. each of cinnamon, cloves, allspice and nutmeg

1 tsp. soda

Flour to make medium stiff dough.

— Mrs. May Grover

JELLY ROLL

3/4 c. sugar 3 eggs

4 tbsp. water 2 tsp. baking powder

1 c. flour

— Mrs. I. N. Corey.

22 THE RELIEF SOCIETY COOK BOOK

ENGLISH FRUIT CAKE

1 lb. butter 6 tbsp. sweet milk

1 lb. light brown sugar 3 lbs. currants

9 eggs 2 l°s- raisins

1 lb. flour Vi lb- nuts

2 tsp. mace V2 lb. ground citron

2 tsp. cinnamon 1 tsp. soda

Cream butter, add sugar gradually and beat thoroughly. Separate eggs and beat, add to first mixture. Then add milk and fruit, first mixed with a little flour. Flour mixed and sifted wit> mace, cinnamon and soda. Put in 1 big pan or 4 loaf pans, and bake 2 or 3 hours in a very slow oven, about (250 to 300)

— Mrs. A. E. Taylor

PINEAPPLE UPSIDE DOWN CAKE

In a heavy frying pan, slowly melt a piece of butter the size of an egg, stir into this a generous 1 c. brown sugar, and pat well to cover the bottom of the pan. Cut 4 slices of pineapple into small pieces and arrange over sugar. Sprinkle a few walnuts over this, set aside and mix the following:

3 eggs 1 c. sugar

1 c. pastry flour 6 tbsp. pineapple juice

Beat the eggs separately. To the Whites add one half the sugar and beat again. To the yolks add the other half of the sugar and beat vigorously, then add the pineapple juice and beat again. Combine the two mixtures and fold in the flour. Pour this batter over the mixture in the pan and bake in a slow oven from forty-five minutes to one hour. If baked too fast th? brown sugar gets hard. Serve with whipped cream. Will make eight generous servings. — Mrs. Bessy Bcal

CHERRY CAKE

V2 c. shortening 1 j L» c. sugar

1 c. stoned and cut cherries, either black or white

1 c. chopped nuts 3 c. flour

3 tbsp. sourcream 3 eggs

1 tsp. soda 1 tsp. cinnamon

V2 tsp. each of nutmeg and cloves ^tsp. salt

Flavor with vanilla

Cream the shortening and sugar, add the cream and eggs. Then the cherries. Next add the flour with which the spices, soda and salt has been sifted. Add the nuts last. — Lucy H. Ostler.

GOLD LOAF CAKE

Yolks of 8 eggs llU c. sugar

2-3 c. water 2-3 c. butter

2V2 c. sifted pastry flour 3 level tsp. Royal B. P.

1 tsp. vanilla

Sift the flour once, then measure, add the baking powder and sift three times. Sift the sugar, then measure. Cream the butter and sugar thoroughly. Beat the egg yolks with a dover egg beater until thick and lemon colored. Add these to the butter and sugar and stir thoroughly. Add the water and flour alternately then flavor and stir very hard. Put in a slow oven until raised to the top of the pan and then increase the heat and brown. Bake from 40 to 60 minutes in a loaf pan. A fine cake to bake when making angel food cake. — Mrs. C. L. Miller.

RASPBERRY SHORT CAKE

2 c. sifted pastry flour SAUCE l/2 tsp. salt y2 c. butter 2 level tsp. baking powder 1 c. sugar

y2 c. butter 1 c. raspberry pulp

Yolk of 1 egg White of 1 egg

y2 c. milk, or more as needed 1 c. raspberries '4 c. sugar

Sif* together, three times, the flour, salt and B. P. Work in the butter. Beat the egg yolk, add the milk and stir to a dough, using more milk if needed. Divide into 2 parts, knead the larger part slightly and roll to fit a pan. Spread the berries over it and sugar. Knead the second part and set over the berries. Bake about half an hour. Serve with hot sauce.

SAUCE — Cream the butter, add the sugai. Then gradually the marked sifted berry pulp. Add the whites of egg last, beaten dry. This makes a light fluffy sauce. — Mrs. Lorenzo Jensen.

1 c. sugar y2 c. flour

lA c. melted butter j ■_> c. chopped nuts

2 eggs 1 tsp. vanilla 2 squares melted chocolate

Beat eggs, add sugar, melted chocolate, butter etc. Bake in square tin, buttered and floured, for twenty minutes.

— Mrs. Nathan Levina.

24 THE RELIEF SOCIETY COOK BOOK

CHOCOLATE NOUGAT CAKE

l2 c. shortening 2-3 c. raisins

1 c. sugar 1 j -2 c. flour

2 eggs 2-3 c. walnuts

2 sq. chocolate 1 tsp. vanilla 1 c. buttermilk 1 tsp. soda

1 tsp. Royal B. P.

Cream shortening, and sugar. Add well beaten egg yolks and melted chocolate. Alternate sifted dry ingredients and milk, raisins and nuts, chopped fine. Add vanilla and fold in stiffly beaten egg whites. Bake in loaf tin. — Mary P. Cannon.

ICE BOX CAKE

3 eggs IV2 dozen lady fingers

4 rounding tbsp. sugar 1 tsp. vanilla

4 tbsp. water V2 cake sweet chocolate

Boil sugar and water 5 minutes. Add the chocolate which has been melted over hot water. Add unbeaten egg yolks and beat 10 minutes. Add vanilla, a pinch of salt and fold in the stiffly beaten egg whites. Line a loaf pan with oil paper. Cover the bottom of the pan with split lady fingers, putting the flat side down. Pour V2 of the filling over these and then place another layer of lady fingers, then other half of the filling. Let stand in ice box at least 12 hours. Cut in two inch slices and serve with whipped cream. — Mrs. Frank Kelley.

JELLY ROLL

4 eggs 5 tbsp. sugar

9 tbsp. flour 1 tsp. baking powder

V2 tsp. vanilla

Bake in hot oven about ten minutes. Turn on damp cloth, cut off side edges, cover with jelly and roll in cloth for ten minutes. Remove cloth and roll in pulverized sugar.

— Mrs. James R. Wrip:n\

IT CAN BE DONE BETTER ELECTRICALLY t

With an Electric Range you can always obtain exactly | the right heat and keep it under perfect control.

From our complete stock of ranges you will find tlio I

exact model suited to your requirements. !

COOK ELECTRICALLY ?

j UIAH POWERS LIGHT COl j

2 efficient Tuhlic Service

ICINGS 25

PEANUT BUTTER ICING

Mix two cups of powdered sugar with one tbsp. of butter, 1 tbsp. peanut butter and enough rich milk to make a smooth icing.

CRACKED CAKE ICING

Icing for cake may be prevented from cracking when cut, by adding 1 tbsp. of sweet cream to each unbeaten egg. Stir together, then add sugar until as stiff as can be served.

— Mrs. F. L. Erdman.

SEVEN MINUTE ICING

2 egg whites Vi tsp. cream of tartar

iy2 c. sugar 1 tsp. vanilla

5 tbsp. cold water

Put egg whites in top of double boiler, add sugar, water and cream of tartar. Beat with egg beater, until thoroughly mixed. Place in rapidly boiling water and beat until icing will stand up in peaks. Add vanilla and beat until it will spread. Chocolate, nuts, raisins and cocoanut may be added.

ORANGE ICING

2 c. pulverized sugar

Grated rind of one orange

Enough orange juice to wet sugar so it will spread.

MARSHMALLOW FILLING

2 c. sugar, 5 tbsp. boiling water, 1 egg white, 10 marshmallows Cook sugar and water until it threads. Pour over the beaten egg whites and add marshmallows.

CARMEL ICING

1 c. white sugar V2 c. thin cream or milk

1 c. brown sugar > -2 tbsp. butter

Mix all except the butter together and boil it until if forms a soft ball in cold water. Take from the fire and add the butter. Let cool and beat.

LEMON FILLING

1 c. sugar

Juice of 2 lemons Butter size of walnut Cook in a double boiler.

26 THE RELIEF SOCIETY COOK BOOK

FREMONT COUNTY BANK

"The Bank of Proven Personal Service"

Sugar City, Idaho