Cook book (Relief Society, Houston, 1963)

It will be very thick. This makes two pyrex loaf pans or one 9 x 12 pan. Pour into greased pans— Cut in squares before it hardens— Leave it in refrig¬ erator for a day or overnight— Then it will be hard enough to wrap each piece in waxed paper, if desired. BUTTERSCOTCH SAUCE Ardella Davey 4 Tbsp. butter 2/3 cup white corn syrup 1 1/4 cup brown sugar 3/4 cup evap. milk Melt butter in saucepan--Add sugar and corn syrup and boil to 230 degrees F. or until it forms a very soft ball when tried in cold water- -Add the milk and serve warm on ice cream-- Serves six. FOAMY SAUCE I Virginia Nicholson 1/2 cup butter 1 tsp. vanilla 1 cup powdered sugar 1 egg white or 2 egg yolks (beaten) Beat egg whites until stiff, add sugar gradually, and continue beating — Add milk and vanilla--For steamed puddings . RASPBERRY SAUCE Virginia Nicholson Melt together 3/4 c, raspberry juice (from a can or fresh) and 3/4 cup currant jelly--Blend 1 Tbsp. cornstarch with 1/4 cup cold fruit juice and when the hot juice reaches a boil, blend in the cornstarch and cook over a low flame, stirring constantly, until the sauce becomes clear and thickens — Cool and pass with plum pudding. SSERTS an ' </ * • : > ■ < • : ", . . y\ «#ip’ •v ■ ' . • "'S' ■ ; • y,;j' . > ’ ■ ; ‘f ■ v. /• . ■ : ’v ’ •! • ■ ,<■' ■ ‘ ' ■" . '■ " ■ • , V * 1 - •< '■! f ■ ‘ / «"■ :.'“v • , .. ■ ■ ■ - y '>vr . SECTION IV . © © DESSERTS AND PUDDING ) Crown Jewel Dessert Pineapple Dessert Lemon Dessert Forgotten Dessert $100 Dessert Baked Devils Float Chocolate Icebox Dessert Lemon Jello Ice Box Pudding Carrot Pudding Apricot Rice Pudding Cherry Pudding Date Pudding Banana Pudding Snowballs Blueberry Supreme Molded Christmas Pudding Cheese Cake Delight Cheese Cake Drop Doughnuts Mashed Potato Doughnuts ' ■ . n ; T; j J CROWN JEWEL DESSERT 1 pkg0 (3 oz) each Lime, Orange, and Cherry Jello 3 cups boiling water % 11/2 cups cold water 1 cup pineapple juice 1 pkg0 (3 ozo) Lemon Jello Gelatin 1/2 cup cold water 18 whole ladyfingers, separated 2 envelopes (4 oz pkg,) Dream Whip 1 cup cold mild 1 tsp, vanilla 1/ 4 cup sugar Prepare Lime, Orange, and Cherry Jello separately, using 1 cup boiling water and 1/2 cup cold water for each , Pour into separate 8x8 inch pans. Chill until firm. Cut in 1/2 inch cubes. Heat pineapple juice to boiling point; remove from heat. Add sugar and Lemon Jello; stir until dissolved. Add remaining 1/2 cup cold water. Chill until syrupy. Lime bottom and sides of a 9 -inch spring-form pan with ladyfingers. Set aside. Prepare Dream Whip with milk and vanilla as package directs; fold in syrupy Lemon Jello, Then fold in Jello cubes. Pour into spring-form pan. Chill 5 to 8 hours or overnight. Remove sides of pan to serve. Makes 16 servings. BAKED DEVILS FLOAT Barbara Harris 1 cup flour 3/ 4 cup sugar 11/2 Tbspo cocoa 2 Tbsp. melted butter 1 tsp. vanilla Sauce: 1/2 Co white sugar 1/2 Co brown sugar 1/2 c» pecans 1/ 4 tsp9 salt 2 tspo baking powder 1/2 Co milk 5 Tbspa cocoa 1 Co hot water Sift flour, salt, sugar, baking powder, and cocoa together- -Mix milk, butter, vanilla and nutmeats. Combine with dry ingredients--Pour into well greased 8x8 baking dish and cover with sauce . Bake in moderate oven, 350° F about 40 minutes o Serve upside down with