FoodNet

Cook book (Relief Society, Houston, 1963)

1963

Page 21 · 8 recipe records on this page

Presented as published in 1963. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
If you were tempted to use some embellishment on this fine cake, here is a most delish, tart, tingling topper--Lemon glaze buttermilk cake topping. --Dribble over cake while it is hot, right out of the oven — 1 can frozen lemonade concentrate, 1/2 cup sugar, 1 tsp. grated lemon rind, heat until sugar is dissolved and dribble over cake using 30 minutes time--A little at a time--Let stand--Then more until all is used up. 66 LEMON SOUFFLE Pat Sirrine Mix 2 Tbsp. butter and 11/2 cup sugar Add 1/3 cup flour, 1/4 tsp0 salt, 1/4 cup fresh lemon juice, 1 tsp, grated lemon peel. Stir beaten yolk of 3 eggs mixed with 11/4 cup milk✪ Lemon Souffle- — Fold in stiffly beaten egg whites--Pour in pyrex . baking dish — -Set in pan of water 45 minutes-- 375° * FRUIT CAKE Pat Sirrine 1/2 Co molasses 1/2 tsp, baking powder 1/4 tsp, cinnamon 1/2 lb, brown sugar 1/2 c, maraschino cherries (halved) 2 1/4 cup flour 1 cup coconut 1/4 tsp0 cloves 1/2 lb, butter 5 eggs, well beaten 1/4 lb, candied pineapple (sliced thin) 1/4 lb. candied mixed fruit 1/2 lb, orange peel— sliced thin 1 box (15 oz) raisins 1 lb, dates, chopped 1/4 lb. pecans (whole) 1/4 lb, whole blanched 1/2 c. maraschino cherry almonds juice 1/8 tsp. salt✪ Fruit Cake Lightly flour the fruit- -Sift flour with baking powder — Add spices and set aside--Cream butter and sugar--Add eggs--Add fruit and rest of ingred-- Add flour mixture and cherry juice gradually to other mixture — Bake in tube pan lined with buttered brown paper in 250° oven for 2 hrs . — Drop in tin foil for storing. 67 MINCEMEAT DROP COOKIES Mary Putch 1/4 lb. butter 1 qt. mincemeat 1 tsp. soda 1 cup. quartered nuts 3 eggs 1 1/2 c. sugar 4 c . sifted flour 1/2 tsp. baking powder✪ Mincemeat Drop Cookies Cream together shortening and sugar- -Add eggs- — Mix well- -Add mincemeat- -Sift together flour / soda, baking powder--Add to creamed mixture and mix well--Drop by spoonfuls on ungreased cookie sheet--Bake at 375° for 20 minutes--Frost with butter icing . CHINESE CHEWIES Jean Hinkle 1 cup sugar 2 eggs 1 cup flour 1 cup nuts 1 tsp. salt 1 cup dates 1 tsp„ vanilla Sift dry ingredients three times--Add well- beaten eggs and vanilla — Then add chopped dates and nuts--Spread in 9 x 9 cake pan and bake 350° for 35 minutes--Cut in squares while warm and roll in powdered sugar. 68 CANDY BAR COOKIES Pat Sirrine 3/4 cup butter 1 tsp a vanilla 1/4 tsp. salt 3/4 cup powch sugar 2 Tbsp. evap. milk 2 cups flour Cream butter, adding powdered sugar- -Add vanilla, milk and salt--Mix well-- Blend in flour and mix- -Roll out dough, 1/2 at a time--Cut into 3x11/2" rectangles or 2" squares--Place on cookie sheet and bake 12 minutes at 32 5°-- Very lightly brown- -Cool and spread filling on top-- Decorate with pecan halves if desired. Carmel Filling 1/2 lb. light candy carmels 1/4 cup evaporated milk 1/ 4 cup butter 1 cup sifted powdered sugar 1 cup chopped pecans Combine carmels and milk in double boiler until came Is are melted-- Remove and add butter and sugar--Mix well and frost cookies. SNOW BALLS Dee Paul Mix together thoroughly: 3/4 c. butter, 6 T, powd* sugar, 2 cup flour (nice to use cake flour), 2 tsp. vanilla, 1 cup ground walnuts or pecans . Roll in small balls and bake on greased cookie sheet, 300°, for 30 minutes- -While hot, roll in powdered sugar--Cool and roll again. 69 SAND TARTS Caroline Nicol 1/2 lb0 oleo (creamed) 2 lg. Tbsp, sugar ✪ Chinese Chewies