FoodNet

Cook book (Relief Society, Houston, 1963)

1963

Page 6 · 7 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.
2 cups water 4-7 oz. bottles 7-Up 2 cups pineapple juice✪ Calypso Punch. Simmer cinnamon sticks and sugar in water 10 minutes--Cool and discard cinnamon sticks--Combine fruit juices with cin¬ namon syrup in large punch bowl-- SLOWLY pour in 7-Up--Yields 18-24 cups (punch cups) --Garnish bowl with lemon and orange slices if desired. ORANGE PUNCH Elizabeth Starr 12 oranges 6 cups boiling water 6 cups sugar 2 ozc citric acid✪ Orange Punch (get at drug store) Wash oranges and squeeze and get juice-- Grind peelings of six oranges--Put acid in a crock (not aluminum) or large enamel pan--Add 6 cups boiling water then sugar and orange peelings (ground) then the juice--Gover container and let stand overnight. Next day strain and put juice in jars in ice box to b e used when needed. Will keep long time. Use one quart of base to 2 qts . of water, add small bottle of cherries and 1 qt„ of pineapple sherbert or orange- -This recipe serves 100 punch cups full. CRANBERRY PUNCH Pat Sirrine 6 cans Ocean Spray Cranberry sauce 3 1/2 cup, sugar 3 1/2 cup lemon juice 3 1/2 cup orange juice 1 small bottle almond extract✪ Cranberry Punch With electric mixer, blend above ingredients until smooth--When ready to serve, add 15 cups cold water, 3 qts. gingerale. Makes 7 5 cups. • ■ I! f ' - . - ' i • i p. ■ f - : V ' SECTION III 0 o & CANDY Butterscotch Filling Never-Fail Frosting No- Cook Prosting White Fudge Marshmallow Fudge Glady’s Patience Marshmallow Fudge Butter Mints Divinity Peanut Brittle Rich Pralines Mexican Pralines Nougat Popcorn Balls Ice Cream Chocolate Fudge Fudge Covered Dates Maple Fudge Chop Suey Brittle Divinity Fudge Mints Austerity Fudge 7- Minute Fudge Carmels SAUCES Yams and Apple Sauce Chocolate Fudge Sauce Butterscotch Sauce Foamy Sauce I Raspberry Sauce Barbecue Sauce- Texas Style Barbecue Sauce for Pork Roast Spaghetti Sauce BUTTERSCOTCH FILLING Armorel V. Wells 1 cup brown sugar 2 Tbsp. butter 2 1/2 Tbsp. flour 1 tsp. vanilla 1/2 cup milk 1/2 cup chopped nuts 2 egg yolks slightly beaten✪ Butterscotch Filling Mix sugar and flour in sauce pan-- slowly add milk — add egg yolks--stir well--cook over medium heat until mixture thickens stirring constantly--Boil one minute and remove from heat and add butter and vanilla — Cool--Spread on top of cake to within 1/2 inch of edge--Sprinkle with nuts--Cool . NEVER FAIL FROSTING Irene Nettles 1 cup sugar 2 unbeaten egg whites 1/4 tsp. salt 3 Tbsp. water 1/2 tsp. cream tartar 1 tsp. vanilla✪ Never Fail Frosting Mix all ingredients except vanilla in top of double boiler. Beat for three minutes with mixer or until frosting is fluffy and will hold its shape. Remove from heat--Add vanilla and spread on cake . Variations: Carmel Use one cup brown sugar instead of one cup white sugar. Cherry Use 3 Tbsp. cherry juice instead of water. Add chopped cherries before spreading. Orange Use 3 Tbsp. orange juice instead of water. Add 2 tsp. grated orange rind 23 WHITE FUDGE Mrs . A1 Ellis 3 1/2 lb, glucose syrup 10 lb. sugar 1 pt. water Cook together and set aside e Add 5 qt. marshmallow fluff. Beat until stiff before pouring into butter tray. Add all the candied cherries, fruits, or nuts desired just before pouring . (For a large group) . MARSHMALLOW FUDGE Mrs . A1 Ellis 2 1/2 cup. sugar 1/4# cup butter 3/4 cup evaporated milk 3/4 cup marshmallow creme 11/2 cup semisweet chocolate bits 1/2 cup chopped walnuts✪ Marshmallow Fudge.