Cook book (Relief Society, Houston, 1963)

Combine sugar, butter, milk, and marshmallow creme in large saucepan-- Cook to boiling over moderate heat-- Stirring constantly — Watch carefully as this mixture scorches easily — Boil for 4-5 minutes after mixture begins to boil stirring constantly-- Remove from heat — Add chocolate bits and nuts and stir until chocolate is melted — Beat until fudge begins to hold its shape--Turn into buttered 9-inch square pan. NO-COOK FROSTING Connie Berrett 2/3 cup powdered sugar 2/3 cup white corn syrup 2 egg whites 1 tsp. vanilla Mix in bowl and beat with mixer until stands in peaks* (Frosts three-layer cake*) POPCORN BALLS Pat Sirrine This recipe is for two cups of unpopped corn* cup corn syrup cups sugar cups boiling water tsp. cream of tartar Tbsp. vinegar Tbsp. melted butter tsp. vanilla tsp. salt soda Combine syrup, sugar, water, and vinegar* Heat to boiling--Add cream of tartar. Boil to soft crack stage--Add butter, vanilla and soda. ICE CREAM Betty Walker In large bowl: 1 can Eagle Brand 1 cup sugar 3 egg yolks extra plain milk or 2 cans carnation water and vanilla Beat in separate bowl egg whites--fold into first mixture — Beat 1/2 cup whipping cream — Fold in. ICE CREAM Pat Sirrine For 4-6 quart freezer: 2 pkg. jello vanilla pudding mix Instead of whole milk, use 2-3 cans condensed milk and w. milk if mixture gets too thick. Beat 4-6 whole eggs and stir into mixture when it begins to thicken slightly--Add 2 cups sugar — Add vanilla and cool--Pour in freezer can — Add enough whole cold milk and as much cream as you can afford until the can is a little more than 3/4 full-- Freeze as usual. For peach, strawberry, raspberry, maple nut, etc. , freeze ice cream until it starts to thicken — Open £ up freezer and add fruit and 1 tsp. lemon flavoring. For nut, add maple or pecan flavoring and chopped nuts--Put top back on and freeze until hard. OOnion Soup Mixes Well Take a PACKAGE of onion soup mix (dehydrated) . . . It's the easiest, but also one of the most piquant ways imaginableble to flavor meat. Try a meat loaf this way — two of them, in fact ... a “company” loaf, and a “lazy housewife” kind. Roast a pot roast with the mix. Treat the family to a savory dinner of Pork Chops . . . Apple ’it’ Onion Capped Pork Chops 4 loin pork chops, trimmed (about 1 y2 pounds) 2 medium apples y2 cup chopped celery I y2 cups fresh bread crumbs y2 cup canned jellied cranberry sauce % teaspoon poultry seasoning y2 teaspoon salt 1 (1% ounces) envelope onion soup mix iy2 tablespoons flour 2 cups water In skillet brown pork chops on both sides. Then place side by side in baking dish. Core apples, cut slices off ends and discard, then slice each apple into 2 rings; top each chop with apple ring. Preheat oven to 400 F. To drippings in skillet add cel¬ ery and saute until tender. Stir in bread crumbs, half of cran¬ berry sauce, poultry seasoning and salt ; blend well. Place % of mixture on each apple ring. Combine onion soup mix with flour, then stir in remaining cranberry sauce and water until smooth. Pour over pork chops. Bake about 1 hour, or until meat is tender, basting occasionally with onion gravy. Makes 4 serv¬ ings. Meat Loaf