Favorite recipes of Alexandria Ward

_ Favorite Recipes O Alexandria Ward a pg y x * ¥ ~~ , an at ie j i" i 4 Soa e ; | % HE f r rid | : re My | ; ees we : SE. x , MEE Sh PV <i 5 D #. 7 : iy | f t h at ‘ "a Preface The recipe book was conceived as a means of interchange of recipes in the Alexandria Ward. The recipe book idea grew from our original intention of printing one-hundred copies to a ward fund raising project for our chapel. It is not a complete cook book but represents a fine variety of those recipes that have become family favorites over the years. Many recipes are old and have been handed from mother to daughter and from neighbor to neighbor. Many of these wonderful recipes have been made and donated to the three bake sales we have had this year. Frances Stonehocker, our work director started collecting recipes for the book in December 1951, but left for Germany before completion. Marjorie Madsen, Artel Crowther, Jane O’Bryant and Louie Rae Woodard first cut stenciles for the one hundred copies we proposed to do ourselves. These were discarded when we decided to print 1,500 copies. We wish to acknowledge the support and encouragement we received from our ward bishopric, Horace Crowther, Wendell Thorne, Harold Monsonand Milton Mangum. We were grateful for the help and generosity of our stake president J. Willard Marriott and his fine Hot Shoppe organization. And last, we appreciate the support of the ladies of the ward and the Relief Society Stake Board members who gave us their kitchen secrets. It gave us a delicious variety of good things to eat. It is our hope the users of this book will find new and interesting dishes to please and delight their families. This book is humbly dedicated to the chapel it will help tobuild. Sincerely, Mary D. Nelson, President Marjorie Madsen Ist. Assistant Jane O’Bryant, 2nd. Assistant Louie Rae Woodard, Secy. & Treasurer Alexandria Ward Relief Society ae ee et Se iS Be — - 2 = > oF -- ig 7 INDEX BREADS and ROLLS as ss wie es ste ws cs eee ec es cwcoee l= 7 ey IN Es pn ie win lake. «0,090. 0.050.900, 0.0 0s ee «6 7 AS COOKICS, 6 o wibie o cieie en op cece weer eeu Laie aaah oc ee l4- 20 DOBSEPtS: =. CANGY 6.0 .c.0 0s: 0:0, 60:0, en0 siatagte Wie this es «8 x od ~ OF Meats and Casserole Dishes. .......2..2.cc0-. eetraceies 3 se 35 - 47 POUR MOUIEGEGINGS Sects sc et et eee eee awe one Oe Ot MMOURILOS soins ain! pcb lenevnupiccieis «0 60 eoeceee ooeceo eee © 8 58 - 59 Household Hints........... 2") O02 @C..6 eeeeeeee#ee#5qeeeeee#ee . -60 ee a ee oe ee i an war a? its Cee Mga é ee et ee ee Me Fes 1 RAN, ee Pare ee ia oe nt ih a te WHOLE-WHEAT BREAD 1 cup milk 1 cake fresh yeast 3 tablespoons liquid honey 1 cup lukewarm water 2-1/2 teaspoons salt 5 cups whole-wheat flour 2 tablespoons shortening or salad oil Scald milk; add honey, salt and shortening or salad oil, stir until dissolved. Cook to lukewarm. Dissolve yeast in lukewarm water, add to first mixture. Gradually add flour, mixing to smooth stiff dough. Knead on lightly floured board until smooth and satiny. Shape into ball; place in greased bowl. Cover, let rise in warm place until double in bulk. Bake in moderately hot oven 375° F. for 1 hour. Remove from pans, cool in wire rack. Makes 2 1-lb. loaves. Alice Beckett BREAD (FOR FIVE LOAVES) 1 pint warm water 6 tablespoons dry milk About 2 sieves of flour or more Mix together, add 4 tablespoons shortening, 3 tablespoons sugar, 1-1/2 tablespoons salt. Scald milk, let cool. Put 2 yeast cakes in cup of luke warm water with 1 tablespoon sugar. Dissolve, let stand about 10 to 15 minutes until yeast is foamy on top. Add about 3 cups of water to the dry milk mixture, add to flour; add the yeast. Proceed as in any standard bread making method. Bake at 400° for 15 minutes then about 40 minutes at 375°. Vera Mangum