Favorite recipes of Alexandria Ward

Combine sugar, syrup, water, salt and cream of tartar. Cover and boil 5 minutes. Uncover, wipe sides of pan with damp cloth. Boil without stirring to firm ball stage. Remove from heat. Pour slowly, beating constantly over stiffly beaten egg whites. Continue beating until mixture holds its shape when dropped from spoon. Add vanilla and nuts. Drop by teaspoon on waxed paper or pour in buttered pan. Murle Green gen 30 - * APPLE CRISP | Slice 5 or 6 apples and place in shallow buttered baking dish. Pour 1/2 cup water over apples and sprinkle with 1/2 teaspoon cinnamon. Make crumbs of: 1 cup sugar 1 cup flour 1/2 cup butter Put over sliced apples and bake in moderate oven 30 or 40 minutes. Serve hot or warm with whipped cream on top. Mae A. Evans STEAMED APPLE PUDDING 1/2 cup cream 2 eggs 1/2 cup milk 2 teaspoons baking powder 1 cup sugar 1 teaspoon lemon extract Enough flour to make slightly stiff batter. Pour on top of layer of hot pre-cooked apples. Steam for 20 minutes. Serve with cream and sugar. (I use a small kettle inside larger kettle which is tightly covered.) | | Lona S. Hyde APPLE CRISPY CRUNCH 5 medium apples peeled, dice apples, place in baking dish. Mix the following to cover apples: 1 cup oatmeal 1 cup brown sugar Makes thick mixture. 1/4 lb. butter (melted) Pat into thin layer over apples. 1/4 cup flour Bake at 350° for 30 minutes. Mary D. Nelson CARMEL SAUCE Carmelize 1 cup sugar. When sugar is melted add about 1/2 cup hot water to dissolve the sugar. Add 3 cups milk or more if desired when mixture comes to a boil add about 3 or 4 tablespoons cornstarch dissolved in a little milk. Cook until mixture thickens. Add a pinch of salt and 1/2 teaspoon vanilla. (Canned milk and water may be used. Christella Naylor * - 31- ' HARVARD DATE PUDDING 3 tablespoons butter or shortening 1/2 teaspoon soda 1/2 cup molasses 1/4 teaspoon salt 1/2 cup milk | 1/4 teaspoon cloves 1 2/3 cups flour : 1/4 teaspoon all spice 1/2 lb. dates pitted - i 1/4 teaspoon nutmeg Melt butter or shortening, add molasses and milk to sifted flour, soda, salt and spices. Add cut up dates. Turn into a buttered mold and steam 2-1/2 hours. Serve with whipped cream or pudding sauce. Frances Stonehocker CARROT PUDDING 1 cup grated carrots 1 teaspoon soda 1 cup grated potatoes 1 teaspoon salt 1 cup sugar 1 teaspoon cinnamon 1 cup chopped suet (1/2 cup melted 1 teaspoon nutmeg shortening may be substituted) 1 cup flour 1 cup raisins Mix the carrots, potatoes, sugar and raisins, and suet into a mixing bowl. Sift together the dry ingredients, and add to first mixture. Steam for about 2 hours. Serve with favorite sauce. Christella Naylor STEAMED APPLE SAUCE PUDDING 3 cups flour 1 cup ground suet 2 cups dry bread crumbs 2 teaspoons cinnamon 1 teaspoon salt 1 teaspoon cloves 2 scant teaspoons soda 1 teaspoon nutmeg 2 cups brown sugar Mix together thoroughly the above. Then add: 3 cups unsweetened apple sauce 2 cups raisins or 1 lb. dates or any fruit used in fruit cakes (candied cherries, pineapple, citron, orange peel or lemon peel) Combine with first mixture and add 1 cup nuts. Put into greased molds and steam 4 hours. Will keep a long time if kept in refrigerator. Serve with favorite sauce. 32 - Vera Mangum LEMON CUP PUDDING Cream 1 tablespoon butter with 1 cup sugar. Add 2 egg yolks beaten well, rind of 1 lemon and juice. Add 1 cup milk with 2 tablespoons flour stirred in a little of the milk. Fold in stiffly beaten egg whites. Pour into casserole or individual baking dishes and bake in pan of hot water at 300° for about 40 minutes. Doris Brown CHOCOLATE MARSHMALLOW DESSERT