Favorite recipes of Alexandria Ward

First - Combine: Second - Cream: 15 marshmallows 1/4 cup butter 1/2 cup Hersheys Chocolate 1 cup powdered sugar syrup (5¢ size) Beat into this 3 egg 1 cup chopped nuts yolks one at a time Combine the two mixtures. Add 3 well-beaten egg whites and 1 tea- spoon vanilla. Roll 12-15 graham crackers fine. Put layer of crac- kers on shallow pan, then pudding and then crackers on top. Serve with whipped cream after letting stand 18 - 24 hours. Doris Brown MARMALADE 1 orange (navel) cut in sixths | 1 lemon, cut in fourths 1 grapefruit, cut in eighths Slice very thin. Measure and combine with 2-1/2 times as much water (cold). Boil 20 minutes. Put aside. Next day boil 20 minutes. Third day, measure and use as much sugar as cupfuls of fruit - less one. Put fruit in kettle and when it boils, add sugar cupful by cupful. Add a very small pinch of salt. Boil until it jellies which will be a- bout two hours. See that globules drop from spoon -- when they do, marmalade is done. Pour into jelly glasses and seal with paraffin wax. Janet Layton CRANBERRY PUNCH 1 quart cranberries 4 cups water Boil separately 2 cups sugar in 3 cups water for 5 minutes. Add cran- berries and chill. Add 1 cup orange juice, 1 1/2 tablespoons lemon juice. Before serving add bottle of ginger ale. o 33- Boil together until cranberries are soft. Jean Carlisle Ate. * DESSERTS NON-ALCOHOLIC PUNCH 5 cups sweet cider 1 teaspoon grated lemon rind 4 cups grape juice 1 teaspoon grated orange rind 1/2 cup lemon juice Place the cider in the saucepan, add 4 two inch sticks of cinnamon and 24 cloves or one teaspoon of allspice, bring to a boil and simmer about 5 minutes. Remove from the heat, let stand half-hour and strain. Add remaining cider, grape juice, lemon juice and the grated rinds. Pour into quart jars or pitchers and chill. To serve pour equal parts of this mixture and ginger ale over a chunk of ice in the punch bowl. Keep filling it up as it is served instead of pouring it all over the ice at once, which weakens the later servings. Daphne Roderick A DISH FOR BLISS The following recipe can easily guide two people to the dish of marital bliss. First, take two spirits, place in a friendly situation and let stand. After a sufficient time, mix with understanding, kind- ness, and devotion, and marinate. Form this substance into or, place in a small house, and cover with an everpresent topping of love. Four or five portions of forgiveness and trust will sweeten the dish and make for a firmer foundation. Sift a little joy and zeal and let stand for a year or so. Then blend in one or more new Spirits. The latter is guaranteed to produce a cohesive material. If the substance seems a little weak, pluck out the seeds of jealousy, hate, and mistrust; replace with two cups of courage and hope, then a few well shed tears and place the whole matter in Mother Natures melting pot. This dish will grow in strength; whether the oven of life be too hot or too cold, you are sure to have the desired texture if you follow di- rections carefully. The dish is never really done, but its delicious- ness increases with age and wisdom. If a mistake is made anywhere along the line, the dish is not to be cast aside; for the addition of two or three portions of learning, steadfastness, and strength are ingre- dients which will bind all together. I can not completely guarantee this recipe, for it takes a lot of willpower and love on the part of the makers. There are many prob- lems to overcome; but if great care is taken to blend in each new element, the result will be a dish of complete marital bliss. Virginia Bird ~ S468 MEATS AND CASSEROLE DISHES FORTY-NINER SPARERIBS 2 strips of spareribs (4-5 lbs.) 1 cup dried prunes, soaked Salt and pepper 1/2 cup raisins 2/3 cup brown sugar 1 cup canned apricots 1 cup pineapple juice