Favorite recipes of Alexandria Ward

‘Beat egg whites with salt until stiff. Add sugar and one egg yolk ata time. Add juice of lemon. Whip cream separately then fold first mixture into whipped cream. Line ice cube tray with waxed paper. Sprinkle with cracker crumbs. Pour mixture over crumbs and put crumbs on top. Chill until firm. Slice and serve. Vera Mangum LEMON FROZEN PUDDING 1 can condensed milk 1 1/4 cups sugar 3 egg yolks 3 lemons 3 egg whites Pinch of salt Chill milk in refrigerator thoroughly. Squeeze lemons and grate rind. Whip milk (have beater and bowl cold), whip yolks, whip whites, add sugar to whites and some to yolks. Add juice to milk. Fold in yolks and then gently fold in whites. Freeze at high. Vivian Olsen STEAMED CARROT PUDDING 2 cups grated raw carrots 1/4 teaspoon grated nutmeg 1 cup finely chopped suet Grated rind of 2 oranges 1 cup stale bread crumbs 2/3 cup flour 1 1/2 cups quartered seeded raisins 1 teaspoon baking powder 1/2 cup dried figs 1/2 teaspoon salt 1 cup walnuts 1 egg 3/4 cup sugar juice of 1 orange 1/8 teaspoon ground cloves 1/2 cup molasses 1/2 teaspoon ground cinnamon The carrots may either be grated or passed through the food chopper. Add them and suet, bread crumbs, fruits, nuts, spices, sugar and orange rind. Sift and add flour, baking powder and salt and moisten with beaten egg, orange juice and molasses. Mix thoroughly. Turn into well greased molds. Cover and steam 4 hours. Serve wi ard sauce or foamy sauce. . Frances Stonehocker - 94- LEMON CUSTARD CUP 1 cup sugar 2 tablespoons melted butter 4 tablespoons flour 5 tablespoons lemon juice 1/8 teaspoon salt 1 1/2 cups milk 3 well beaten egg yolks Grate rind of one lemon, add blended sugar, flour and salt, to butter and lemon juice and blend well, add to egg yolks and milk, stir well. Fold in stiffly beaten egg whites, pour into custard cups, place in pan of hot water. Bake at 350° for 45 minutes. Jean Carlisle FRUIT MARLOW 30 marshmallows 1 1/2 cups fresh or canned fruit 1 tablespoon lemon juice 1 1/2 cups cream 1 cup hot milk Melt the marshmallows in the hot milk. Add the fruit and lemon juice. Cool. When cool and slightly thickened, combine with the cream, which has been whipped. Pour into refrigerator trays and freeze, stir once or twice. Frances Stonehocker APPLE DUMPLINGS Sift together: 2 cups cake flour 2 teaspoons baking powder 1/2 teaspoon salt Work in lightly with finger tips: 2/3 cup shortening Make hole in flour and add: 1/3 cup milk Knead lightly into ball. Roll into rectangle about 1/4 inch thick and cut 6 pieces. Peel 6 - 8 apples and divide between 6 squares of dough. Sprinkle with mixture of: 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 3/4 cup brown sugar Dot each square with a tablespoon of butter and bring up corners of dough and pinch together. a Make a syrup of these ingredients and while hot pour over dumplings. 1/2 cup brown sugar 2 cups water 1/2 cup granulated sugar 1/2 cup butter Bake in 350° or 375° oven 1 hour or until apples are done. Elizabeth Savage - 25 - APPLE DUMPLINGS To make pastry: 2 1/4 cups sifted flour 3/4 teaspoon salt 3/4 cup shortening Ice water, about 7 or 8 tablespoons (just enough to make dough stay together). Sift flour and salt into mixing bowl. Add most of the shortening and cut it in with a pastry blender or 2 knives until mixture looks like “meal”, Then add remaining shortening and cut in pieces the size of giant peas. Sprinkle water lightly over mixture -- blending it in with a fork until dough can be just pressed together into a ball. (If desired, divide dough into two or three parts to make it easier to handle.) Roll out dough 1/8 inch thick on a lightly floured board. Cut in 7 inch squares. To make filling: 6 medium sized tart, juicy apples 1 1/2 teaspoons cinnamon 1/2 cup sugar 1 tablespoon butter