Our favorite recipes (Stake Relief Society, 1954)

Mix into soft paste. Spread heavy over top and sides of bread strips. Place under broiler few seconds. Serve hot. Eva Driggs ROLLS 2 cups milk (scald) 6 tb. sugar 2 yeast cakes (crumbed into 3 eggs 5 cup water & lb. butter 2 tba. salt 6 to 8 cups flour Mix salt, sugar and milk in large bowl. Add yeast cake mixture. Add eggs, melted butter and mix well. Stir in flour. Let rise twice until double in bulk then form into rolls. Joy Monson 37 GARLIC BUTTERED FRENCH BREAD s c. butter or mrgarine tsp. salt 1 peeled clove garlic 6 ¢. grated Parmesan cheese 1 long loaf French bread Paprika Allow butter to stand at room temerature until soft, add garlic and msh slightly with fork. Let stand 30 minutes at room temperature. Remove garlic. Slash a long slender loaf of French bread diagonally into thick slices being careful not to sever completely. Spread garlic butter between slices and over top of loaf. Sprinkle loaf with salt, then grated cheese. Dash with paprika and bake in 375° oven 15 minutes. Serve whole. Allen Harding BANANA NUT BREAD 1 cup and 2 tbsp. sugar 1 tsp. soda 5 ¢. shortening 2c. sifted flour 2 egg yolks 1 tsp. vanilla lc. banana pulp 2 egg whites s c. sour cream 1c. nuts Cream, sugar and shortening. Add egg yolks and mix. Add banana pulp and sour cream. Sift flour, and soda together and cover nuts with a little of the flour mixture. Add flour and nuts. Beat egg whites until stiff and fold in batter. Bake 45 minutes to l hour. At 350° Dean Christensen WHOLE WHEAT BREAD Add- 1c. evaporated milk) 1 tbsp. salt lc. water ( Scald - cool 3 tbsp. honey 1c. plain milk ) 2 tbsp. bacon fat Add- 2 yeast cakes 2 eggs 100% whole wheat flour (enough to mke desired con- sisteney) Raise until doubled in bulk. Put in pans. Let raise 15 minutes. Bake 1 hour and 20 minutes. 3509 + 4& loaves. Mary White Jensen 38 DATE BREAD lc. dates, cut lc. boiling water 3/4 to lc. sugar, part 1 egg, beaten brown if desired Sc. nuts, cut i tsp. salt 2c. flour 1 tsp. soda l tsp. baking powder 1 tbs. melted butter 1 tep. vanilla Cut dates in mixing bowl, add sugar, soda, salt; butter, and pour boiling water over mixture. Stir and let cool. Add beaten egg and the rest of the ingredients. Bake 1 hr. tol hr. and 10 min. in moderate oven, 350°. Olga Snell APRICOT AND BRAZIL NUT BREAD s c. dried apricots ¢ tsp. soda, 1 egg 3/4 tep. salt lc. sugar Cc. orange juice 2 tbs. melted butter i C. water 2c. flour lc. Brazil nuts, blanched 3 tsp. baking powder and chopped 1. Wash apricots, drain well and cut fine. 2. Beat egg until light, add sugar and beat well, add butter, 3. Add alternately sifted dry ingredients with orange juice and water. Add apricots and nuts and mix well. 4. Pour batter into well greased loaf pan and bake. Temp: 350° Tim: teks 13 hours. All measurements level. Allow to stand at least 12 hours before slicing. Olga Snell 39 oh a ws Ww Lot Sy. FRUIT SALAD DRESSING (II) Juice 2 oranges 1 tbs. butter Juice 2 lemons 1 cup sugar Juice from 1 can pineapple (1 cup) Beat two eggs, and 1 heaping tbs. cornstarch. Pour this over juice very slowly and stir constantly. Cool and add whipped crean. Boil together first 5 ingredients. June Stewart LORENZO DRESSING l pt. French Dressing plus 1 tbs. mayonnaise, mix we]l. When ready to serve, add: 1 pt. chopped watercress and l pt. chili sauce. Konda Atkisson SALAD DRESSING cup salad oil 1 tsp. garlic salt cup vinegar 2 tbs. ground sage 1 tbs. sugar Combine in jar, shake well before serving. Ruth Righy TOMATO SALAD 1 pkg. lemon jello ) 1 cup tomato juice ) Thicken and then add: 1 cup boiling water) : 2 tbs. chopped onion 2 tbs. chopped pimento 3 tbs. chopped green pepper + cup chopped celery 3 tbs. lemon juice Salt to taste -- Mold and serve. Aleen Harding 42 SALAD DRESSING