Our favorite recipes (Stake Relief Society, 1954)

son ee mn foray 2h thy ah a oe yp eae ej re TaprrerEnaa ‘ Daas Si sccink’ ae es DS ea i Lea, r 60 BBA fem wet weed 7 ICE BOX PUDDING lc, sugar lc, nuts 4c, butter Vanilla wafers 1 small can crushed pineapple Whipped cream Cream sugar and butter, Add crushed pineapple and nuts, line a pan with vanilla wafers and cover with mixture; then another layer of wafers, etc, let stand over night and serve with whipped cream, (Mixture should be quite juicy and thin so batter will mix in well.) Serves 8, Notes: Warm butter, don't melt, so it will cream just about like thick cream, Don't keep too cold or butter will get too hard, I roll my wafers with a rolling pin instead of using them whole, Ada Miller CREAM PUFFS 1 sq. butter h eggs 1c. boiling water lec. unsifted flour Put butter in boiling water to melt, Add flour all at once mix well, Take off stove and cool a little, Put' in beater bowl and add eggs one at a time, beating well after each, Bake in oven 25° for 15 minutes, Reduce heat 325° for 15 minutes. Serve with ice cream and carmel sauce, June Stewart CARMEL TOPPING 1c, cream 1 sq. butter 1 pkg. brown sugar Cook in double boiler, | June Stewart FRUIT PUDDING Open a bottle or can of plums, Pour them into bottom of a greased casserole. Top the plums with cake dough, leaving enough room at top of casserole for cake dough to rise, Bake in moderate oven 350° until cake is done -- about 15 minutes, Serve hot. (Use a quick 1 egg cake, ) 7 Konda Atkisson 48 OZARK PUDDING 2 cup sifted flour ) 2 tsp. baking powder) Sift and combine, 4 tsp, salt ) 2 beaten eggs 1 cup solidly packed dark brown sugar ' Blend this until smooth, Add to flour mixture and add: 4+ cup chopped nuts 1 cup chopped and peeled apples Pour into large greased pie tin and bake 35 minutes in 350° oven, Serve with whipved cream or ice cream, Dixie Snow PECAN CAKE PUDDING 4 cup shortening 14 tsp. baking powder 4 cup sugar 4 tsp. salt 2 eggs, beaten separately 1/3 cup evaporated milk 1 tsp. vanilla 1/3 cup chopped pecans 1 cup sifted all-purpose flour Cream shortening and sugar, Add beaten egg yolks and vanilla, then fold in the beaten egg whites, Add the sifted flour, baking powder and salt, alternately with the evaporated milk, stir in pecans, Turn batter into a greased casserole (14 qts.). Sauce 1% cups brown sugar 1 cup evaporated milk 3 tbs, flour + cup grapefruit juice Blend brown sugar with the remaining flour and milk in a smaller bowl, Stir in the grapefruit juice. Mix well, Pour the mixture over batter in casserole. Bake in moderate oven until batter rises to top and becomes a cake, The butterscotch will settle to bottom. Serve warm with cream whipped, me FRUIT BAVARIAN 2 tbs. gelatin = cup sugar 2 tbs. cold water i; tep. salt 1 No. 23 can fruit cocktail 3 egg whites 2 tbs. lemon juice a cup sugar 3 egg yolks 1 cup heavy cream Soften gelatin in cold water. Drain fruit cocktail; reserve fruit. Combine juice, lemon juice, egg yolks, sugar and salt in top of double boiler. Cook over hot water, stirring constantly until thickened. Add soft- ened gelatin; stir until gelatin is dissolved. Remove from heat, cool until mixture begins to thicken. Beat egg whites until stiff, but not dry. Gradually beat in i cup sugar. Fold into gelatin mixture. Whip and fold in cream and fruit cocktail, reserving 1/3 cup of the fruit for garnish. Pour into one large or 8 individual molds. Makes 8 servings. Maurine Myer FROZEN PINEAPPLE TORTE 3 egg yolks 2 tbs. lemon juice Dash salt 3 egg whites 3 cup sugar 2 tbs. sugar 1 9J-ounce can crushed l cup heavy cream, whipped pineapple, drained 2 cups vanilla wafer crumbs