Our favorite recipes (Stake Relief Society, 1954)

Beat egg yolks and salt and 5 cup sugar. Add pine- apple, syrup and lemon juice. Cook over hot, not boiling water until mixture coats spoon, stirring constantly. Add pineapple and cool. Make meringue of egg whites and add 2 tbs. sugar. Fold in whipped cream and custard. Coat sides of a large refrigerator tray and bottom with wafer crumbs--that have been roll- ed quite fine. Spread half of remining crumbs over bottom. Pour in mixture. Cover with remining crumbs. Freeze firm, about 3 or 4 hours. Martha A. Myer DATE PUDDING 2 eggs, beaten lc. sugar lc. bread crumbs 1 tsp. soda dissolved in lc. dates $ c. hot water 1c. nuts Vanilla & spices (optional) Mix and cook in double boiler 1 hr. or more. Serve hot with whipped cream. June Stewart 50 CREAM RICE PUDDING 1 cup rice boiled until soft in plenty of salted water; drain; scald 1 quart milk in double boiler, when hot add yolks of 4 eggs beaten with 1 cup sugar, 1 tablespoon cornstarch and 1 teaspoon salt. Scald well, pour into pudding dish, add rice and flavoring. Beat whites of eggs stiff, add 3 cup sugar, spread on pudding and brown in oven, Delicious very cold. Vera Hales BLITZ TORTE 1 cup sifted cake flour 1t cups sugar 1 teaspoon baking powder 4 eggs separated 1/8 teaspoon salt 1 teaspoon vanilla $ cup shortening (butter or 3 tablespoon milk margarine ) 3 cup sliced blanched almonds 5 teaspoon cinnamon l tablespoon sugar Directions Sift together flour, baking powder and salt. Cream shortening with a half of the sugar. Add well beaten egg-yolks, vanilla, milk and sifted dry ingredients. Spread mixture in two greased pans. Beat egg whites until stiff but not dry, add remining sugar gradually and beat until the meringue holds a sharp peak. Spread over unbaked mixture in the two pans. Sprinkle with the thinly sliced almonds 1 tablespoon sugar and the cinnamon. Bake at 350° about 30 minutes. Cool. Spread this custard filling between the layers. To put together have the baked meringue on the bottom and the top of the cake. Custard Filling 3 tbs. flour 1 cup milk $ tsp. vanilla 1/3 cup sugar 1 egg beaten 1 tsp. butter 1/8 tap. salt Combine dry ingredients well, add milk and egg. Cook over boiling water stirring until thickened. Add vanilla and butter. When cool, put between the two layers. Florence Bennett 5] STEAMED PUDDING 2 eggs, well beaten 3 pkg. seedless raisins 1s c. graham crackers, broken or dates 2 c. sugar 1 tbs. cinnamon 5c. walnuts, broken A little nutmeg 1 tbs. vanilla Add all ingredients to well beaten eggs. Last add 1 tbs. soda dissolved in $ c. hot water. Grease double boiler and steam 13 hours. Stir from bottom after 3 hour. Serve with whipped cream, Dessie Thoms APPLE ROLL Dough 2 cups flour 4k tsp. baking powler 6 tbs. shortening 3/4 cup milk 1 tsp. salt syrup 2:cups water 1é cups sugar l tbs. butter Cook syrup 5 minutes, Peel and slice 4 medium sized tart apples after roll- ing dough. Place apples on dough and sprinkle with cinnamon and nutmeg. Sprinkle about 3 tbs. sugar over apples. Roll and cut. Place cut side down on butter- ed pan and pour syrup over the rolls. Bake 40 minutes in 350° oven. Makes 8 rolls. Ela Tf. McArthur 52 = De ne en i ee LS sn FRENCH MINT DESSERT For Crust 2 small packages vanilla wafers 1/3 ¢. mlted butter Mix and line pie tin. Bake 10 minutes 350°. 2 sq. chocolate 2 eggs beaten = lb. butter 3 drops peppermint oil lc. Confectioners sugar Cream butter and sugar, add melted chocolate. Add eggs and continue beating until fluffy. Add flavor- ing. Pour into shell and chill over night. Serve with whipped crean. Donna Conkling PINEAPPLE SHERBET 2 egg whites Juice of 1 lemon 1/3 c. sugar lc. top milk 1c. crushed pineapple Beat eggs till stiff, adding sugar gradually. Add other ingred. in order given and place in freezing tray. Konda Atkisson