Our favorite recipes (Stake Relief Society, 1954)

Whip 2 cups heavy cream until thick and fluffy. Fold in 3/4 cup confectioner's sugar + 1 tsp. almond extract and continue whipping until cream is stiff. Unroll cake; fill with half of whipped cream. Roll up again gently, spread outside and with remaining cream garnish with maraschino cherry halves, candied citron, pineapple pieces and toasted blanched slivered almonds. Decorate Serving plate with canned peaches filled with candied fruits. Florence Bennett. FARINA TORTE 6 egg yolks, beaten 2 teaspoons baking powder 2 cups sugar 1 cup chopped walnuts 3/4 cup farina 6 egg whites, stiffly beaten 1/4 cup bread crumbs Mix together egg yolks and sugar, add farina, bread crumbs, baking powder and nuts and fold into stiffly beaten egg whites. Bake about 40 minutes in 350° oven in two well greased 9 in. layer cake tins. Just before serving break into small pieces. Pile one layer of torte and then one layer of whipped cream. Continue to do this until you have formed a beehive. Cover with whipped cream and cheeries. Take about 1 pint of heavy cream. Florence Lantz SNOW PUDDING (LEMON SPONGE) 1 tbs. Knox Gelatine (one envelope) 1/4 c. lemon juice 1/4 cup cold water 3 egg whites 1 1 c. boiling water or (1 c. pineapple juice for variety) 1/8 tsp. salt apple juice for variety) 1 tsp. grated lemon 3/4 c. sugar rind Soak gelatine in cold water 5 minutes. Add the boiling water. And stir until the gelatine is dissolved. Add 3/4 c. of the sugar, the salt, lemon rind and lemon juice. Cool. Beat the egg whites until stiff adding 1/4 c. sugar while beating. When gelatine mixture has thickened, beat until frothy. Add egg whites and continue beating until stiff enough to hold its shape. Chill and serve with boiled custard. Serves 6. Lucile Monson CUSTARD SAUCE 2c. milk 1 tsp. vanilla 3 egg yolks t tsp. salt 3 tbs. sugar Scald the milk in double boiler. Beat the egg yolks slightly, then stir in the sugar and salt. Add the milk a little at a time stirring constantly. Return to the double boiler and cook overhot water, until the mixture just coats the spoon. This takes about 7-8 minutes stirring constantly. Remove from heat - cool; add vanilla and chill. Makes 2 cups. Lucile Monson LEMON SNOWBALLS 3/4 cup soft shortening ) 2/3 cup sugar 1/2 cup sugar, 2 tsp. grated lemon rind, mixed together thoroughly. 1 egg 3 tbs. strained lemon juice, stir in. 1 tbs. water ) 1 3/4 cup flour (enriched), 1/2 tsp. soda ) tsp. salt ) Sift together and stir in. tsp. cream of tartar ) cup finely chopped nuts ) Flour hands and form dough into balle, the size of a Small walnut placed about 1 inch apart on ungreased cookie sheet. Bake 10-15 minutes in moderate oven (350°). When cookies are done, they will be light brown on the bottom, but not on top. Removed from the baking sheet while still hot and roll in confectioner's sugar. Makes about 4 dozen. PINE-A-MINUTE SHERBET 1 tsp. unflavored gelatin 2 cups pineapple juice 1 tbs. water 1/2 tsp. grated lemon peel 3 tbs. sugar 1 tbs. lemon juice 1/2 cup milk Few drops mint extract Meringue: 1/8 tsp. salt 1 egg white l tbs. sugar Set refrigerator at coldest point. Soften gelatin in water. Dissolve over hot water. Mix sugar and milk gradually. Add pineapple juice, lemon peel, and juice and mint extract. Stir in gelatin. Freeze in tray stirring 2 or 3 times during freezing. Make meringue. Add salt to egg white and beat till foamy. Add 1 tbs. sugar gradually continuing to beat. Turn frozen sherbert into chilled bowl, beat with rotary beater. Fold in meringue, return to tray and finish. Ripen 2 or 3 hours. Serves 6 - 8, APPLE DUMPLINGS Pastry 25 ¢c. flour 3/4 c. shortening 3/4 tsp. salt 7 tbs. ice water Mix and roll pastry 1/8 in. thick. Divide into 6 squares. Filling 6 medium size tart apples 1 1/2 tsp. cinnamon % c. sugar 1 tbs. butter