Our favorite recipes (Stake Relief Society, 1954)

l cup sugar 2.5 cups canned pineapple juice 1 cup water 1 cup lemon juice 3 cups orange juice 2 cups gingerale or sparkling water Dissolve the sugar in the water in a small sauce pan. Bring to a boil; cover. Take from fire and let cool. Combine the sugar, syrup and fruit juices in a bowl. Pour over ice in a small punch bowl. Stir in the chilled gingerale or sparkling water. Garnish with a few thin slices of orange and serve in small punch cups. Serves 16 small servings. Westchester ORANGEADE s cup sugar + cup lemon juice 1 cup water 2 orange slices, quartered 2 cups orange juice 2 sprays of mint Stir the sugar and water in a tall pitcher until the sugar is dissolved. Add the fruit juices. Pour over ice in tall glasses and garnish with orange slices and mint leaves. Serve at once. Serves 4. Westchester CRANBERRY COCKTAIL 1. Bring 1 qt. water and 1 cup sugar to a boil 2. Add 3 lb. chopped cranberries 3. Boil 5 min. 4, Add 3 tablespoons lemon juice 5. Strain 6. Chill « Westchester 1 05 ke Ae 2! He te Ahiget mt Sali ai ite Be meas: 1 oy" eke Peer (MOE stgE 2 hit aw CHOCOLATE FUDGE Place following ingredients together in a large bowl: 3 pkg. Bakers Dot Chocolate (cut up) 1 8-oz. jar marshmallow creme 1 tbs, vanilla 1/8 1b. butter or margerine 2 cups chopped nuts Cook together 1 large can carnation milk. h+4 cups white sugar until it comes to full rolling boil, turn down heat and cook slowly for 6 minutes, Pour over mixture in bowl and stir until thoroughly blended. Pour into buttered dish and place in refrigerator 1 hr Cut into pieces, Makes 4 lbs, Westchester DIVINITY 5 cups sugar Pinch of cream of tartar 1 cup Karo syrup 1 cup water Mix and bring to rolling boil. Take 1 cup of the boiling syrup and beat it into the stiffly beaten whites of eggs, Cook remaining syrup to hard ball stage then gradually beat into first mixture, Continue beating until stiff enough to drop by teaspoon onto waxed paper, Add nuts if desired, during beating. Westchester VERY BEST FUDGE 24 cups sugar 1 5oz bottle marshmallow 1 scant cup canned milk cream 1 square butter 1 large cup walnuts 1% pkg. chocolate chips 2 teaspoons vanilla Put sugar, milk and butter over medium heat, Stir until dissolved, Then boil six minutes, Stir in chocolate dots until well dissolved, Remove pan from heat and stir in the marshmallow cream until well blended, Add vanilla and nuts. Pour into buttered pan, Note: Do not use the same spoon with which you mix the sugar butter and milk, Change spoons after that process, 7 Margaret Stephenson CARMELS 1 cup light brown sugar 2/3 cup thin cream or 1 cup granulated sugar homogenized milk 1 cup white corn syrup Pinch salt 1 1/3 cups sweetened condensed 2 tsp. vanilla milk 1 cup nuts meats & cup butter Combine milks, sugar, syrup, butter, and salt in a heavy saucepan. Cook slowly over low flame stirring constantly to 25 degrees F. Remove from heat, stir in flavoring and nuts, Pour in greased shallow pan (8 X 8X 2). When cool, remove to cutting board, cut in 3/4 inch squares, using a sawing motion. ‘rap each square with waxed paper. Carmels may be chocolate coated if preferred, Dorothy Keller BUTTERMILK FUDGE 2 cups white sugar 2 tbs. white Karo 4 square of butter 1 cup of butter-milk in which is dissolved 1 level tsp. of soda Mix all together in a deep, sauce pan = for it boils into four times the quantity. Cook slowly until it forms a soft ball. Cool for 10 or 15 minutes then beat until it begins to thicken; add cup of nut meats and a spoon of vanilla. Pour into buttered platter, Cool. Cut into squares. Margaret Stephenson DEVINITY 5 cups sugar Pinch of cream of tartar 1 cup Karo syrup 1 cup water Mix and bring to rolling boil. Take 1 cup of the boiling syrup and beat it into the stiffly beaten whites