Our favorite recipes (Stake Relief Society, 1954)

Wash, quarter, then core eating or cooking apples. Do not peel! Cut in slices less than 4 inch. Fry in bacon drippings or butter (bacon best). Sprinkle apples with ¢ c. or more of brown or white sugar while frying. Shake on nutmeg and cinnamon to taste. Fry until apples are tender, not mshy. This is @elicious served with strips of bacon. Konda Atkisson SWEET POTATOES Fried raw yams. Choose orange yams instead of the yellow sweet potato because they are sweeter and juicier. Peel raw yams and slice lengthwise in slices about 1/3 imch thick. Cook in frying pan with bacon or ham drippings (or butter or mrgarine if you haven't the other). Fry on both sides until tender. Salt after removing from pan so grease won't smoke. Hint..to keep peeled yams from going black while waiting to fry them, --put in kettle of cold water and 1 tbs. vinegar. Be sure to wipe off water before putting the slices in the hot grease. Konda Atkisson GERMAN RED CABBAGE Core and wash cabbage, slice fine. Put one tbs. bacon fat in pot with 1/3 c. water; add cabbage, 1 onion, 1 apple, cut up, 2 tbs. vinegar, 2 tbs. sugar, salt and pepper and 1 bay leaf. Cook slowly, stirring once in a while, cover, cook till soft. Johanna Joseph POTATOES AU GRATIN Chop fine 6 medium sized cooked, cold potatoes. Place in pan with 4 tep. salt, ¢ tsp. ground white pepper, 3 cups light cream. Boil slowly wntil thickened. Add 2 tbs. butter. Place in baking dish, cover well with grated parmesan cheese, sprinkle with paprike and dot with butter. Bake at 400 deg. until brown. Serves approximtely 10. Anna Laura Cannon BAK"D BEETS AND ONIONS 2 bunches young beets 6 onions Wash and peel beets, slice them and onions. In a bak- ing dish place first a layer of beets then a layer of Sliced onions, then sprinkle with sugar, salt and pepper and dot with butter, Repeat layers until vegetables are all used. Bake in moderately hot oven for 3/4 hour or until beets are tender, A quicker way which I often choose is to use a large can of sliced cooked beets, Baking time 4 hr. Anne Ehrenburg LAMB STEW 13 to 2 lbs, lamb - neck, shank or shoulder 2 medium onions 1 small bay leaf, if desired, 1 bunch of medium size carrots 1 lb, of fresh string - beans Start meat with onions and bay leaf, pepper and salt in. qt. stew pot. Allow to simmer about 3/l hour in water to cover, Then add carrots, which have been peeled and cut in pieces (14 in.) the thicker ends first. Prepare string beans and cut to 14 in pieces, Add these and the tenderer pieces of carrots after the stew has cooked about an hour, Continue simmering cooking until all is tender -- about 13 hour, Add a fon medium potatoes quartered 4 hour before; at about same time with string beans, When tender pour off some of broth and thicken with flour, (not too thick) and pour back into stew, Dumplings can be used instead of potatoes, Anne Ehrenburg 20 CRAB MOUSSE 1c. tomatoe soup 3 small pkgs. Phil. cream cheese Heat soup and beat in cheese while hot 2 tbs. gelatine -- dissolve in sc. cold water and beat into cheese and soup mixture. 1 large can Crab meat Green pepper ) : Celery ) 15 c. in all (chopped ) Onion Add meat and vegetable when gelatine mixture starts to set. Add 1c. mayonnaise, salt and paprika to taste. Pour into mold and cool. Serves 8. Donna Conkling CRAB MOUSSE 2 tbs. gelatine 2 ic: flaked crabmeat (fresh is best) 5c. cold water 2s tbs. pimento chopped fine lc. boiling water 6 stuffed olives sliced | 1 Cc, miyonnaise ; S green pepper minced 5c. whipping oe Salt and pepper to taste Soften gelatine in cold water, dissolve in boiling water, then chill. Fold in mayonnaise, then whipped cream, crabmeat, pimento, olives, and green pepper. Season to taste. Turn into cold wet mold and chill until set. Unmold on lettuce. 6 Servings. Konda Atkisson