Our favorite recipes (Wilshire Ward LDS, 1957)

2 Eggs, beaten light 1 C. .sugar added gradually, Juice of 2 oranges and rind of 4 orange Cook in double boiler 20 minutes stirring con- stantly. Before serving fold in S Pt. crean, whipped. - Hope Seely - FLUFFY FROSTING 1 2/3 C. Sugar C. Hot Water y tep. Cream of Tarter j tsp. Salt Method: Combine sugar, water, cream of tartar and salt in saucepan. Cook until a small amount of the mixture forms a hard ball in cold water. 4 Egg Whites 1 Tsp. Vanilla Place egg whites in mixer. Beat till stiff but not dry. Add vanilla and then gradually sugar syrup while beating at Speed 12, scraping sides and bottom of bowl occasionally with rubber scraper until frosting forms stiff peaks - about 5 minutes. (This is like 7-Minute icing but much easier and does not get hard and flaky). To make CHOCOLATE FLUFFY FROSTING - Follow the recipe for Fluffy Frosting by carefully folding in 3 Sq. melted unsweetened chocolate. - Rose Parkinson - 58 - _ _— -- — -- — — ” 5 2 _ — _ — _— - -_ - al - - -_- -_- - ~ - Wy ag Teena CANDY TEMPERATURE CHART PRODUCT STAGE DEGREE F. BEHAVIOR Syrup Thread 230-234 Syrup spins a 2" thread when dropped from spoon. Fondant Soft 234-240 When dropped in Fudge Ball cold water, syrup Penoche forms a soft ball which flattens on removal. Caramels Firm Ahh 248 Syrup when dropped Ball into very cold water forms a firm ball which does not flatten on removal Divinity Hard 250=265 When dropped into Marshmallow Ball very cold water Nougat syrup forms a Popcorn Balls ball which is Saltwater Taffy hard enough to hold its shape, yet plastic. Butterscotch Soft 270-290 When dropped into Toffees Crack very cold water syrup separates into threads which are hard but not brittle. Brittle Hard 300—310 When d ropped into — Glace Crack very cold water, syrup separates into threads which are hard and brittle. on a a 1 Pkg. Post Toasties 2 C. Coconut or Cornflakes 1 Lb. Spanish Peanuts Method: Boil 2 C. Sugar, 2 C. Corn Syrup , 1 C. Milk to firm bail stage. Pour over other ingred- ients. Cool. Good to serve at Primary or at children's parties. Nutritious and delicious. - Anne Pickering - DIVINITY 2 C. Sugar 3 C. Water $C. light Karo Syrup 2 Egg Whites Flavoring Nuts Method: Mix the sugar, syrup and water and stir until dissolved. Boil without stirring until sryup becomes almost brittle when tested in cold water, or to 245 degrees on candy thermometer. Pour very slowly over stiffly beaten egg whites, and beat until cool and almost to set. Add flavoring and nuts and pour into buttered pan or drop from spoon on waxed paper. - ITlah R. Glancy - ENGLISH TOFFEE 1 Cc. Sugar 1 Cc. Nuts 4 Lb. Butter tC. Water Method: Mix butter, sugar and water together in saucepan, place over medium flame and stir until sugar is dissolved and butter is melted. Cover with tight lid and allow to cook until it boils. Remove lid, add nuts; and cook on high heat, stirring constantly, until mixture smokes and turns a tan color. Pour in a flat, ungreased pan or dish. While still warm cover with broken milk chocolate bars (large 14 oz) and sprinkle with slithered almonds or crushed walnuts. Place in refrigerator until cooled. Yield: Approximately 14 Lbs. of delicious candy. -Mrs. Minerva Harrison - 62 MAMIE EISENHOWER'S MILLION DOLLAR FUDGE 2C. (12 oz. Pkg.) semi- 2 C. broken Walnuts sweet chocolate pieces Yd C. Sugar 3 Pkg. (4 oz. as sweet Pinch of Salt cooking chocolate 2 Tb. Butter or Margarine 1 Jar (8 oz.) Marshmallow 1 Tall Can Evaporated Milk