Our favorite recipes (Wilshire Ward LDS, 1957)

Place water and lard together in a shallow sauce pan and let come to a good boil. Have the flour sifted and ready ard stir into the boiling water all at once, stirring rapidly until it leaves the Sides of the oan. Take this paste off the fire and place in a large mixing bowl and stir in the eggs one at a time. The dough snould be stiff to hold its shape when pressed on the baking sheet. Flace in a bag and press it in lengths of about 3 inches for hie size eclairs, If you wish them small place in a smaller bag and press about an inch or 13 inches. Place in about a 400 degree oven for 1O mins. and then reduce the heat to 350°, Let them get good and brown or they will flatten out. Do not press them too closely as they spread, They will have a better chance to brown on all sides. Should bake about 30 mins. Makes about 2 Doz. regular size eclairs. CREAM FILLING Place on euouR about 3 Pts, milk, to heat with low heat. Powdered milk may be used. Mix together 14 C. sugar and 3 Tb. cornstarch. Beat 4 eggs well and when the milk comes to a boil stir in first the mixture of sugar and cornstarch, then immed- jately the eggs, Add a pinch of salt to the milk. Stir this constantly until it thickens and add vanilla to flavor. CHOCOLATE ICING FOR TCPPING 13 C. Sugar 1 Sq. Chocolate 5 ©. Condensed Milk Place in small saucepan and stir until comes to a boil.Boil for short time until hecomes thick, then remove from fire & beat to right consistency, add- ing a piece of butter and vanilla to taste. Make Slit in top of eclair. Fill with cream filling. Add icing on top and sift powdered sugar over top. - Lud Dethloff = 87 APPLE TORTE 2 Eggs 2 tsp. Baking Powder 2 CS sugar 1-3/4 Cs broken 2 C. cut-up apples walnut meats a ee Our Almond flavoring to taste : | | y% tsp. Salt Method: Beat eggs together, stir in sugar. Add flour, salt, flavoring, baking powder and the apples. Pour into well-buttered 9" square cake pan. Bake at 350 about 40 minutes - until brown. This is delicious served either hot or cold, with whipped cream or ice cream. Apples should be peeled, of course, and cut about as for pie. FROZEN CARAMELLOW Lb. (14) Caramels 3 Lb t 1 C. Cream (whipped) 1 C. tiny Marshmallows 4C. chopped Pecans 4 C. Milk Method: Melt caramels and marshmallows in milk in top of double boiler over boiling water, stirring now and then. Chill. Fold in whipped cream and nuts. Pour into refrigerator tray and place in freezing compartment about 24 hours. Cut and serve. - Vira H. Fitches - DESSERT 12 ozsWwor le Lb. 3 Pkg. 1 Pt. Whipping Cream Marshmaliows Graham Crackers 1 C. grated Pineapple 1 -C.. Milk Method: Melt Marshmallows in 1 C. milk. This must be done ina double boiler. Add the grated pineapple. Let cool. When cool whip 1 Pt. whipping cream real stiff; combine cream and first mixture. Pour into a pan that has been lined with Graham Cracker crumbs, and on top sprinkle more cracker crumbs, and chill quickly. (best if made the evening before, or several hours before serving). ae - Alma M. Yeend - PERINO'S COUPE ALEXANDER Soak raspberries overnight in powdered sugar. Line dessert dish with vanilla ice cream. Add raspberries and cover with orange sherbet. Put toasted coconut over top and serve. - Gazetta McBride - 88 FRUIT DESSERT (Wholesome and Delicious Economy Foods) Dried apples and apricots, Wash apples. Cover with warm water and let soak 2 hours, Cover with warm water and cook over low heat one hour. For the apricots, wash and cover with cold water and bring to boil for 15 minutes, These fruits can be stored in fruit jars in refrigerator and prefer- ably served in combination, without sugar, Dried Black Figs, if used in a similar manner, should be steamed or simmered only, not boiled. This can be used, if desired, instead of sugar with the above combination. -_ R, EB; Dorius =