Our favorite recipes (Wilshire Ward LDS, 1957)

MAMIE EISENHOWER'S FROSTED MINT PARTY DELIGHT 1 Can (1 Lb. 2 oz.) crushed Few drops green Food Pineapple Coloring. 1 envelope unflavored Gel- 1 Pt. Cream, for atin whipping 3/4 C. Mint Jelly 2 tap. Powdered Sugar 1. Drain syrup from pineapple into small saucepan; put fruit in large bowl. 2. Soften gelatin in pineapple syrup; add mint jelly; heat slowly, stirring constantly until gelatin is dissolved and jelly has melted; stir into pineapple; tint a deeper green with food coloring, if you wish. Chill about 2 minutes, 3. Whip cream and confectioner's sugar until stiff in medium-size bowl; fold into pineapple mixture; pour into 2 ice-cube trays; freeze until firm enough to spoon and hold its shape. - Gazetta McBride — ICE BOX DESSERT 1 Box Vanilla Wafers, rolled fine Put 4 inch in bottom of pan In mix-master beat 4 Lb. butter with 4 C. Powdered sugar well. Add 4 eggs, one at a time, and beat well. Spread over crumbs, then add 1 large can crushed pineapple (drain a little). Spread 1 Pt. whipped cream (beaten stiff). Sprinkle nuts on and then a layer of vanilla wafer crumbs, Place in ice box for a few hours. - Tedd D. Woods = LEMON ICE BOX CAKE Juice of 14 Lemons 3 Egg Whites Grated rind of 1 Lemon 3 Tb. Sugar 4 C. Sugar 1 C. Whipping Cream 3 Egg yolks Vanilla Wafers Method: Cook lemon juice, rind, sugar and egg yolks till thick. Beat egg whites and add 3 Tb. sugar, then 1 C. whipping cream, beaten stiff. Fold custard (lemon) in. Roll vanilla wafers for crust and freeze over night. - Lois Park - Pineapple Ice Box Cake 4 C,. Butter 1 C. Sugar 3 Egg Yolks 1 tsp. Vanilla 1 C. Shredded Pineapple 1/8 tsp. Salt 2 Pkg, Vanilla Wafers 3 Egg Whites 4, Tb. Powdered Sugar 14 C. Whipped Cream tsp. Lemon flavoring Red Cherries METHOD: Cream butter and sugar until fluffy and smooth as cream. Add vanilla, salt, egg yolks, and pineapple. Fold in beaten egg whites and mix all together. Sprinkle layer of wafers, rolled, in bottom of mold, add one-half pineapple mixture. Then another layer of wafers, then remainder of mixture. Sprinkle wafer crumbs over top and let stand in refrigerator 24 hours, Cover with whipped cream, to which has been added sugar and flavoring. Top with cherry. : 90 -Maude F, Weight = PARTY MOUSSE 4 C. Drained crushed # C. Sugar Pineapple 1/8 tsp. Salt # C. Maraschino Cherries, 1 tsp. Vanilla chopped 2C. Cream, whipped 14 Tb. Cherry Juice 2 Tb. Lemon Juice Method: Combine fruits, fruit juices, sugar, salt and vanilla. Fold in whipped cream. Pour in refrigerator tray. Freeze till firm. ~ Mrs, Edna M. Spain - NUT AND DATE ROLL l4 Graham Crackers, rolled to small crumbs 14, Marshmallows, cut in small pieces 1 G. chopped or cut up dates 1 C. chopped Nuts (pecans or walnuts) Method: Mix together then add enough whipped cream to make a paste stiff enough to make a long narrow roll. Roll all this in Graham cracker crumbs. Wrap in waxed paper and chill. Slice and serve with whipped cream. This keeps for several days in refrigerator. - Naomi Wing - STRAWBERRY BOMBE Line a tray with vanilla ice cream 1" thick. Pour into center of mould 3 C. strawberries, sliced thin and placed in layers with ice cream between. Put in freezing unit of refrigerator and leave for 3 or 4 hours. - Josephine Bramwell - TUTTI FRUIT DESSERT 3 C. left-over canned 1 tsp. Baking Powder or stewed fruit % tsp. Salt 3/4 C. Flour 1 Egg 3/4 C. Sugar Method: Pour fruit (one or an assortment) in a shallow baking dish. Sift dry ingredients together in a bowl. Add unbeaten egg and mix well. Then spread mixture over fruit. Bake in moderately hot oven (375°) approximately 30 minutes, or until brown. Serve warm with whipped or plain cream, Serves 6. - Bonnie Dethloff = FRESH FRUIT PARFAIT 20 Marshmallows Juice 1 Lemon 2 C. Fresh Raspberries 11 C. Heavy Cream, (Crushed) whipped 1 C. Nuts