Our favorite recipes (Wilshire Ward LDS, 1957)

Method: Melt marshmallows in double boiler. Add lemon juice. Cool slightly. Add fruit. Fold in whipped cream. Freeze in refrigerator about 2 hrs. Serves 8, PEACH PARFAIT: Substitute 1 C. finely chopped peaches for raspberries. STRAWBERRY PARFAIT: Substitute 1 C. crushed or sliced strawberries. - Dawn P. Marcus - eee rer rl tere © wwe ee Oe OY oe Pind ~ > ~ Mews rr . wr ere a . ad - eerere nent: ae "-e ee aa . TFwewtreer” * -- er Fee wor rere © --e apamaeeeien te mr ee SN NNER AR osu ‘ot eae Shy wsbanyteee sali Ae Saket tine CARMEL SAUCE 2 C, Brown Sugar t lb. Butter 4 C, Cream or rich Milk Method: Mix together and let come to a boil. Boil hard for one minute, - Mabel Russon = CHOCOLATE SAUCE 14 Tb. Flour 3 C, Milk 3 Tb. Cocoa 2 Tb. Butter 3/4 C. Sugar 4 tsp. Vanilla Method: Mix dry ingredients and add milk. Boil hard for 2 minutes, Add butter and vanilla and stir. Serve over ice cream, hot or cool. - Mabel Russon — CHOCOLATE SAUCE 4 C. Karo 1 C. Water 1 C, Sugar Method: Boil together to the soft—-ball stage. Add 1 tsp. Vanilla, 3 5q. Baker's Chocolate, melted, stirring constantly to blend well, Add (slowly). 1 C, evaporated milk. Blend. Delicious} ~ Frank W, Otterstrom - HARD SAUCE Cream $C. soft butter, add 13 C. sifted confectioners' sugar gradually and cream until fluffy. Blend in 2 tsp. vanilla. This with cream as desired. VANILLA, LEMON OR NUTMEG SAUCE eS ECE 0 1 C. Sugar 4 T. Butter 2 Tb. Cornstarch 2 tsp. Vanilla or 2 Tsp. 2 C. Boiling Water Lemon Juice with 1 Tb. grated rind or 2 tsp. Nutmeg. Method: Mix sugar and cornstarch in saucepan. Grad- ually stir in water. Boil 1 Min. stirring constantly. Stir in butter and flavoring. Serve hot. 93 | / TAs fee a SA : ist ppc eT : : ps og > Re SOON ani: Seep te , ‘ a een ae ee re 4 ee aser* FOR CATCHING FISH Time, Patience, and Industry, are the three Grand Masters of the Art, One should have an - - I don't Care attitude, and an unlimited supply of lure, and bait. Then, if you will hold your mouth right, you should catch the limit every time; if the fish are biting. - Harvey H. Sessions - PROPER HANDLING OF GAME FISH le Kill and dress the fish immediately after it is caught, and if possible put it on ice, Ze In order to eliminate much of the strong fishy taste and odor during cooking, cut away the shaded section in the following diagram: D/L « Additional strong taste and odor can be elininated by skinning the fish. This can easily be accomplished by pulling the skin from the head end of the fish towards the tail. The importance of proper handling of game fish is emphasized by a statement from one authority who claims that the flesh of a fish deteriorates 200 times faster than beef, -~ H. Rex Taylor, Provo, Utah Harvey H. Sessions ~ BAKED FISH AU GRATIN Place 1 Lb. of Halibut fillets (or any fish fillets) in a lightly greased shallow baking dish. Combine 1 cam of Campbells Cream of Celery Soup (undiluted) # C. shredded milk process cheese, dash of black pepper; pour over fish. Bake in moderate oven (350°) about 45 minutes. Serves 4. ~Jean Nebeker — CRAB MEAT AU GRATIN 3 Tb. Butter 4 tsp. Worcestershire 1 ¢. Milk Salt & Pepper to taste tsp. Onion Juice 13 C. Crab Meat C. Grated Cheese 2 Tb. grated Cheese 4 C. buttered cracker crumbs Method: Melt butter, stir in flour. Add milk, seasonings, crab meat and cheese. Cook about two > minutes until all ingredients are well blended. Put in casserole, sprinkle with crumbs and grated cheese. Bake until crumbs are brown. ~- Mrs. L. H. Bartosh =