Our favorite recipes (Wilshire Ward LDS, 1957)

1 Can Eagle Brand 1 Sq. Hershey's Baking Condensed Milk Chocolate Method: Place contents in top of double boiler and heat until melted, Stir occasionally. Mixture will thicken so dilute with warm water to desired consistency. Left over topping can be kept in refrigerator indefinitely and re-used as above. Will serve approximately 6 to & - Dawn Marcus ~ a | eet Ric) ae 888 8 @ & @ 8 8 @ @ 8 @ 8a 6G | Be «#9 @8688. Bespsepesepeeaseeepesebaee. Oe nn a en ne on se ee en ee ee 8 se 8s 8 8 8 8 8 8 8 8 8 8 8 8 I |S @BBSeeeepeesaeaeveaeeeaesep ec 6 Teaeaeaseseepeppespauaspveaevuaeaepeoenpweeepeeanepeeepaeeseegaegceeenoaoauepeece aag ea MARASCHINO CHERRIES is Lbs. Royal Ann Cherries 44 Lbs. Sugar 1 tsp. Alum 1 Pt. Water Red coloring 13 oz. Almond Extract Method: Wash and stone 44 Lbs. Royal Ann Cherries, Soak over night in enough water to cover, to which 1 Tb. alum has been added. Drain. Boil cherries, Sugar, water and red coloring together until tender, Add almond extract just before removing fram fire, Pour into sterilized jars and seal, - Nellie Wilson - CANDIED FIGS Wash and dry firm, ripe figs, drop into boiling water for 3 minutes and drain well. For each pound of figs, boil 1 C. sugar and 4 C. water until clear, then drop in figs, putting in only enough figs at a time to cover the bottom of the kettle. Boil slowly 15 minutes. Remove from fire and let stand over night. Repeat this process for 5 days, or until figs are clear and filled with syrup. When fruit is bright and clear, drain and dry in the sun or in a cool oven. For the crystallized figs, when figs are dry cover with syrup made of 6 C. sugar and 4 C, water and let stand for 3 days. Drain, sprinkle with granulated sugar and pack in layers in wooden or tin boxes with bay leaves between. - Ed and Ruth Morris ~ SPICED TOMATO JAM 6 Ripe Tomatoes(Firm) ¢ tsp. Nutmeg 1& tsp. grated lemon 1 Pkg. powdered fruit pectin rind 4 C. Sugar 2 tsp. Lemon Juice t tsp. Allspice 1. Scald tomatoes in boiling water; dip in cold water; peel. Cut in small pieces into large kettle. Stir in lemon rind and juice and spices. Heat to boiling. 2. Add powdered fruit pectin, stirring constantly; stir in sugar. Bring to full rolling boil; boil hard 1 minute; remove from heat. Stir and skim top 5 mins. Ladle into hot sterilized jars, Seal. Emily Hill - A115 CARROT AND PINEAPPLE MARMALADE 4 C. Carrots (ground fine) Grated rind and juice of 2 Lemons Grated rind amd pulp of 3 Oranges 1 tsp. Ground Ginger 1 C, Water 34 C. Sugar 1 CG. Diced Pineapple 1 &. Fineapple Juice Method: Cook carrots, grated rind of lemons and oranges and orange pulp in as little water as possible until tender (about 35 to 40 minutes). Add the ginger, water, sugar, pinepple and pineapple juice, Cook until thick and clear, Add lemon juice and cook 5 minutes. Pour into sterilized jars and seal while hot. - Earlgar Ferrin - PEACH AND ORANGE MARMALADE 18 Peaches 1 C. Maraschino 5 Medium Oranges Cherries Method: Peel and seed peaches and grind with the oranges in the coarse grinder. Add juice from cherries and measure. For each cup of fruit add 13 C. of sugar. Boil till thick, or drops from spoon like jelly, then add cherries (ground). Seal like Jame ~ Mrs. Minerva Harrison - CHEESE LOAF 1 C. Cooked Macaroni (grind 1 Lb. et Cheese (you after cooking and cooling) may use $ to 1 full pound- 1 Bell Pepper (ground - we bie eeS Tillamook ) remove seeds ) 3 Tb. Melted Butter 1 Small Can Pimento, drained 3 Eggs - slightly beaten 1 C. Soft Bread Crumbs Salt & Pepper to taste 1¢ C. Milk Method: Put macaroni, pepper, and pimento through medium food chopper. Grate the cheese. Soak the bread crumbs in milk for a while. Beat eggs slightly and combine all the ingredients and then stir in the melted butter. Bake 2 hours at 275°. - Norma S. Pratt - ITALIAN CHEESE LOAF