Our favorite recipes (Wilshire Ward LDS, 1957)

14 to 2 Lbs. stew meat (Beef Chunk or Flank) cut into 1 3/4" cubes Small Chunk Suet Brown meat in hot suet fat for 20 minutes. Pour in 4 C. boiling water. Add: 1 tsp. Lemon Juice 1 Tb. Salt 1 tsp. Worcestershire Dash of allspice 1 clove Garlic or cloves 1 medium sized Onion 1 tsp. Sugar Bay Leaf Cover and simmer 2 hours over low heat Then Add: 6 Carrots - sliced or diced 2 Potatoes - sliced or diced 1 Lb. small white Onions (peeled) Simmer about 25-30 minutes. Remove meat and vegetables to a casserole. Blend 4 level Tbs. Flour with cold water. Add more water. Then stir into liquid (about 2 cups). Blend, cook 5 minutes - stirring. Pour into casserole. Somewhere along all that simmering stage, you may need to add more water. This is supposed to serve 6 - but it will only serve 4 to my friends! -Verla Louise Brown - CHOPPED MEAT RING 3 lbs. Ground Beef 2 small Onions, 1/2 Lb. ground Pork Sausage _ minced 3/4 C. Cracker Crumbs 1/4 C. minced Green Pepper 1/4 C. Horseradish 1/4 Tb. Cream 2 Eggs, separated 1 tsp. Creamed Mustard 1 Tb. Catsup or 2 tsp. Salt Chili Sauce Method: Mix beef, pork, crumbs, horseradish, onions, pepper, catsup, egg yolks, creamed mustard and salt. Fold in stiffly beaten egg whites. Place in buttered ring mold and bake 1 hour in 350 oven. - Fred A. Riggs - MEATS AND THEIR PROPER SAUCES Roast Beef - Horseradish - tomato - cranberry sauce Mutton. - Caper sauce or tart jelly Roast Pork - Apple Sauce Roast Lamb - Mint Sauce or jelly Boiled Ham - Lemon, horseradish Fresh Salmon - Green peas, cream sauce Roast Goods - Apple Sauce - Grape jelly Fresh Mackerel - Gooseberry Sauce Venison or Wild Duck - Currant jelly Roast Turkey - Cranberry Sauce - A. F. Blair - YORKSHIRE PUDDING 2c. Flour Eggs 2c. Milk 1 tsp. Salt Drippings from Roast Beef or Shortening Method: Mix flour, eggs, milk and salt together with electric beater at high speed until smooth. Heat drippings (or shortening) enough to cover bottom of shallow (9x12x2) pan, in 400° oven. When smoking hot pour in batter quickly and bake for 30 minutes. Serve with Roast Beef and gravy in place of potatoes. - Nina Webster - BARBECUE SAUCE 3 Tb. Butter 2 Tb. prepared Mustard 1 Onion (minced) 1 Tb. Worcestershire 1 small Green Pepper sauce (minced) 1 tsp. Salt 2 Tb. Brown Sugar 3/4 C. Catsup Method: Combine ingredients. Simmer 15 minutes. Yield 3 servings. Serve with hamburgers or frankfurters. ~ Norma S. Pratt - ' CATSUP 8 Qts. ripe Tomatoes 2/3 C. Sugar 1/2 C. Vinegar 1 tsp. Black Pepper % C. Salt 2 Tb. Allspice 1/4 C. Mustard 3/4 tsp. Whole Cloves 2 sticks Cinnamon Method: Quarter tomatoes and cook until soft. Run through the colander. Combine vinegar, salt, mustard, pepper and stir in tomato juice. Tie up allspice and cloves in a cheesecloth bag and place in tomato juice, Simmer 3 hours, or until mixture thickens. Remove spice bag and pour into hot sterilized jars and seal. Makes about 5 pints. - Robert W, Pratt - CHILI SAUCE 18 ripe Tomatoes ) 3 Green Peppers ) Put through chopper 3 large white Onions | Add: 2 C. Cider Vinegar 2C. Sugar 2 Tb. Salt 1 tsp. Cloves 2 tsp. Cinnamon 1 tsp. Allspice Cook until thick. Stir frequently. ~- Geraint Humpherys - CHILI SAUCE 134 C, Vinegar 1 Tb. Mustard 18 ripe Tomatoes 1 Tb. Cinnamon 3 Large Onions 1 Tb. Allspice 5 Green Peppers 1 Tb. Cloves 3 scant C. Sugar 1 Tb. Salt Method: Put tomatoes, onions and green peppers through medium blade in food chopper. Mix mstard, salt and Spices, and sugar in vinegar. Add to the mixed tomato, onion and peppers. Boil together medium to low heat for 3 hours. Pour into sterilized pint jars and seal. ~- Virginia & Al Gage - BREAD AND BUTTER PICKLES 25 to 30 medium size Cucumbers 8 large white Onions 2 Peppers (sweet), large % C. Salt 1 tsp. Tumeric 5 C. Vinegar 5 C. Sugar 1 Th. Cloves 2 Tb. Mustard Seed