Our favorite recipes (Wilshire Ward LDS, 1957)

Method: Slice cucumbers (thin or thicker as you prefer). Chop onions and peppers. Cover all with ~ C. salt and let stand 3 hours. Meanwhile prepare syrup. Combine all ingredients and bring to boil. Drain cukes after 3 hours and drop into hot syrup. Heat thoroughly but do not boil. Pack in sterilized jars and seal at once. - Francis A. Webb — : APPLE PIE 3/4 C. Shortening — 2 C. Sifted Flour # C. Boiling Water 1 tsp. Salt 1 Tb. Milk - Method; Beat milk, water and shortening with fork until creamy. Add flour and salt to mixture. Divide pastry. Roll out and put in pie pan. After putting in apple mixture, top with remaining pastry. 5 to 7 Apples 1 tsp. Cinnamon 3/4 to 1 C. Sugar h tep. Nutmeg 2 Tb. Flour 1/8 tsp. Salt 2 Tb. Butter Method: Pare apples and slice thin; Add sugar mixed with flour, salt and spices. Fill 9" pastrylined pie pan. Dot with butter. Adjust top crust. Bake in hot oven (450°) 10 minutes, then in a moderate oven (350°) about 40 minutes. If apples aren't tart, add 1 Tb. lemon juice. Grated lemon peel may be added if desired, ~ Sonia Harris - MAMIE EISENHOWER'S DEEP-DISH APPLE PIE 10 to 12 tart cooking apples (about & C. cut up) + C. Sugar 1 C, Sifted Flour 2 Tb. lemon juice 4 C. Brown Sugar, 4 C. butter or margarine firmly packed Method : l. Pare apples and cut into small pieces into bowl; stir in sugar and lemon juice to coat fruit well; spoon into buttered 9" shallow baking dish. 2. Combine flour and brown sugar in same bowl; cut in butter or margarine with pastry blender or 2 knives; sprinkle over apples; pat down. 3. Bake in moderate oven (350°) about 45 minutes, or until juice bubbles around edge and topping is golden brown. Serve warm with cream, ice cream, or snappy cheese (or apple slices lightly poached in sugar syrup). - Gazetta McBride - APPLE PIE WITH STRUDEL TOPPING Recipe for 1-crust pie, using 14 C. Flour and * C. Shortening. 6 C. pared and ; C. Sugar Sliced Apples tsp. Cinnamon STRUDEL TOPPING: 374 C. Brown Sugar 4 C. Flour 6 Tb. Butter (Cloverbloom) Fit lower crust into 9" pie pan and crimp edges. Combine sugar, salt and cinnamon and mix with the apples. Fill pie pan. For topping cut butter into sugar and flour and sprinkle over apples. Bake in 425° oven for 30 minutes or until apples are tender and topping is browned. - Asnath 5B. Frenzel - APPLE PIE Mix together as for pie crust: 3 C. Flour 1 Tb. Sugar 1 tsp. Salt % Lb. Butter or Oleo Mix together 2 egg yolks and 5 Tb. milk. Mix liquid into flour mixture and form dough. Chill for 1 hour, APPLE FILLING: 3 Lb. Apples, 1 C. Sugar sliced thin Grated lemon rind 1 C. Corn Flakes Cinnamon Roll out dough and put in a long pan and put apple filling in. Cover with strips of dough. Brush strips with egg whites and put a little ground nuts over all. Bake 1 hr. at 400°, This dough is good to make horns. Crust good for pie too. - J. Mark Clarke - BUTTER CREAM PIE FILLING 14 C. Milk 4 Lb. Sweet Butter 1 Pkg. Vanilla Pudding (saltless) 2 To. Sugar 2-3 tsp. Instant Sanka or other flavoring Method: Cook the pudding with 14 C. milk. Add sugar. Stir it cold. Do not allow to set or it will get a skin on top and this makes the cream lumpy. Stir butter creamy, add the pudding spoon by spoon to butter. Add flavoring. Use as cake filling or put in baked pie shell with whipped cream topping. -Helene Nelson «= CALIFORNIA CHERRY PIE — The following recipe won first prize in the California Bake-Offs in the National Cherry Pie Contest. 1 1/3 C. granulated Sugar 2 tsp. red food ¢ tsp. Salt coloring Tb. Cornstarch 1/8 tsp. lemon juice C. red cherries, 2 Tb. Butter drained + tsp. Almond extract tC. Cherry Juice 3/4 tsp. Vanilla