Our favorite recipes (Wilshire Ward LDS, 1957)

Method: Beat eggs slightly. Add sugar, salt and vanilla. Gradually add scalded milk, stirring constantly. Pour into custard cups ( greased with butter). Sprinkle with nutmeg. Place in pan of hot water. Water should cover cups up to level of custard. Bake at 375° about 30 minutes or until knife comes out clean when inserted in center of custard. Yield: 6 to 8 servings. - Marian E. White - CUSTARD ZWIEBACH 1 Pkg. Unsweetened Zwiebach 4c. Sugar 1 tsp. Cinnamon Put this mixture through grinder while dry. Add 4 C. Wesson Oil and mix well. Take 3/4 C. out for topping Put remainder of mixture in Pyrex pie plate and bake 10 minutes. Blend 3 Tb. Cornstarch, 1 C. of sugar well. Add 1 tsp. Vanilla, 4 beaten Egg Yolks (save whites), 2/3 C. Milk. Scald 2 C. Milk and add to ingredients. Cook mixture until very thick, then put in baked shell. Top with 4 egg whites, beaten stiff. Top this with remaining crumbs and bake for 20 minutes in 350 oven. -~ Bernice Y. Hefner - BUTTERSCOTCH PINEAPPLE PUDDING 1/3 C. Minute Tapioca 1 C. Brown Sugar, 4, Tb. Granulated Sugar firmly packed & tsp. Salt 6 Tb. Butter, melted 1 Qt. Milk 1 C. Crushed Pineapple, 2 Egg Yolks drained but not dry 2 Egg Whites 1/3 C. nuts, cut up (if desired) Add tapioca, white sugar and salt to milk; cook in double boiler 15 minutes or until tapioca is Clear, stirring frequently. Pour small amount of tapioca mixture over egg yolks that have been beaten, stirring vigorously. Return to double boiler and cook until thickened. Cool. Add brown sugar to butter in small saucepan and stir constantly until melted. Add pineapple and nuts. Add to tapioca mixture. Fold in whipped egg whites. Chill and Serve. Serves 8. - Jean Nebeker - COCKTAIL PUDDING 1 C. Sugar 1 Egg, beaten 1 C. Flour 1 C. Brown Sugar 1 tsp. Soda 1 C, Chopped Nuts 1 #2 Can Fruit Cocktail not drained Sift together flour, sugar and soda. Add undrained fruit cocktail. Add beaten egg and blend. Pour into an 8x2x2 inch buttered pan or baking dish; over the batter, sprinkle the brown sugar and nuts. Bake at 300° one hour. Serve with whipped cream, - Josephine Bramwell — CORN PUDDING 1 Can Cream-Style Corn 1 tsp. Salt 3/4 C. Milk Dash of Pepper 1 Small Onion (chopped) 2 Tb. Butter, melted 2 Tb. Sugar 2 Eggs, beaten Combine all ingredients. Bake in buttered glass baking dish at 350° ~ 375° for 45 minutes, or until knife inserted in center comes out clean. - Mrs. Anne Donnel - DATE PUDDING 1 Lb. dates 24 Graham Crackers 1 C. Walnuts 8 02. Bottle Maraschino 1 Lb. Marshmallows Che rries (cut up) Roll crackers and put layer of crumbs and layer of date mixture. Pour 3 C. Scalded Milk over marshmallows, add finely chopped nuts and cherries (cut in half), Cover top with crumbs. Chill and serve with whipped cream, - Shirley Brown - STEAMED DATE PUDDING 1 C. Boiling Water 1 C. Dates, cut up 2 To. Butter 1 Egg 1 C. Brown Sugar 1½ C. Sifted Flour 1 tsp. Salt 1 C. Nuts, finely chopped Spices to taste Steam 2 hours. Serve with Pudding Sauce. PUDDING SAUCE: ½ C. Butter or Margarine ½ C. Cream 1 C. Sugar Pinch of Nutmeg “Blend and cook in double boiler until thick and add 1 tsp. Vanilla. - Mrs. J. Pitkin FRENCH PUDDING First Mixture: Cream 1 C. Powdered Sugar and ½ C. Butter. Add 2 beaten eggs and mix well. Second Mixture: 1 ©. Cream, whipped. Cherries and nuts as desired. Roll out Graham Crackers or Vanilla Wafers. Spread layer in 8" pan. Spread first mixture on crumbs and cover this with second mixture. Cover with more crackers and chill. Cut in squares and serve with topping of whipped cream as desired, - Blenda Jardine - LEMON PUDDING 1 Tb. Butter 2 Eggs 1 C. Sugar Juice and grated 1c. Milk rind of 1 Lemon 2 Tb. (heaping) flour