Our favorite recipes (Wilshire Ward LDS, 1957)

Crear sugar, butter,and well-beaten egg yolks. Add flour, lemon juice and rind. Beat well together, Add milk, Fold in beaten egg whites. Pour into individual molds. Set in pan of water. Bake 45 minutes at 300°. A light cake forms at the top and a creamy lemon jelly at the bottom. Serve with or with- out whipped cream, - Nancy Haight ~ LEMON SOUFFLE 1 C. Sugar 2 Eggs 2 Rounded Tb. Flour 1 C. Milk 1 Tb. Butter 1 Lemon (juice and grated rind) Cream sugar, flour and butter... Add egg yolks and grated lemon rind. Add milk, lemon juice | and egg whites, beaten stiff. Bake 1 hour at 325° in pan of hot water, - Hope Seely - 189 LEMON PUDDING 1 C. Sugar 5 Tb. Lemon Juice 4 Tp). Flour Grated Rind of 1 Lemon 1/8 tsp. Salt 3 well beaten Egg Yolks 2 Tb. Butter or 14 Cc. Milk Margarine 3 stiffly beaten Egg Whites Method: Blend together the first six ingredients in order listed. Mix egg yolks and milk, stir into first mixture. Bake at 350° about 45 minutes, with baking dish set in a shallow pan of hot water. Note: When baked the dessert will have custard on top and sponge cake on bottom. - Mrs. R. S. Reeder - LEMON DELIGHT 1 C. Sugar + tsp. Salt 2 Eggs 1 Tb. Butter 1 C. Milk Juice of 2 Lemons 2 Tb. Fiour Rind of 1 Lemon (grated) Method: Cream butter, add sugar, well beaten egg yolks. Put in flour. Add lemon juice and rind. Beat well, adding the milk. Last fold in the well beaten egg whites.Pour into molds or baking dish. Put into a pan of water and bake 45 minutes at 300°. A light cake forms at the top, custard on bottom. (If eggs are small use 3) This is extra good. - Zeb L. Skousen - LEMON CAKE PUDDING 6 Tb. Butter 1/8tsp. Salt 3 Eggs, Separated 5 Tb. Flour 1s C. Sugar 1/3 C. Lemon Juice 1 Grated lemon rind ls C. Milk Method: Cream butter, salt and sugar. Add lemon juice, rind and egg yolks. Add milk and flour alternately. Stir until smooth. Fold in beaten egg whites, and pour into baking dish. Set in pan of hot water. Bake at 350° for 35 to 45 minutes. ~ Lena Riter - 190 -PERSIMMON PUDDING 1. 10C. Sugar 1 GC. Persimmon Pulp - 1 tsp. Butter, creamed cut up 1 Egg, beaten in 4 C, Milk 2. lt C. Flour, 1 tsp. each Soda, Salt, (not sifted) Cinnamon, Nutmeg, Cloves (mixed) 3. 1 Pkg. Seedless Raisins 1 C. Chopped Walnuts Method: Mix according to number, Bake 1 hour in 300° oven in a covered casserole (not in water). May press in Marischino Cherries for decoration on top, before cooking. Serves 12 to l4. - Inez Humphreys - RAISIN PUDDING Cream £ C. Butter and 4 C. Sugar Add: 4 C, Milk : tsp. Salt 1 C. Sifted Flour tsp. Nutmeg 1 tsp. Baking Powder 1 tsp. Vanilla 1 tsp. Soda 14 ©. Walnuts 1s ©. Seedless Raisins Mix like cake and put in buttered pyrex dish. GLAZE: Mix: 1 C. Dark Brown Sugar 3 Tb. Butter 2 C. Water Boil 2 or 3 minutes. Cool a little and pour over batter. Bake 40 minutes at 350° or until pudding is done. Test at 35 minutes. Serve with whipped cream. ~- Nell Schade - RASPBERRY AND VANILLA PUDDING 1 Pkg. Raspberry Jello, dissolved with 2 C, Water. Defrost 1 Pkg. frozen raspberries and add to cooled Jello. Let set. 1 Pkg. Vanilla Pudding (instant or cooked) 4 Pt. Whipping Cream When ready to serve add whipped cream to pudding and pile high on Jello servings, - Violet Smith - aE SPANISH CREAM Soak 4 envelope Gelatin in 4 C. Milk. Seald 24 C, milk and pour slowly on yolks of 3 eggs, well beaten. Add 4 C. sugar, 4 tsp. Salt. Return to double boiler and cook until mixture thickens somewhat. Remove from stove. Add gelatin and milk. When partially cold add whites of 3 eggs, beaten stiff. Flavor with Vanilla and pour into mold. Serve with custard sauce or whipped cream, - Violet Smith - STEAMED PUDDING 1 Qt. dried Bread Crumbs 1 Egg 1 C. New Orleans Molasses 1 tsp. Soda 1 C. hot Milk 1 tsp. Nutmeg 1 Tb. Butter, warmed in 2C. Raisins milk 1 CG. Flour