Our favorite recipes (Wilshire Ward LDS, 1957)

1 C. milk, scalded and cooled to lukewarm 1 Cake Yeast, soaked in 1/2 C. warm water 2 tsp. Salt Let raise in a warm place until bubbly. Add and beat well: 3 C. Milk, scalded and cooled to lukewarm 1 C. Margarine, melted 1 1/3 C. Sugar 6 Eggs 2 tsp. Cinnamon 1 tsp. Cardamom 6 C. Flour 1 C. Currants Let raise in warm place until double in bulk. Cook over heat in well greased abelskiver pans. -Mabes Anderson - 2h OLD FASHIONED BUTTERMILK HOTCAKES 2 C. Flour 1 tsp. Baking Soda 2 C. Buttermilk 3 Tb. Shortening 2 tsp. Baking Powder tsp. Salt 2 Eggs Method: If a thinner mix is desired, add a little extra milk. - Leo H. Nielson - SWEDISH PANCAKES 6 Eggs Scant 4 tsp. Salt 1 Pt. Milk 2 Tb. Sugar + tsp. Baking Powder 4 C. Flour plus 1 Tb. Flour Method: Blend all together by hand or blender. Turn on electric fry pan to 415° - or heat regular fry pan. Butter pan and pour batter in to make thin layer. Cook on both sides. Cut in sections, butter, sprinkle with powdered sugar, roll and eat. ~ Dawn Marcus - TUNA IN PANCAKES (SUZETTES ) Pancake mixture: 1 1/4 C. Flour 2c. Milk ) Beat together 3 eggs, beaten ) Heat small fry pan. Fry very thin - only about 2 Tb. for each cake. Stack cakes and set aside. Saute to soft: Green Onion Green Pepper(optional ) Celery (chopped Salt fine ) Add 1 can tuna, add mayonnaise to soften. Roll a spoonful of filling into each pancake. Place in baking dish, close together. Pour over top - sour cream seasoned with onion salt, grated cheese. Bake at 350° for about 15 minutes - until cheese melts and cream bubbles and browns. - Carl D. Wahlquist - WHOLE WHEAT PANCAKES 2 C. Whole Wheat Flour 1 Tb. Brown Sugar 2 Eggs 2 tsp. Baking Powder 1 1/2 C. Milk 4 Tb. melted Butter Method: Separate eggs. Sift dry ingredients together. Mix small amount with egg yolks. Alternately stir in milk and dry ingredients. Beat until smooth. Add melted butter. Fold in well beaten egg whites. Bake on pre-heated griddle. - Mrs. Maude Heder - WAFFLES 1 1/2 C. Flour 2 Eggs 3 tsp. Baking Powder 1 C. Milk 1/2 tsp. Salt 1/2 C. Melted Shortening Method: Sift together flour, baking powder and salt. Separate eggs, putting the yolks into a large mixing bowl and the whites into a small mixing bowl. Beat egg whites until stiff. Place large bowl on mixer stand and beat the yolks until thick and lemon colored. While beating the yolks add milk and melted shortening and continue beating until well mixed. Gradually add the dry ingredients, beating constantly with the bowl revolving until the batter is light. Fold in egg whites; and bake the waffles about 3 minutes each, until golden brown, in a pre-heated waffle iron. Serve with butter and maple sugar, maple syrup or honey. - Bob Ensign - SIMPLE SYRUP Put 4 parts sugar to 1 part water. Mix in glass jar and season with maple flavoring. Let stand 24 hrs. before using. Will keep indefinitely and is far cheaper than maple syrup. | - Ettie Lee - FRENCH TOAST 4 Slices White Bread 1/2 C. Cream each 4 inch thick f1/2 drops Vanilla 3 Eggs Shortening for frying 1 heaping tsp. Sugar Powdered Sugar Method: Cut each slice of bread crosswise and trim. Beat eggs, add cream, vanilla, and soak bread thoroughly therein. Fry in hot shallow shortening on both sides until nicely browned and done. Sprinkle with powdered sugar when serving. | - Bishop Irving L. Pratt, Jr. SOUTHERN TOAST DELIGHT Use whole or cracked wheat bread, as many slices as required, cut not too thick. Place in oven and toast to a golden brown. Take from oven and dip in boiling water and out quickly; spread generously with fresh butter. Place on heat resistant serving plates and return to oven until sizzling hot and butter well absorbed, then serve with Maple Syrup, a slice of crisp bacon, a boiled or fried, or scrambled egg. - Zeb N. Skousen - GRANDMOTHER'S SCOTCH POTATO SCONES