Our favorite recipes (Wilshire Ward LDS, 1957)

1 tsp. Worcestershire Sauce Method: Grate cheese. Add all other ingredients and mix thoroughly. Let stand in warm place about 3 hrs. Scoop out French Rolls and fill with above mixture. Wrap individually in foil and let stand 1 hour. Warm in slow oven (325°) about 35 minutes, or until thoroughly heated. - Vanira Smithson - POTATO LIVE YEAST Soak a half Magic Yeast Cake or Yeast Foam in a pint of warm water. Grate a large potato, scald with 1 Pt. offboiling water, let boil up and when cool add to the yeast cake. Add 3 Tb. Sugar. Let work in warm room 4 or 5 hours. When mixing bread save a cup of yeast for a start. About twice a week put in 1 Tb. Sugar. When ready to bake each time be sure to save boiled potato water the night before. Let cool to lukewarm, add to within 3" of the top of a 2 Qt. jar. Add sugar if necessary to work good. This is made from dry yeast. Do not keep too warm when not in use. This yeast recipe comes in handy in case of emergency when bread or quick yeast is not available. - Alice W. Smith - and Maude Heder - otk 1 token Sees 3 | ee Ty # j Ie @ 8 8 & BS hat >..9 aw! — ° fy a oo BS @ SB B maak sat "a a eo eo 8 8 8 8 : ee vee! 7 ey Co : ANGEL FOOD DELITE Make Angel Food from a mix. Bake in long loaf pan. When cold slice lengthwise and spread between and completely frost with the following: Dissolve 1 envelope Knox Gelatine in a little cold water. Add 1 small can crushed pineapple. Whip cream until stiff, add to gelatine and pineapple. Set in refrigerator a few minutes before frosting cake. This will keep in refrigerator very well for a couple of days. : - Maude Marie Johns - ANGEL FOOD CAKE VARIATIONS CHOCOLATE CHIP: 1 Pt. Whipping Cream 2 Tb. Sugar 2 Pks. Chocolate Chips 1 Small Angel Cake, 3 Eggs broken into bite size bits Method: Melt Chocolate and sugar in double boiler. Whip egg whites and cream separately, then fold together. Beat egg yolk and add cooled chocolate a little ata time. Combine two mixtures and fold in angel cake bits. Put back in angel cake pan and put in refrigerator until ready to serve. Turn out on plate and cut in strips. This may also be served by just cutting cake in three slices and spreading between layers. Ice with thin layer of whipped cream. CUSTARD: 1 Tb. unflavored gelatin 3/4 C. sugar ~ C. Cold Water 4 tsp. Grated lemon peel 6 beaten Egg Whites 3/4 C. Lemon peel 6 beaten Egg Yolks 3/4 C. Sugar Method: Cut angel cake with forks into pieces. Half fill well oiled angel cake pan with cake. Add filling then more cake. Chill until firm. Unmold on serving plate. Cut in wedges. Serve with whipped cream. - Maude F. Weight - ROCKY ROAD 1 C. Whipping Cream 1 Large Angel Food Cake 1 Pkg. Chocolate Chips Method: Melt chips over hot water, add 4 Tb. hot water gradually. Remove from heat and add 2 egg yolks,well beaten, and 2 Tb. powdered sugar. Fold in 2 stiffly beaten egg whites and 1 C. whipped cream, and $C. chopped nuts and pinch of salt. Break cake in pieces size of walnuts, put in ring mold (slightly oiled). Pour chocolate mixture over broken cake, turning each piece with fork so as to cover well. Let stand in refrigerator 24 hours. Before serving dip mold in pan of warm water to release. Turn onto large glass plate or tray. Garnish with red and green cherries. Cut in wedges and serve with topping of whipped cream. - El Geva Farr - APPLESAUCE CAKE 3 C. Shortening 1 tsp. Soda 1 C.. Sugar 1 Egg 1 C. Raisins 2c. Flour + C. Nut meats 1 tsp. Cinnamon 1 C. Applesauce 4 tsp. Allspice sweetened tsp. Nutmeg 2 Tb. Hot Water Method: Cream shortening and sugar. Add egg and beat well. Add raisins, nuts, and apple sauce. Sift flour and spices. Add to batter, reserving a little bit to be added after soda has been added, dissolved in hot water. Bake in loaf or round tin, which has been