The Relief Societ Cookbook

2/4 pt. cream Roll crackers, leaving two out. Roll nuts, cut marshmallows. Put all together with cream and work with fingers and form roll size of slices desired. Then roll in remainder of crackers. Make day or so before using or long enough to chill and set. Slice and serve with whipped sweetened cream sprinkled over with nuts or chocolate candies. Serves five. — Mrs. Daniel Ricks. DATE PUDDING y. egg c. Karo 2 c. water c. nuts 1 c. dates 1 tsp. soda 2 c. flour Steam in greased pan hours. CARROT PUDDING 1/2 grated potato grated carrots sugar raisins c. flour 1 tsp. soda V2 tsp. salt 1 tsp. cinnamon 1 ■_> tsp. allspice V4 tsp. cloves ttiV&r Beat soda into potato, add carrot and fruit, then the dry ingredients. Mix thoroughly and steam for four hours. Serve with either lemon or hard sauce. — Mrs. Earl J. Soelberg. ^ jj^t^i i* CARMEL SAUCE 7J/^^7 1 c. sugar carmelized by melting in frying pan. When melted ' ' a n^P add 1 c. water and boil until dissolved. - a>^" dJ^K / CARMEL CUSTARD Use above sauce by placing 1 Tbsp. in individual mold, than carefully pour into molds the following mixture: 1 qt. scalded milk, poured over 5 beaten eggs, V2 c. sugar, V4 tsp. salt, nutmeg and lemon ext. Set molds in pan with water in it and let bake in a moderate oven until a knife will come out clean, (about 20 minutes). Let cool and remove by running around custard with knife. Turn upside down into sauce dish. FIG PUDDING 1^4 c. sugar 1 tsp. cinnamon 1 c. raisins ' V2 tsp. allspice 1 c. currants V2 tsp. cloves 1 c. suet V2 tsp. nutmeg 1 c. flour 1 c. molasses 1 2 c. figs, cut fine V2 tsp. soda 1 L, c. nuts 4 eggs Mix all together dry then add one cup molasses with V2 tsp. soda. Add 4 well beaten eggs. CARMEL SAUCE Cream together 1 cup brown sugar, % cups butter. Let simmer until sugar is dissolved. Add x ■> c. cream, 1 tsp vanilla. GRATED SWEET POTATO PUDDING 3 large sweet potatoes 1 tbsp. melted butter or nut 1 c. sugar margarine 1 c. milk 1 tsp. cinnamon 1 egg l4 tsp. cloves Pare and grate potatoes, or put through food chopper. Ada sugar and milk and mix thoroughly. Beat in the egg and add butter and spices. Put in shallow, well greased baking dish and bake until brown in (350) degree oven or, put in double boiler and steam 2V2 hrs. May be served with any good pudding sauce, or spread with preserves and meringue and browned. ORANGE PUDDING 6 oranges, med. 3 egg yolks, 3 egg whites 1 lb. can grated pineapple 1 envelop knox gelatin y2 c. sugar Juice of j L> lemon Combine yolks and sugar, add pineapple, orange juice and 1 grated orange rind. Soak gelatin in V2 c. cold water let stand a few minutes then fill cup with boiling water. Mix all ingredients and last stir in stiff egg whites. Put in fancy dishes ready to serve. — Mrs. Nathan Levine. ROLLED RAISINS 3y2 c. flour 2 lb. raisins 1 tsp. cinnamon, cloves 1 ^ tsp. salt 2 c. sugar 2 c. hot water V2 c. butter y2 c. lard 2 tsp. soda Put sugar, butter, or lard and raisins in the hot water in a kettle and let boil 2 minutes. Remove from fire and add the 2 tsp. of soda while hot. Whip very hard and set aside to cool. When cool add the flour and bake 1 hour. — Mrs. Lorenzo Jensen.