Sauce

Ingredients

• Cream 1/2 cup butter
• Add gradually 1 cup brown sugar
• Beat 2 egg whites stiff
• Add few grains of salt

Method

1. 1

   Place in double boiler and cook until dissolved and thoroughly heated.

2. 2

   Stir constantly.

3. 3

   Cool, add 1/2 pt. of heavy whipped cream and 1/2 tsp. vanilla.

As published

This recipe was extracted from Our favorite recipes (Stake Relief Society, 1954) (1954) by Church of Jesus Christ of Latter-day Saints. New York New York Stake. Relief Society, page 17. The excerpt below is the record exactly as published.

sauce on the bottom. Serve with a spatula and turn upside down so the sauce is on top. Serve with whipped cream topped with a maraschino cherry. Makes a nice family or party dessert and may be mde well in advance. Grettle Haglund LEMON CUP PUDDING Cream: Add: 2 egg yolks (well beaten) l lemon rind and juice 1 tbs. butter with lc. milk with lc. sugar 2 tbs. flour stirred in Fold in 2 egg whites beaten stiff. Pour into 4 individual baking dishes or casserole and place in pan of hot water. Bake 40-50 minutes at 300° (or until delicately browned). Beatriee Bates DESSERT Boil together: Add; Beat very stiff: lec. water te. lemon juice 1c. evaporated milk 1 pkg.lemon grated rind of (thoroughly chilled) ‘ jello 2 lemons 2 ¢,. sugar takeoff stove & When jello is syrupy thick, fold in whipped milk. Turn into mould lined with graham cracker crumbs and put crumbs over top. Use 7 X 12 pyrex dish for mold. 54 DATE PUDDING 2 lbs. dates 1 cup walnuts Mix: 1 tablespoon flour and 1 rounded teaspoon baking power together and add to dates. 5 eggs 1 cup sugar Separate yolks and beat with sugar. Add to dates and nuts. Beat whites of eggs until stiff and add to mixture. Bake in slow oven about 40 minutes. Ethel Handley LIGHT SUMMER DESSERT APPLE, LIME, MINT JELLO 1 pkg. lime jello lc. apple sauce 2c. boiling water 4 tap. mint extract Dissolve jello in boiling water. Set in cool place. When slightly thickened, add applesauce and mint extract. Stir occasionally so the applesauce is well blended. Serve with whipped crean. Anne Ehrenburg LIME SHERBET 1 pkg. lime Jello) gigsolve and cool. Then add: lc. hot water ) 13 c. sugar Juice of 2 lemons Grated rind of 1 lemon 1 qt. whole milk Stir thoroughly and put in refrigerator trays. Stir a couple of times in the process of freezing. Barbara Richards 55 PLUM PUDDING 10 cups bread crumbs 5 cups carrots finely ground 5 cups suet, chop very @2 cups dates fine 4 cups walnuts, chop e cups brown sugar 4 cups candied fruit 35 cups white sugar 5 cups raisins (seedless) 6 cups warm water } cups currants 10 cups sifted flour 5 tep. soda dissolved in 2/3 23 tsp. cloves cup hot water 2 tsp. cinnamon 10 eggs (large) — 25 tsp. nutmeg 2 tbs. salt Steam 23 hours. This recipe makes 12 to 14 number 23 cans. Weigh each can 1 3/4 lbs. before cooking and tie wax paper over top of can. Oil bottom of cans lightly. Cook in covered kettle with water half way up the cans, Work quickly after you put the soda in pudding and get on to cook at once. Seal while hot. Flour fruit lightly by using flour in the recipe. Pint jars can be used in place of cans. Fill jars 3/4 full and seal. This is the plum pudding sold by New York Stake Relief Society. Cleone Eccles SAUCE Cream 1/2 cup butter Add gradually 1 cup brown sugar Beat 2 egg whites stiff Add few grains of salt

Cook this with the app: pantry check, scaling, and the assistant.