MORMON RECIPES "Famous Mormon Recipes" Complied by Winnifred C. Jardine - 1967 SPLIT PEA SOUP A wonderfully-flavored and hearty soup such as this needed only warm freshly-made bread, churned butter, and a dessert of home-bottled fruit to make a filling meal. Soups were a mainstay of the pioneers and were always served as a main dish. SPLIT PEA SOUP WITH SAUSAGE BALLS 1 pound (2 1/4 cups) green split peas 3 quarts water 2 teaspoons salt 1/2 teaspoon pepper 1/4 teaspoon marjoram, if desired 1 pound pork sausage 1 cup diced celery 1 cup diced potatoes Wash split peas and sort. In large saucepan combine water and seasonings and bring to boil. Add peas gradually so water does not stop boiling. Shape sausage into 1-inch balls (about 28 of them) and roll in flour. Drop into soup, cover, and simmer until sausage is well done and peas are tender - 2 1/2 to 3 hours. About 30 minutes before time to serve, add vegetables and cook until tender. Makes 12 servings. CREAM OF CORN SOUP Those who remembered eating the chewy dried corn of pioneer days could never quite reconcile themselves to modern canned and frozen corn. Nonetheless, this tasty variation of a pioneer recipe is delicious. The cinnamon whipped cream garnish is the sort of gentile touch that many Mormon "Saints" brought with them across the plains. CREAM OF CORN SOUP 1 1/2 cup diced salt pork or bacon 1/4 cup minced onion 1/4 cup flour 4 cups milk 1 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon celery salt 1 1/2 cups cream style or whole kernel corn Cook salt pork or bacon in heavy saucepan over medium heat until almost crisp. Add onion and cook until soft but not brown. Blend in flour, then add milk and cook and stir until thick and smooth. Add corn and bring to boiling point; season. For special occasions, serve with a spoonful of spiced whipped cream made by combining 1/2 cup heavy cream and 1/2 teaspoon cinnamon and whipping until stiff. Makes 4 servings. ST. JACOB'S SOUP The family of Benjamin Morgan Roberts, a member of the famous Mormon Battalion, has handed this recipe down from generation to generation. He and his sons used it often when they were "batching" out on their ranch in Southern Utah. Good soups among the pioneers were the result of the most frugal ways with eery piece of vegetable and every bone or scrap of meat. ST. JACOB'S SOUP 1/4 pound salt pork or 8 strips bacon 2 large potatoes, diced 2 large onions, sliced 1 No. 303 can or 4 fresh tomatoes Dice pork or bacon finely and cook until brown but not crisp. cook potatoes and onions in water to cover until. Add pork with some of the drippings, also tomatoes, and simmer for 10 minutes. Season to taste with salt, pepper, and seasoned salt. Makes 4 servings. FISH CHOWDER Fish played a bigger part in the history of Mormon Country than one might suppose for an inland area. During 1855-56 both pioneers and indians were in dire need of food, and it was then they really turned to the fish in Utah Lake and the mountain streams as a source of food. Waves of "Saints" came to the shores and stayed until they had enough fish salted to last through the winter, then they would leave to make room for others. "For weeks the work went on", wrote Peter Madsen, pioneer fisherman of Utah Country. "Nobody ever asked who did the work or who received the fish." We were comparatively equal in those days and all we asked was enough to eat until we could raise crops to supply us with food". 3/4 cup diced potatoes 1/2 cup diced celery 2 tablespoons diced onion 3/4 cup water 2 tablespoons butter 1/2 teaspoon salt 2 tablespoons four 2 cups milk 1/2 pound (about 2 cups) cooked fish, broken in pieces 1/2 cup tomato juice 2 tablespoons Worcestershire Sauce Simmer vegetables in water until tender. Melt butter over low hear, add salt and flour, and stir well. Remove from heat and gradually add milk. Cook until thick and smooth, stirring all the time. Combine with vegetables, fish, and any liquid used in cooking fish (or in canned fish). Add tomato juice and Worcestershire Sauce. Heat well and serve. Makes 1 quart. HAMBURGER BEAN GOULASH Dried beans and beef were common fare for pioneers. Early seasonings probably included only salt and perhaps some dried chili peppers, but the addition of curry powder and powdered cumin seed (or cominos) along with chili powder makes this goulash into one of the tastiest chilis you'll ever eat. HAMBURGER BEAN GOULASH (CHILI) 3 cups (1 lb.) small dried red beans 6 cups water 2 or 3 bay leaves 2 pounds ground beef 1/2 pound bulk pork sausage 3 large onions, chopped 3 garlic buds, minced 1 No. 2 1/2 can tomatoes or 3 8-oz cans tomato sauce 1 tablespoon chili powder 2 small chili peppers 3/4 teaspoon curry powder 1 tablespoon powdered cumin seed (or cominos) 1 tablespoon salt 1/4 teaspoon Tabasco Wash and sort chili beans. Put into large kettle with water and bay laves, and cook until tender. In skillet, brown meat, onions and garlic, and add to drained beans along with remaining ingredients. Simmer together for one hour, then cool and refrigerate. Usually best when reheated. Makes 12 servings. CURRY AND RICE In the early days when the McCune family came to Utah from India, where the father had served in the British Army, they brought this recipe or East India Curry and Rice. It was a frequent refreshment for quilting and sewing bees in the McCune home. EAST INDIA CURRY AND RICE 3 medium onions 1 tablespoon butter or shortening 2 pounds round steak, cut into cubes 2 teaspoons salt 3 teaspoons good quality curry powder 1 medium large potato, pared and cubed 1 No. 303 can peas, undrained 3 or 4 hard-cooked eggs, halved 3 cups fluffy hot rice Lemon wedges Slice onions and cook in large skillet in butter until tender. Add steak cubes, sprinkle with salt and curry powder, and brown until spices are cooked into meat. Add potato cubes, then cover with water and simmer, covered, until meat is tender. add peas and continue cooking until part of liquid is absorbed. Just before serving, add egg halves and heat through. To serve, make a nest of steaming rice on plate, spoon egg half on top and cover generously with curried meat. Curry is best made the day before serving, but rice should be cooked fresh. Leftover meats may be curried this way. Makes 6 servings. CHICKEN AND DUMPLINGS Chickens were brought across the plains with some of the pioneers as early as 1847 and 1848, and so were enjoyed from the earliest days. How good that fragrant chicken, bubbling in a heavy black iron kettle over the open fire must have smelled to people who had been so intimate with hunger and want. STEWED CHICKEN AND DUMPLINGS 1 stewing hen, cut up 2 dry onions, diced 1 tablespoon salt 1/4 cup chicken fat or shortening 1/4 cut flour 1 cup sifted flour 1/2 teaspoon salt 1 1/2 teaspoons baking powder 1/2 cup milk 2 tablespoons melted shortening On day before serving: Place chicken pieces into heavy pot along with onion, 1 teaspoon salt, and water to cover. Simmer, covered, over low heat for 3 to 4 hours or until meat is tender and falls from bone. Refrigerate chicken in broth overnight On day of serving: Remove fat. Remove chicken pieces from bone and refrigerate. In kettle, melt chicken fat, stir in 1/4 cup flour, then add strained chicken broth (with enough water to make 4 cups), and stir and cook until thickened. Add chicken pieces and heat through. For dumplings: Sift together 1 cup flour, 1/2 teaspoon salt, and baking powder. Add milk and melted fat to make soft dough. Drop dumplings from spoon into simmering chicken stew, cover tightly, and steam without lifting cover for 12 to 15 minutes. Makes about 6 servings. BEEF PIE Beef stew in its most simple form, constituted much good eating among the Mormon immigrants, who were wise in the ways of varying them according to the vegetables at hand. Sometimes the stews were graced with dumplings, sometimes with pastry or biscuit topping. Cheese was later added to biscuit dough for extra flavor. BEEF PIE, CHEESE BISCUIT TOPPING 1 1/2 pounds round steak 1/2 cup flour 2 teaspoons salt 1/4 teaspoon pepper 1/4 cup drippings or shortening 3 cups water 1 teaspoon vinegar 1/2 teaspoon sugar Pinch cloves 1 bay leaf 3 carrots, pared and sliced 3 potatoes, pared and diced 1 large onion, cut in eighths Combine flower, salt, and pepper and pound into both sides of steak; cut into stew-size pieces. Brown in drippings in skillet. Add water, vinegar, sugar, cloves, and bay leaf. Cover and simmer until meat is tender - about 2 hours. Add vegetables and more water, if necessary; continue cooking until vegetables are tender. remove meat and vegetables to 2-quart casserole and thicken gravy, if desired; pour over vegetables and meat. Top with cheese biscuit topping and bake at 400 degrees F. for 20 minutes or until browned. Makes 6 servings. Cheese Biscuit Topping: Mix 1 1/4 cups grated cheddar cheese with 2 cups sifted flour and 4 teaspoons baking powder. Cut in 3 tablespoons lard or shortening, then stir in 2/3 cup milk. Turn onto floured board and knead lightly. Roll to fit casserole, slash top, and lay over stew, crimping edges to rim of casserole. Bake as directed. HAM LOAF A long process of curing and smoking was necessary to turn out the hams used in pioneer days. Folks from miles around would bring fresh meat into the smoke houses where, after a long period of salting, pieces of meat were hung by cords from the ceiling for the smoking. Corn cobs were used as fuel, never being brought to a full flame, but rather heaped on so only smoke would come up. Part of the meat was usually left as pay for the job done. HAM LOAF WITH MUSTARD SAUCE 1 pound smoked ham, ground fine 3/4 pound lean pork, ground fine 1 egg, beaten 1/2 cup fine bread crumbs 1/2 cup milk 2 tablespoons vinegar 2 tablespoons brown sugar 1/2 teaspoons dry mustard Combine all ingredients and mix well. Pack lightly into large loaf pan and bake in 350 degree F. oven for 1 hour. Makes 6 to 8 servings. Serve with Mustard Sauce. Mustard Sauce: Beat 3 egg yolks, then add 2 tablespoons each of sugar and water, also 1/4 cup vinegar, 3/4 teaspoon salt, and 1 tablespoon dry mustard. Cook in small saucepan over medium to low heat, stirring until thick. Add 2 tablespoons butter and 2 tablespoons grated horseradish, then fold in 1 cup heavy cream, whipped. PORCUPINE MEAT BALLS Meals were simple for the pioneers and the more substantial each dish, the better. These meat balls, filled with rice and cooked in seasoned tomato sauce, needed only a vegetable or salad and some bread to complete a fairly hearty meal. PORCUPINE MEAT BALLS Sauce: 1 No. 2 1/2 can or 1 quart tomatoes 1 small onion, diced 1 clove garlic, minced (optional) 1 cup water 1 teaspoon salt 1/4 teaspoon sugar Meat Balls: 2 pounds ground beef 2 tablespoons four 1 teaspoon rosemary, crushed fine 1 teaspoon chopped onion 1/2 cup uncooked rice 1 1/2 teaspoons salt 1 egg, slightly beaten Combine all ingredients for sauce in deep covered saucepan and place over low heat to simmer. Combine ingredients for meat balls and form into balls about the size of walnuts. Brown evenly in hot fat or lard. As they are browned, drop meat balls into deep kettle containing hot tomato broth. When all meat balls are browned, add 1/2 cup hot water to meat ball drippings and cook and stir to loosen meat particles; pour into tomato broth. Cover tightly and simmer for about 40 minutes. Makes 6 to 8 servings. EARLY LAMB STEW This is and always has been sheep country. Lambs were brought across the plains with some of the companies of 1847 and so lamb provided some of the early food as well as some of the early industry of the state. Not only were lamb herds grazed on the lush green mountain sides, but some were fed out on the deserts. Through the years sheep have provided some sizeable fortunes to inhabitants of the state. EARLY LAMB STEW 2 or 3 pounds lamb stew meat Salt and pepper 4 tablespoons flour 3 cups water 1 bay leaf 1 clove garlic, minced or mashed 1 medium onion, chopped 1 course stalk celery, diced 1 carrot, diced fine 1 cup tomatoes, canned or fresh peeled Vegetables to add to stew later Brown lamb pieces in hot fat, adding just a light sprinkle of sugar. Stir in salt, pepper, and flour, cooking and stirring for a few minutes. Add water and stir well, bringing to boiling point. Turn heat down and add bay leaf, garlic, and vegetables. Cover tightly and simmer for 1 1/2 hours or until meat is almost tender. Prepare additional vegetables - small carrots, onions, potatoes, and turnips, if desired, all cubed fairly small. Put vegetables into frying pan with meat drippings and heat and stir until vegetables are golden brown on all sides. Add to lamb and continue cooking until tender. If desired, cook dumplings with stew and serve with eat. Makes 6 to 8 servings. STUFFED PORK CHOPS During the early days when the family pig was killed, the whole family helped to prepare the meat for the months ahead. The fat was rendered into lard, taking great care not to overbrown the cracklings, for they were used in some of their most tasty dishes. Hams, shoulders, and bacon were cured and smoked heavily to preserve them for the winter ahead. Much lean meat was cut and ground for sausage. And finally some choice parts were eaten fresh, a great treat for the family. GOLDEN WEST STUFFED PORK CHOPS 6 center loin pork chops, cut 1 1/2 inches thick 2 cups soft bread crumbs 2 tablespoons finely chopped onion 2 tablespoons butter 1/4 cup grated apple 1/2 teaspoon salt Dash pepper 3 tablespoons rich milk (or evaporated milk) Lemon juice Flour 1 egg, beaten Fine dry bread crumbs 1 cup water With sharp knife cut a deep pocket in each chop. Toss together soft bread crumbs, chopped onion that's been cooked in butter, grated apple, salt, and pepper, and moisten with milk. Place 1 tablespoon of stuffing into each pocket and fasten closed with toothpick. Sprinkle each chop with salt and pepper and a few drops of lemon juice. Dredge with flour, then dip into beaten egg, roll in fine bread crumbs, and brown well on both sides in hot fat. Place on rack in roasting pan, add water, cover, and bake at 350 degrees F. for 1 hour. Makes 6 servings. BEEF CABBAGE ROLLS Cabbage was one of the early vegetables grown in Mormon Country and the idea of stuffed cabbage leaves was brought by immigrants of several different countries. This was just one of many different recipes for making the popular "kaldolmar" or stuffed cabbage leaves. BEEF CABBAGE ROLLS 1 1/2 pounds ground beef 1 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon sage 1/2 cup rice, partly cooked 1 egg, beaten 1/4 cup chopped onion 12 to 16 outer cabbage leaves 12 to 16 bacon slices 1 can (No. 2 1/2) tomatoes Combine hamburger, salt, pepper, sage, rice, egg, and chopped onion and form into rolls similar in shape and size to frankfurts. Wash cabbage leaves and drop into boiling salted water long enough to wilt slightly; drain. Fold each leaf loosely around a hamburger "frank", leaving room for rice to swell. Wrap bacon slice around and fasten with toothpick. Place into simmering tomatoes in large kettle, cover, and simmer for 30 to 45 minutes. Serve hot, using tomatoes as sauce. Makes 6 to 8 servings. LIMA BEANS AND SAUSAGE A variation on chili is this Lima bean and sausage casserole, seasoned lightly with chili powder or dried chilis. Such dishes as this were wonderfully nourishing to the hard-working "Saints" who needed food that would "stick to the ribs". LIMA BEANS AND PORK SAUSAGE 2 cups dried Lima beans 3/4 pound pork sausage 1 1/4 cups tomato juice (or 1 can cream of tomato soup) 1/8 teaspoon chili powder Salt and pepper Wash and sort Lima beans, then soak in water to cover for several hours or overnight. Cook in same water until tender. Drain, reserving liquid. Brown pork sausage thoroughly and drain off drippings. Add to beans along with tomato juice and chili powder. Add salt and pepper to taste. Thin dow with bean liquid to consistency of chili and serve hot. Makes about 8 servings. MORMON PANCAKES Fortunate were the person who could build a smoke house and practice the art of preserving meat, for he could salt and smoke meat supplies for the people from miles around, and thus earn part of the meat as his pay. after the curing process, some of the meat was wrapped in clean flour sacks, then in several layers of newspaper and buried in wheat bins where it would keep for a year or more. MORMON PANCAKES WITH SIDE PORK 8 to 12 slices salt pork or thick bacon slices 3 eggs, beaten 1 1/3 cups milk 2 cups sifted flour 1/2 teaspoon salt 1 tablespoon sugar 4 teaspoons baking powder 3 tablespoons pork drippings Parboil salt pork, then drain thoroughly and brown on both sides in hot skillet. Or cook bacon until barely crisp. Remove from pan and keep warm. Beat together eggs and milk. Sift flour with salt, sugar, and baking powder, then stir into milk and egg mixture. Stir in drippings. Drop by tablespoonfuls onto hot greased griddle. Cook until lightly brown on under side, flip over and cook other side until well done. as each pancake is ready to come off the griddle, lay a slice of the fried pork onto the cake and serve with plenty of syrup. MORMON GRAVY Mormon gravy was common fare among the early settlers and is still hearty and nourishing for many of their descendants who like to make it with ground beef or frizzled ham or bacon, and serve it over baked potatoes. The pioneers often spooned it generously over meat pies, made from small pieces of left-over meat or poultry cooked together with such vegetables as carrots, potatoes, turnips, onions, and seasoned with salt and pepper. MORMON GRAVY 4 tablespoons meat drippings (bacon, beef, ham) 3 tablespoons flour 2 cups milk Salt, pepper, paprika Remove any meat from pan and measure fat. return desired amount of fat to skillet. Add flour and brown slightly if desired. Remove from heat and add milk, stirring well to blend. Return to heat and cook and stir until mixture is thick and smooth. Season to taste. Makes 2 cups. Serve with potatoes, biscuits, corn bread, or even pancakes or waffles. WHEAT BREAD The remarkable thing about this bread is that it can be mixed, kneaded, and shaped into loaves at one time, then allowed to rise for 1 or 2 hours and baked. The ease of making has kept this a popular recipe even today among pioneer descendants who still enjoy baking with whole wheat flour. For altitudes near sea level, it is best to use two packages of yeast rather than the one called for here. OLD-FASHIONED WHEAT BREAD 1 package active dry yeast 1/3 cup warm water 1 tablespoon cooking oil 1 tablespoon salt 1 tablespoon honey 1 tablespoon molasses 3 cups milk, scalded and cooled 6 cups (about) whole wheat flour Soften yeast in warm water. Add oil, salt, honey, molasses, and cooled milk, and blend. Add enough flour to make soft dough that leaves sides of pan (may be a little sticky). Turn into floured board and knead 5 to 10 minutes or until smooth, using extra flour as needed. Allow dough to rest 10 minutes, then shape into two loaves and place in greased loaf pans. Allow to rise not quite double in bulk (1 1/2 to 2 hours) and bake in 375 degree F. oven for 45 minutes or until done. Makes 2 loaves. SOURDOUGH BATTER Sourdough was used in the very early days before baking powder or yeast was available. The sourdough starter was made by combining flour, salt, and water in a crock that was placed in the warm earth near enough a fire to keep warm.. Once it had begun to ferment and bubble, it was et aside to sour sufficiently to use in bread, pancakes, or biscuits. Each time the Basic Batter was used, one cup was held back in the crock, more flour and water were added, and again it was left in a warm place to become sufficiently sour for the next meal. For us it's easier to use yeast in the"starter", as described below. BASIC SOURDOUGH BATTER 1 package active dry yeast 1/2 cup warm water 2 1/2 cups flour 2 cups warm water In glass or crockery bowl, dissolve yeast in 1/2 cup water. Add four and remaining water, mix well, and allow to stand, loosely covered, in warm place for 3 to 5 days. Each time Basic Batter is used, reserve 1 cup to use as a "starter" for another batch. This may be kept covered in refrigerator indefinitely. To make it into Basic Batter again, add 2 1/2 cups flour and 2 cups warm water and allow to stand at room temperature overnight. It is then ready to use, but one cup should be taken out to keep as another "starter". SOURDOUGH PANCAKES When the pioneer men would go out for several days to tend sheep herds or scout or bring supplies back, they carried with their camp outfits a one-half gallon crock in which they kept a sourdough "starter." When camp was pitched and a big fire built, they would get out the crock of sourdough batter and a pan of flour and combine enough of each to make just the right kind of batter. Probably no pancakes have ever tasted better! SOURDOUGH PANCAKES 1 recipe Basic Sourdough Batter 1 egg 2 tablespoons melted shortening 1/4 cup rich milk or evaporated milk 1 teaspoon salt 1 teaspoon baking soda Remove one cup "starter" from basic sourdough batter to hold over in refrigerator. To remaining batter, add egg, shortening, and milk, and beat thoroughly. Combine salt, soda, and sugar, and blend into batter. Allow to stand for a few minutes, then fry on hot griddle. Makes 25 to 30 dollar-size pancakes. If necessary, add a little more flour to make a proper consistency. SOURDOUGH BREAD In the very early days when men fixed their own meals around the campfire, they usually had only the bread they made along with fried meat and a hot drink. They mixed their dough entirely by "feel" and any kneading was done directly in the pan. Sourdough bread is not as light as regular yeast bread, but its slightly sour flavor and fine compact texture are pleasant eating for a change. This is especially good sliced and toasted. SOURDOUGH BREAD 1 recipe Basic Sourdough Batter 1 quart lukewarm water 3/4 to 1 cup sugar (depending on how sweet a dough you want) 2 tablespoon salt 6 tablespoons melted shortening 12 cups flour (about) Combine ingredients in order given, using only enough flour to make dough so that it can be handled. Turn out onto lightly floured board and knead until smooth and elastic. Place in greased bowl and allow to rise. (This takes longer than regular yeast bread.) Knead down and allow to rise again. Divide dough into four parts and shape each into loaf; place into greased loaf pan. Allow to rise. Bake at 375 degrees F. for 45 minutes or until done. Makes 4 loaves. WHEAT CAKES Hand coffee grinders were the first mills used in the Salt Lake Valley and could break and actually even grind corn and wheat into flour or meal. As one might suspect, the pancakes or bread made then was of a coarser texture than made nowadays from our finely ground whole wheat flour. WHEAT CAKES 1 1/3 cups sifted whole wheat flour 3 teaspoons baking powder 3 tablespoons sugar 3/4 teaspoon salt 3 eggs, well beaten 1 1/4 cups milk 3 tablespoons drippings or melted shortening Stir together dry ingredients. Combine eggs and milk, then stir into dry ingredients along with drippings, mixing only until blended. (For lighter pancakes, eggs may be separated and stiffly beaten egg whites folded into batter just before baking.) Bake on lightly greased griddle until golden brown, then turn. Makes twelve 4-inch pancakes. This batter makes good waffles, too. WHOLE WHEAT QUICK BREAD Phoebe Elizabeth Cook Hale, who served as hairdresser and assistant to the cook in the royal household of Queen Victoria, brought this recipe with her to Mormon Country. It was always a delicacy in her home and has been handed down to her children and grandchildren with whom it is still a favorite. WHOLE WHEAT QUICK BREAD 1 egg, beaten 2 cups buttermilk 3 tablespoons molasses or honey 1 1/2 tablespoons melted butter 2 cups whole wheat flour 1 teaspoon soda 1 teaspoon salt 1 teaspoon baking powder 1/2 cup nuts, if desired 1/2 cup raisins Combine egg, buttermilk, molasses, and melted butter, then stir in dry ingredients that have been mixed together. Stir in nuts and raisins, and spoon batter into two greased loaf pans. Bake in 400 degree F. oven for 1 hour. Cool. Makes 2 loaves. MORMON JOHNNYCAKE The first company of Mormon pioneers, consisting of 163 men, 3 women, and 2 children, arrived in Salt Lake Valley on July 24, 1847. They brought with them only supplies enough to sustain them along the way. Other companies were to follow with animals and supplies for taking care of needs through the winter. Cornmeal and flour were two of the original staples, so a simple kind of Johnnycake was undoubtedly made right from the first - consisting of cornmeal, flour, buttermilk, molasses, and possibly some soda. Later, the Johnnycake became more tasty with the addition of eggs and butter. MORMON JOHNNYCAKE 2 eggs, beaten 2 cups buttermilk 2 tablespoons molasses or honey 2 cups cornmeal 1/2 cup flour 1 teaspoon soda 1 teaspoon salt 2 tablespoon butter Beat eggs until light. Add buttermilk and molasses or honey. Combine dry ingredients and stir into batter along with melted butter. Pour into buttered dripper pan to bake at 425 degrees F. for about 20 minutes or until done. Cut into large squares to serve. Makes about 24 pieces. BRIGHAM'S BUTTERMILK DOUGHNUTS This recipe belonged to Emily Dow Partridge Young, wife of Brigham Young and my great Grandmother. Because there was not a great variety of foods, when something was made it was generally made in large quantity, and Grandmother Young's recipe was double this size. You may double the recipe or cut it in half, and you'll find the doughnuts are as tender and crisp and delicious as anything made out of a modern cookbook. Nutmeg, incidentally, was a chief spice in the early days and was grated tediously by hand over tiny metal nutmeg graters. BRIGHAM'S BUTTERMILK DOUGHNUTS 2 cups buttermilk 2 large eggs, beaten 1 cup sugar 5 cups sifted flour 2 teaspoons soda 1 teaspoon baking powder 1 teaspoon salt 1 teaspoon grated nutmeg 1/4 cup melted butter or shortening Combine buttermilk, eggs, and sugar, and blend well. Beat in sifted dry ingredients, then stir in melted butter. Roll or pat dough on floured board about 1/4 inch thick and cut with 2 1/2 inch doughnut cutter. Fry in hot fat (375 degrees F.) until golden brown on both sides. Drain and sprinkle with sugar, if desired. Makes 2 dozen doughnuts. PIONEER LETTUCE SALAD Lettuce salads were the earliest used by the pioneers in Mormon Country, and this one was the most popular of all - made with a sweet-sour whipped cream. PIONEER LETTUCE SALAD 1 head lettuce 1 cup heavy cream 1/4 cup vinegar 1 teaspoon sugar 1/4 teaspoon salt Cut lettuce into wedges or shred. Whip cream and blend with vinegar, salt, and sugar. Serve over lettuce. Makes 6 servings. Another dressing used by the pioneers for lettuce was made by combining 1 cup finely chopped onion, 1/2 cup vinegar, 1/4 cup water, 1 teaspoon sugar, and salt and pepper to taste. SWEET-SOUR CABBAGE SLAW Sweet-Sour Cabbage Slaw can be used either as a relish or a salad. Pot roast of beef, barbecued chicken, or leg of lamb are greatly enhanced by its flavor. It has made Mormon cooks famous. SWEET-SOUR CABBAGE SLAW 1 medium head cabbage, coarsely grated or chopped 1 large onion, chopped finely 1 1/2 teaspoons salt 3/4 cup sugar 1 teaspoon celery seed 1/2 teaspoon dry mustard 1 cup vinegar 1/2 cup salad oil In a bowl that can be covered, alternate layers of cabbage and onion. In a small saucepan combine salt, sugar, celery seed, mustard, and vinegar, and bring to a boil. Add salad oil. Pour hot mixture over cabbage. Cool. Cover and let stand in refrigerator for 24 hours. Makes 8 servings. (May be kept covered for several days in refrigerator.) QUILTER'S POTATO SALAD Quilter's potato salad was used in more than one pioneer home to serve to the "sisters" who came to quilt or sew carpet rags - thus its name. With the scarcity of many good food items, one ingredient they seemed to have plenty of in later years was heavy cream. QUILTER'S POTATO SALAD 3 large potatoes 3 hard-cooked eggs 1/4 cup minced onion Salt and pepper 1 teaspoon dry mustard 1 teaspoon salt 3 tablespoons sugar 2 eggs 3 tablespoons melted butter 1/2 cup hot vinegar 1 cup heavy cream, whipped Cook potatoes in their jackets until tender, then cook, peel, and dice into 1/2 inch squares. Add chopped hard-cooked eggs, onion, and salt and pepper to taste. For dressing, combine mustard, salt, and sugar. Beat eggs with melted butter and hot vinegar. Cook over boiling water until thick. chill. Combine with whipped cream and fold gently into salad. Makes 6 servings. COOKED SALAD DRESSING Even the pioneers were grateful for such an easy recipe as this. Always a favorite for use in potato salad, cooked salad dressing is good blended in equal parts with mayonnaise and tossed into a macaroni or rice salad. This is a favorite. COOKED SALAD DRESSING 1 egg 2 tablespoons sugar 1 1/2 teaspoons salt 3/4 teaspoon dry mustard 1/8 teaspoon paprika 1/4 cup vinegar 3/4 cup salad oil 1 cup water 1/4 cup cornstarch Put egg, sugar, seasonings, vinegar, and salad oil into mixing bowl, but do not stir. Make a paste by mixing cornstarch with 1/2 cup cold water; add additional 1/2 cup water and cook over low heat, stirring constantly until it boils and becomes clear. Add hot cornstarch mixture immediately to ingredients in mixing bowl and beat briskly with wire whip or rotary beater. Cool before serving. Makes 1 pint. POTATO CAKES Favorite recipes brought form many homelands were used frequently to help assuage homesickness. This Potato Cake recipe came across the plains with a young woman from Austria nearly a hundred years ago. Potato cakes are delicious served hot or cold with any kind of meat, fish, poultry, or salad. POTATO CAKES 6 medium potatoes 2 teaspoons salt 1/2 cup milk 2 eggs 1 cup flour Shortening Wash and peel potatoes, then grate medium fine. Combine with salt, milk, eggs, and flour. Drop mixture by spoonfuls into hot shortening in skillet and fry to golden grown on both sides. Makes 4 servings. SPICED RED CABBAGE Typically German, this recipe was carried on the long trek to the Salt Lake Valley and has been passed down as a favorite from generation to generation. It is still used in many homes today - traditionally in some as part of the Christmas feast. SPICED RED CABBAGE 4 cups shredded cabbage, red preferred 2 onions, sliced thinly 1 medium-sized apple 1 small potato, sliced 2 tablespoons vinegar 1/4 cup sugar 1/4 teaspoon cloves 1/2 teaspoon salt 1/8 teaspoon pepper 1 tablespoon shortening Combine cabbage, onion, apple, and potato in small amount of boiling salted water and simmer until tender. Drain and combine with remaining ingredients. Makes 4 servings. CORN CASSEROLE In pioneer days dried corn was a much a staple as bread and potatoes, and recipes for corn pudding were abundant. Today these recipes have been altered to accommodate corn of the canned variety, but the good old-fashioned flavor remains. CORN CASSEROLE 1/4 cup butter 1/3 cup flour 1 teaspoon salt 3/4 teaspoon mustard Few grains cayenne 1 1/2 cups scalded milk 1 egg, slightly beaten 2 or 2 1/2 cups cream style corn 1 tablespoon Worcestershire Sauce 1 cut buttered cracker crumbs chopped parsley Paprika Melt butter, add flour and dry seasonings and blend. Add scalded milk gradually and cook, stirring constantly, until thick. Add egg, corn, and Worcestershire Sauce. Spoon into buttered 1 1/2 quart casserole. Sprinkle with buttered cracker crumbs, then with parsley and paprika, and bake in 350 degree F. oven for 30 minutes or until crumbs are lightly browned. Makes 6 or 8 servings. TASTY GREENS The success of the pioneers was due in large measure to their brotherly concern for one another. Those "Saints" who were traveling during the spring would plant crops along the way so that later companies would have food to eat. And all of them shared alike in eating the edible greens and weeds - volunteer patches of lettuce, perennial onions, pig weed, mustard, dandelions, and sometimes even thistles. As the years passed and greens were cultivated in garden plats, the women learned to make delicious dishes of them, and eventually this tasty sauce evolved. TASTY GREENS 1/4 pound bacon 2 tablespoons minced onion 2 tablespoons flour 2 tablespoon sugar 1/8 teaspoon salt 1/8 teaspoon mustard 1 egg, slightly beaten 2 1/2 tablespoons water 1/3 cup vinegar 1 cup thin cream 3 cups chopped, cooked greens Cut bacon into small pieces and brown in skillet with onion, taking care that onion does not burn. Combine flour, sugar, salt, mustard, egg, water, vinegar, and cream, and pour over browned bacon and onion. cook slowly, stirring constantly, until mixture is thick and smooth. Pour over greens (spinach, dandelion greens, turnip greens, mustard greens, etc.) and heat thoroughly. Makes 6 servings. FRIED EGGPLANT The abundant growth of vegetables in the new land was thrilling to the Mormons as they viewed the earth about them. "Go to our gardens and our orchards." wrote one of the leaders, Heber c. Kimball, "and you will see our trees . . . braking down with fruit, and the harvest of vegetables is plentiful." How wonderful must have been this fullness after years of near starvation. FRIED EGGPLANT 1 large eggplant 2 eggs, well beaten Salt and pepper Flour shortening Pare eggplant and slice paper-thin. Soak in salt water for 15 minutes, then drain thoroughly. Dip in beaten egg, then into seasoned flour, and dry n deep fat in skillet until golden brown. Serve with sliced tomatoes. Makes 4 servings. PARSNIP FLITTERS Vegetables and grains seemed to thrive in Mormon Country where virgin soil and irrigation nurtured them to sweet maturity. The first irrigation water "brought a great change to the parched land," wrote one pioneer settler. "The grain sprang up as if by magic." Nearly every pioneer home had its pit where carrots, parsnips, turnips, onions, and other root vegetables, as well as fruit, were stored for the winter. PARSNIP FLITTERS 4 or 5 medium parsnips 1/2 cup milk 1 egg 1/2 teaspoon baking powder Dash salt 1 cup plus 2 tablespoons flour Scrape parsnips clean, cut in slices lengthwise, and cook in boiling salted water until almost tender. Drain and dip into a batter made of milk, egg, baking powder, salt, and flour. Fry in deep hot fat (375 degrees F.( until golden brown. Drain and serve hot. Makes 6 servings. SAVORY BAKED BEANS A pot of dried white beans, seasoned to goodness ad baked tender, was among the early settlers' favorite dishes. However, the great-grandchildren have substituted canned pork and beans for the dried staple of a century ago. This recipe still takes long baking for best flavor, and we'll guarantee it to be amount the best baked beans you've ever tasted! SAVORY BAKED BEANS 2 No. 2 1/2 cans pork and beans 1 pound lean bacon, cut into pieces 2 medium onions 2 large green peppers 1 1/2 teaspoons Worcestershire Sauce 1 cup catsup Cut bacon into pieces. Clean onions and peppers and cut into chunks. Combine al ingredients and put into two large casseroles. cover and bake in 325 degree F. oven for 3 or 4 hours, stirring occasionally. Uncover casserole for last 30 minutes. Makes 10 to 12 servings. BACHELOR'S PUDDING Puddings were the most common dessert among the Mormon Pioneers, probably because they were easily made and used few ingredients. This pudding is one of the simplest steamed puddings and was described as being "easy on even delicate digestions." Generous apple orchards undoubtedly inspired the frequent use of apples in recipes. BACHELOR'S PUDDING 2 cups chopped cooking apples 2 cups soft bread crumbs 1 cup dried currants or raisins 1/2 cup sugar 1 teaspoon grated lemon rind 1 egg 1 1/2 tablespoons butter Dash grated nutmeg Combine apples, crumbs, raisins or currants, sugar, and lemon peel. Add beaten egg, melted butter, and nutmeg, and stir until blended. Spoon into greased mold and steam for 2 hours. Serve with cram or Autumn sunshine Sauce. Makes 8 to 10 servings. AUTUMN SUNSHINE SAUCE: Sift 1/2 cup brown sugar. Add 1/4 cup to 2 unbeaten egg yolks and beat until light. Add dash salt to 2 unbeaten egg whites and beat until foamy. Add remaining 1/4 cup sugar gradually to egg whites, beating after each addition until sugar is blended, then beat stiff. Combine egg mixtures and fold in 1/2 heavy cream, whipped, and 1 teaspoon vanilla. RICE IN CREAM Rice in Cream was - and still is - a favorite rice pudding, made by cooing rice in milk over low heat for a long time, then folding in whipped cream. For a fresh fruit sauce, the early "Saints" extracted juice from edible wild berries found growing along roadsides and in canyons. This recipe came with Norwegian converts and was the festive dessert for their Christmas dinners RICE IN CREAM, RASPBERRY SAUCE 3/4 cup uncooked rice 1 teaspoon salt 4 cups milk 1/2 cup sugar 1/2 teaspoon almond extract 1 cup heavy cream, whipped Cook rice and salt in milk over boiling water until rice is soft and mixture is thick, about 1 1/2 hours. add sugar and almond extract. Chill, then stir in whipped cream and serve with Raspberry Sauce. Makes 8 servings. RASPBERRY SAUCE: Add 1/2 cup water to 1 package frozen raspberries and bring to boil. Put through sieve and extract all juice. (User raspberry pulp in tapioca.) Add enough water to make 1 1/2 cups juice. Combine a little cold water with 1 1/2 tablespoons cornstarch, then stir into juice and cook and stir until mixture is thick and clear. Sweeten to taste, and , if desired, add 1 teaspoon lemon juice or mild vinegar. Chill and serve with pudding. (Note: One whole blanched almond was traditionally stirred into pudding. The one who got eh almond was given a marzipan candy in the shape of a Christmas pig.) GRANDMA KENNARD'S ICE CREAM Even in the smallest town during the early days at least one family had an ice house so that ice cream was possible for very special occasions. During the cold of winter, blocks of ice were cut out of the steams and rives and hauled to the ice house where they were buried in sawdust - or ashes. Often the walls of the ice house were packed with sawdust, too, so that the insulation was sufficient to hold the ice through an entire summer. Secret to the lively goodness of this ice cream, which earned a great reputation for its excellence, was the use of a little lemon flavoring along with the vanilla. GRANDMA KENNARD'S ICE CREAM 2 quarts milk 1 cup flour 4-6 eggs 3 cups sugar 1 teaspoon salt 2 tablespoons vanilla 1 teaspoon lemon extract 1 quart heavy cream Combine a small amount of cold milk with flour and stir until smooth. Heat remaining milk and stir flour mixture into it, stirring and cooking until slightly thickened. Beat eggs and sugar together, then stir into hot milk mixture. Cool, and add salt, vanilla, lemon, and cream. Freeze in 6-quart freezer. PEPPER COOKIES In the hands of a young bride from Norway came the recipe for these Pepper Cookies, thin and crisp and not too rich except in delicious flavor. The black pepper can be detected only in the lingering spiciness that most such treats don't have. When the bride became a grandmother, these cookies were always kept in a cut-glass dish on the sideboard for hungry grandchildren. NORWEGIAN PEPPER COOKIES 1 cup sugar 1 cup dark corn syrup 1 cup butter (2 squares) 1 tablespoon vinegar 2 eggs, slightly beaten 1/2 teaspoon ground black pepper 1 teaspoon ground ginger 1 teaspoon ground cloves 1 teaspoon ground cinnamon 1 teaspoon baking soda 5 cups sifted flour Combine sugar, corn syrup, butter, and vinegar in small pan and bring almost to a boil. Cool to room temperature, then stir in eggs. sift together remaining ingredients and stir into butter mixture, blending well. Chill overnight. Divide dough into 9 or 9 equal portions and roll each out very thin on floured board. Cut into diamond (or any other) shapes and bake on greased baking sheet in 350 degree F. oven for 7 or 8 minutes. Makes about 225 3-inch cookies. Store in loosely covered jar in dry place so cookies will remain crisp. They will keep for a long time. AUNTIE'S SUGAR COOKIES My little great-aunt whom we always called "Auntie" was born in 1864 and lived with her unmarried brother in the tiny adobe home built by her Welsh parents. Two steps led down into the cozy kitchen where she always had plenty of sugar cookies ready for any great-niece or nephew how might come a-visiting. Twenty-one dozen cookies (which is how many this recipe makes) were never too many to bake, for the cookies stayed fresh and her nieces and nephews were many. Auntie's Sugar Cookies, made in this quantity, still hold our family in good stead. AUNTIE'S SUGAR COOKIES 7 cups sifted flour 5 teaspoons baking powder 1 teaspoon salt 2 cups sugar 1 pound lard or shortening 4 eggs, beaten 1 cup milk Sift together flour, baking powder, and salt. Cut lard into flour as you would for pastry, until well blended. Stir in sugar. Add eggs and milk and stir thoroughly. If dough is too dry to roll out, add a little more milk. Roll dough on lightly floured board as thin as you like and cut into desired shapes. Sprinkle cookies with sugar and bake in 375 degree F. oven for 10 minutes or until done. Makes 21 dozen cookies. APPLE FRUIT CAKE This fruit cake recipe was originally for a fresh apple cake, made by an old-time resident of Salt Lake Valley. His wife died, leaving him four small children to rear, and after they had married and left home, they always came back with their families for special holidays. Although he permitted daughters and daughter-in-law to bring some of the food, he reserved for himself the privilege of making this apple cake. His descendants have added the fruit cake mix and use it as their favorite holiday cake. Because raisins were so scarce, the early pioneers often saved then from months in order to have enough for the holiday treat. FRESH APPLE FRUIT CAKE 1 cup boiling water 1 pound seeded raisins 3/4 cup shortening (part butter) 1 1/2 cups sugar 3 eggs 4 cups sifted flour 1 teaspoon grated nutmeg 2 teaspoons ground cinnamon 1/2 teaspoon ground cloves 4 teaspoons baking powder 1 1/2 teaspoons soda 1/2 teaspoon salt 3 cups grated raw cooking apple 2 cups broken walnuts 1 to 2 pounds fruit cake mix Pour boiling water over raisins and allow to stand while thoroughly creaming together shortening, sugar, and eggs. Sift together dry ingredients. Drain raisins and spread on paper towel. Sprinkle a little of the flour mixture over raisins to keep them from sinking to bottom of cake. Stir dry ingredients into batter alternately with grated apple. Fold in walnuts and fruit mix. Pour into two loaf pans that have been lined with white paper and well greased. Bake in 300 degree F. oven for 60 to 80 minutes or until done. Makes 2 large loaves. 101-YEAR-OLD PASTRY RECIPE Many pioneer immigrants, far from their native lands, carried pleasant memories of delicious pastries, and they weren't long here before they tried to duplicate them as nearly as possible. Pigs were brought with some of the earliest companies, so the "Saints" had lard, and Brigham Young sent wagons back to Winter Quarters, Nebraska, for new supplies of flour. With a little salt and some wild fruit they had the makings for their first pies. This pastry recipe was used by one pioneer woman until she was 98 years old, and although an old recipe, it makes mighty good pastry. 101-year-old pastry recipe 2 1/2 cups sifted flour 1/2 teaspoon salt 1 cup lard or shortening 1 egg, beaten 1 tablespoon vinegar Cold water Cut shortening into flour and salt. Beat egg lightly in a 1 1/2 cup measure; add vinegar and fill cup with cold water. Add just barely enough liquid to dry ingredients to hold dough together - about 4 tablespoons - reserving remaining liquid for next batch of pastry. Handle dough as little as possible. Roll out into pastry and use as desired. Makes two 9-inch pie shells. SWISS APPLE-CHERRY PIE This recipe came into the Salt Lake Valley with a young Swiss convert who was famed for its making. Until she was past 80 years of age, her nimble fingers made and baked Swiss Apple-Cherry Pie, which delightfully and unusually combined two of Utah's most popular fruits. SWISS APPLE-CHERRY PIE 4 large cooking apples 6 tablespoons butter 2 1/2 cups pitted sour red pie cherries, fresh or canned 1 cup sugar 2 tablespoons flour 2 teaspoons ground cinnamon 1/2 teaspoon grated nutmeg Make pastry for two-crust pie. Pare apples, core, and slice. Melt 2 tablespoons butter and brush on bottom of pastry shell. Arrange a layer of apples on bottom of shell. Mix dry ingredients and sprinkle portion over layer of apples. Arrange layer of red cherries, then sprinkle with some of dry ingredients; then layer of apples and dry ingredients; layer of cherries, dry ingredients; and end with layer of apples. Top with dots of remaining butter. After top crust is added to pie, rub crust with cream or evaporated milk and sprinkle with mixture of 1/2 teaspoon sugar and 1/4 teaspoon ground cinnamon. Bake in 425 degree F. oven for 30 to 40 minutes. SOUR CREAM RAISIN PIE No richer, tastier pie ever came to Mormon Country than this Sour Cream Raisin Pie, inspired by an old German recipe. However, it was not made until sometimes later because raisins were so hard to get. Pioneer cooks learned early to keep their pastry shells from shrinking as they baked by laying a piece of paper (waxed paper works best for us) into unbaked shell and filling with dried beans. These were lifted out just before the final browning of the shell - and there was a perfect crust! SOUR CREAM RAISIN PIE 1/2 recipe pastry 2 tablespoons cornstarch 3/4 cup sugar 1/4 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon grated nutmeg 1/4 teaspoon ground cloves 3 egg yokes, beaten 1 cup sour cream 1 cup raisins 3 egg whites 6 tablespoons sugar Make pastry using lard for one 9-inch pastry shell and bake until golden brown; cool. In small saucepan mix together cornstarch, 3/4 cup sugar, and spices. Blend in beaten egg yolks, then stir in sour cream and raisins, and cook over low heat until thick, stirring constantly. Cool and pour into baked pastry shell. Top with meringue made by beating egg whites with remaining sugar until mixture is stiff and sugar is dissolved. Spread meringue over raisin filling, sealing to pastry. Brown in 350 degree F. oven for 12 to 15 minutes or until meringue is golden. Cool. PIONEER CANDIES Brigham Young believed in recreation and wholesome pleasure, and after hard days of work, many happy hours of dancing and singing were spent around evening fires and in the Church houses. Children were often sent for skimmings from the old molasses mill and delicious candy was made - candy which all joined in pulling. MOLASSES CANDY 1 1/2 cups molasses 3/4 cup sugar 1 tablespoon vinegar 1 tablespoon butter 1/8 teaspoon soda 1/8 teaspoon salt Combine molasses, sugar, and vinegar and cook to a hard-ball stage. Add butter, soda, and salt; remove from heat and stir until soda is blended, then pour onto greased platter. When cool, pull between greased fingertips until white and stiff. Cut into pieces. HONEY CANDY 2 cups honey 1 cup sugar 1 cup cream Combine ingredients and cook slowly until it reaches the hard ball or crisp stage when tested in cold water. Pour onto buttered platter, and when cool enough to handle, grease or butter hands and pull until a golden color. Cut into pieces. PIONEER FRUIT CANDY Descendants of these early pioneers today love to cook and bake. They enjoyed parties and family reunions. Many hold weekly family hours with much the same spirit as their pioneer ancestors, always with some special refreshment to finish it off. One enterprising young woman used this recipe of her grandmother's to make candy bars to sell, building a modest business that lasted for several years. PIONEER FRUIT CANDY 1 pound raisins 1/2 pound figs 1/2 pound dates 1 cup stoned prunes Juice and whole rind of 1 orange 1 cup walnuts, broken Grind together fruits and orange rind. Blend thoroughly with orange juice and nuts. Shape into balls or into flat bars. Candy should be allowed to stand for 24 hours in order to ripen before eating. Dipping these fruit candies in melted milk chocolate makes them exceptionally tasty.