Shirley Crump's Ice Cream

2 baskets fresh fruit (strawberries)
3 lemons, juiced (1/2 cup) (secret ingredient)
2 1/2 cups sugar
1 quart milk (half and half)
1/2 pint half-and-half whipping cream
1/2 pint whipping cream

Mix fruit, lemon juice, and sugar ahead of time. At the last minute, add milk, half-and-half, and cream. Mix well and freeze in ice cream freezer. Use 8 parts crushed ice to 1 pint rock salt.

[Handwritten in Ada's handwriting.]

[I don't really understand her descriptions of the milk, half & half, and cream. I transcribed it as written, and, left to my own devices, would probably use whole milk, half & half, and whipping cream, in that order. However, if anyone can offer clarification, I'm all for it.]

[Who is Shirley Crump?]

[On the back of the card, the following is written, also in Ada's handwriting:
"You don't have to worry about the boys if you make sure that all of your girl friends with whom you closely associate are living the standards of the Church."]

Grape Jelly

1 6-oz can frozen grape concentrate, thawed (orange, tangerine or others may be substituted.)
water required on juice can
1 box Sure-Jell
3 3/4 cups sugar

Scald glasses to be used for jelly.

Add Sure-Jell to concentrate and water. Blend and put pan on high heat, stirring constantly until it comes to a simmer. Do not let it boil. Stir in sugar. Keep heat high and keep stirring. Continue stirring until simmer stage is reached. Simmer for one minute. Place pan of jelly in cool place atop of stove. Skim off scum.

[Handwritten in Ada's handwriting. Note at the top reads: Ingleside School.]

Pyracantha Jelly

3 lbs. berries
2 boxes Sure-Jell
5 1/2 cups sugar

1. Pick ripe pyracantha berries, wearing long-sleeved jacket (not sweater) and old gloves. Bushes are thorny.

2. Use heavy shears to cut off clusters of berries. Avoid woody twig holding the cluster. Try not to crush fruit.

3. Wash berries and remove stems and any blackened berries. Drain well. May be stored in bags in refrigerator safely a week.

4. Crush fruit with potato masher, then add 4 cups warm water.

5. Cover pan loosely and bring to a boil, then simmer 10 minutes.

6. Ladle juice and all the pulp into a jelly bag. Twist top shut and press out juice with potato masher.

7. Place 4 cups juice in large pan.

8. Stir in 2 boxes of Sure-Jell. Bring to hard boil.

9. At once stir in 5 1/2 cups sugar. Keep at high heat and keep stirring.

10. Boil 1 minute. Keep stirring and adjust heat.

11. Cool adn skim off foam.

12. Ladle into sterile jars. Will keep a month in cupboard.

Makes 8 6-oz glasses.

[Handwritten in Ada's handwriting.]

Fig Jam (spiced)

6 1/2 lbs. ripe figs weighed after peeling
1 #2 1/2 can crushed pineapple
juice of 3 lemons
4 1/2 lbs. sugar
1 Tbsp cinnamon
1 Tbsp cloves
1 Tbsp allspice

Mash the peeled figs to a fine pulp. Add other ingredients, mix thoroughly, and cook until thick, stirring constantly. Pour into sterilized glasses and seal with paraffin.

[Handwritten in Ada's handwriting. Attributed to "Kay Hansen 1974."

Carob Coconut Cookies

2 1/2 cups flour
1/2 tsp salt
3 level Tbsp carob powder
1/2 cup ground coconut
1/2 cup ground cashew nuts
1/2 cup warm water
2 Tbsp thick honey
3 Tbsp Grandma molasses
1 cup oatmeal

Mix together flour, salt, carob powder, coconut and cashews. In a separate bowl, mix together water, honey and molasses; add to flour mixture and stir together. Add oatmeal.

Bake at 350 degrees for 8 - 10 minutes

(Next time add 1/2 cup sugar and 1/4 cup butter)

[Handwritten. I don't know whose handwriting it is, but it was written on the back of a piece of paper that was folded up, so the recipe was fairly confusing unless it was folded the right way. Fortunately, I did fold it the right way--eventually.]

Pecan Tassies

Pie crust:
1 3-oz package cream cheese
1/2 butter (cup? cube? who knows?)
1 cup sifted flour

Filling:
1 egg
3/4 cup brown sugar
1 Tbsp butter (soft)
1 tsp vanilla
dash of salt
2/3 cup coarsely broken pecans

Let cream cheese & butter soften at room temperature. Blend. Stir in flour. Chill about 1 hour. Make 24 balls. Press into ungreased small muffin tins.

For filling, beat together sugar, butter, vanilla, and salt until just smooth. Divide half pecans over pastry-lined pans. Add egg mixture and top with remaining pecans. The filling should be about 1 teaspoon per muffin tin. Bake 325 for 25 minutes.

[Handwritten in Ada's handwriting.]

Orange Drop Cookies

3/4 cup shortening
1/4 cup butter or margarine
1 1/2 cups brown sugar
2 eggs, well-beaten
1/2 cup orange juice
1 Tbsp orange peel
1 Tbsp vanilla
1 cup sour milk or buttermilk
3 1/2 cups sifted flour
2 tsp baking powder
1 tsp soda
1/4 tsp salt

Cream shortening, butter & sugar together. Beat in eggs, orange juice, orange peel, vanilla, and sour milk. Add dry ingredients to mixture. Drop by teaspoonsful on greased cookie sheet.

Bake 15 minutes at 350 degrees. Makes 5 dozen.

[Handwritten in Ada's handwriting.]