Today's Case:
Lazarus Recipes
Subject: Lazarus recipes for you
From: Jennie
Date: 7/16/2026, 10:46 AM
To: Phaedrus
Hi Phaed, I've enjoyed reading your posts for ages, sorry to hear the well is dry at the moment.
I'm attaching a couple of Lazarus recipes that aren't even on your don't-have list.
Hope you're OK with JPGs, if not, let me know and I'll type them up for you.
The restaurants at Lazarus department stores, especially the big downtown Columbus store,
are still fondly remembered even though they've been closed for years.
Cheers,
Jennie Gist
Columbus, Ohio
Pineapple Ice Box Cake
1/2 cup butter
1 cup granulated sugar
2 egg yolks
2 tbsp cream
1 cup crushed pineapple
1/6 cup pineapple juice
2 egg whites
30 graham crackers, crushed
Cream butter and sugar. Beat egg yolks with cream in double boiler over
hot water until mixture becomes thick and smooth; cool. Then add to butter
and sugar mixture. Add the pineapple and juice and fold in the beaten egg whites.
Place a layer of graham cracker crumbs on the bottom of a loaf pan, then add a
portion of the pineapple mixture. Chill 6 to 8 hours.
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Copper Kettle Fudge
1/2 cup butter
4 cups granulated sugar
12 ounce can evaporated milk
24 ounces chocolate chips
13 ounces marshmallow creme
1/4 teaspoon salt
1 tablespoon vanilla
2 cups chopped nuts
In a heavy saucpan, preferably with a copper bottom, heat the butter, sugar
and evaporated milk -- stirring constantly to prevent the mixture from sticking
-- until the mixture reaches 238 degrees (the "soft ball" stage on a candy
thermometer).
Remove from heat. Add the chocolate chips, marshmallow creme, vanilla and
salt. Beat vigorously by hand until all ingredients are thoroughly blended. Fold
in the nuts.
Lightly butter 2 - 7 1/2 x 11 3/4 - inch baking dishes. Pour fudge into the dish
and allow to cool at room temperature.
Cook's Notes: Pecans or black walnuts are our favorite nutmeats for this recipe.
