HomeMy WebLinkAboutcookbook grange 1953 pages 56 - 695E
Delicious Leron Pie
3 eggs 3 tbsp. sugar
3 lemons 1 can condensed milk
1 small box. vn.n111r :raf3r7:
Squseze lemons and add grrted rind of
two lemons to the juice. Add !soon juice
to well beaten egg yolks and beat well with
the condensed milk.
Roll vanilla wafers very fine rnd use's i
little pelted butter or morga.rine to hold
crumbs together. Press into pie tin.
Add the fillin, cover -ith egg whites
stiffly beaten to which 3 tbap. sugar has
been added.
BPk3 in 3000 oven about 25 to 30 Un.
"Any lemon pie should be served chilled
Ihzzare Spencer
Lemon Fie
Non sugar —Non 0ook
1 con condensed milk 2 egg yolks
Gratedzind of 2 lemons z c, lemon juice
1 tsp. lemon extract
Do not cook.
Top with nerinCue and brown in slow
oven, 3250 overt. about 15 minutes.
Doris Specht
57
Fecan Pie
3 eggs 1 tsp. vanilla
1 C. sugar 1 c. pecens
1 e. white corn syrup broken into
4 lb. butter-r.elted pieces
Beat aggs well, edd other ingredi-
ents in order -iven. dour into uncooked
pie shell end take in preheated oven 350o
for 30-45 minutes.
Nina Linton
Walnut Crean Fie
1 a.. sugar 2 c. rilk
c. all-purpose flour 4 tap. vanilla
2 egg yolks well bee.tan 1 c. chopped walnut:
Mix sugar and flour in top of double
boiler until thoroughly blended. add bea.tel
egg yolks and rtil!:. Cook until sterts to
thicken, stirring occasionally. Then add 1
chopped nute; cook until done.
Four into baked n_ie shell end cover
with r_erinZ::j. Brown r:eringue in oven.
Mrs. Robert Hubbell
%Rhubr--.rb lie
2 c. rhubarb 1 tbsp. butter
1 c. sugar 1 tbsp. flour
Yol�, s of 2 egas
Coot SIOIT117 until thickened. Fut in
baked pie shell and top 111th Meringue,
Mrs. Xvrtle Rotherri
MI
Fumpkin Pie
a sp tstsalted purpkin 2/3 c.. brown sugar
1 1 egg
tsp. ginger
a tsP. ctnnanon c• scalded milk
c. scalded cream
1 tbsp, flour
Bake 35 to 40 minutes. (A11eilk may
be used). 3 Sa o
Cl�. ti
Blench Tilton
Fineapple Chiffon Pie
Bring to a boil 14 c. crushed pine-
apple. Stir in until dissolved Y Okg_ lemo
flavored Jello. Mix in 3/4 to 1 c. sugar.
Cool until almost stiff.
Whip until stiff 1 can chilled undiluti
Cernetion milk with 1 tbsp, lemon juice.
Pour on top of Jello rixture. Beet in sl
owi
with hand beater or electric beater} on sl
speed.
Pour in baked shell.
Chill at laest one -hour.
'Then servinfr, garnish with reneinder
drained pineapple.
Chill milk to whip in refriger^tor
tray until crystals forr. st edge, 15 or 20
ninuter.)
Gwen Cretser
GM
Chocolate Pie
2 c. milk 2 tap. chocolate
2/3 c. sugar
Heat milk, sugar and chocolate to—
gether. When hot, add:
2 tbsp. cornstarch in a little cold milk.
When thickened, add yolks of:
2 eggs
Let all ingredients coe to a. boil.
Four into a. baked pie shell and cover
with a narinCue cede from the 2 egg whites.
Louella. Cavanaugh
Butternut Pie
3 0938 E tbsp. sugar '
4 tsp. salt 3 c, milk
3/4 C. butternut meats (chopped fine) rolle$I
In 1 tap. flour
Beat eggs, sugar and salt togethar.
Adc r.ilk_ Put in an unbcked pie shell.
Bate nt 4500 for 10 minutes, then at 3500
until filling is set.
Myrtle Palmer
6o '
Pickled Seets
C')ok beets (any amount) in salt and
water alai srin. 4
'r'or Pickles use:
1 past Grandma's light molasses
1 part vinegar
Few whole cloves
Soil e.bove ingredients together. Heat
-beets in Syrup and can t•rhile hot.
Nellie Rumsey
Cueunber Relish
5 c. ground cucunber 2 hot peppers ground
3 c. ,ground onions 3 sweet peppe s groun
3 c. ground celery a c. plain ea_U
13 qts. water
Soak overnight. Drain. Puke a syrup
2 c. vinegar 2 tsp, custard seed
3 c. suge.r 2 tsp. celery send
Add vegetables to hot syrup an cook
for 10 cinutes.
Can innediately in Sterilized 'jars.
Myrtle Palmer
' E1
manned Peppers
To can peppers (red or red rnd green
nixed):
' Be:.ov s:ads, cut in strie-s. Ta'.:e.
1 e. salt 2 c. vinegar
' 4 c . water
Stir all together, pour cold over
' peppers. Sesl in srall Jars.
Nine Day Pickle
' 1 peck cucumbers cut in strips lengthwise.
Soak 5 days in se.lt water strong enough
to hold rn egg.
Then 5 days in fresh water.
The loth day boil pickles, vinegar
and 12 oz. chuni, of r.lun or powdered alur
r-y be used. look li hours, then te-ke
pickles rnd onc'a in JarF or crock rnd pour
'• over folldwing _^.fixture:
' 1 qt. vinegar 2-1 lb. white sugar
1�1,oz. 7nssly buds 2 lbs, brown suge.r
1 oz. :"hola allspice
' Boil until dissolved, pour over
pickles and seal.
Y
Grace San Soucle
i
' 62
Cold 3ellsh
1 pec1: ripe tom. -toes 1 tep. black plepper
4 green p=ppers (s7:e2t! 2 tbsn, r..usta seed
4 red p_ pers (sweet) a. c. plain sal�tl
5 good-sized onions 4 e. su3ar
2 a. chopped calory 5 a. cold vinetr.r
z tsp, cloves (Pull strength)
' 1 tsp. cinnamon
Chop P.11 ln3redients and mix together.
Prix well and can cold. Delicious served
with Tneat.
SY lvin. Wheeler
1 Crisp Pickles
' 4 qts. sliced cucumbers 3 cloves garlic
E red. white onions 2 green peppers
1/3 C. salt
Cover with cracked ice and let str_nd
3 hours. Then drain -ell. Corbines
' 3 C. vinegar 1' tsp. tur.eric
5 a, auger - tap. celery seed
2 tbsp. custard seed
Four the liquid -lxture over cuket,
etc. Just heat to a boll. Put in steri-
lized j?-rs. h,pkes B pints.
Mazzare Spencer
L_ o �
E3
Dixie Relish
' 1 qt. chopped cabbage 1 pt. chopped sweet
1 pt. chopped onions green peppers
1 pt. chopped red peppers
1"ix these ingredients all togeth>r and
allow to st-nd overnl ht. In the :.orning
squeeze out the brine and place chopped
meterirls in kettle with the
4 tbsp. custard seed 1 tbsp. salt
' 2 tbsp. celery seed 1 tbep. whole allspice
1 qt. vinegar 1 tbap. whole cloves
3 c. sugar 1 stick cinnemon
' Tie spices in bag of cheesecloth.
Allow relish to boil for 10 minutes.
lour into sterilized jars and seal while
hot. Especially good -ith roast pork.
H zzare Spencer
Sweet Iickles
' 1 gal. vinegar (if 4o (or more) grains
stron^, add 1 qt. aacchnrin
' waterl 2 tbep. Sr. cinnamon
5 tbep. ground mustard 1 tsp. clovesi
c. salt a tbap. mixed spices
I tsp. alum
,' Dissolve. Do not heat. Iut fresh
pickled oucunbers in quart cans. Fill
with above mixture. Seal. Mixture ray
be kept in cool place and used as needed.
Carrie Scheber
64
Icicle sickles
Take 2 gallons pickles, sliced enE;tr,_
wise, 1 pint salt, 1 7-allon beilin- vater
and lest st?nd 4 days.
' Drain, o.dd 1 gallon bollin3 wa.t r, lat
stand 24 hours.
Dr -in, then put 1 ;-,Rllon boilin,5 '•-a.ter
over nic.le s, Pnd slur sizo of ?.T?l�ut.
Lot stand 24 hours and drain.
Brin,- to ^ boil - 2 ..u? its vine ar,
^.rots eug'r.r, handful Tired pict-lin
spices.
Drain ?icklas and put the above syrup
over pickles ?nd let stand 24 hours.
Bring the eyrup to P. b-il each ay for
4 d7ys and pour over the pj,;,1 s.
Lnst day heat pickles and syrup
put in hot jars and seal.
Leona.Whiteker
Sweet Cucunber trickle
1 or.l. vinegar 1 tsp. saccharin
(fairly week) 1 tsp. powdered
1 e. gl?.in salt 1 tap. whole rix
C. ;round must-rd spice to a qt.
Otakes E to 8 quarts). W.sh and
small, fresh cucumb?rs. Inck in 4ers
with nixture.
(Don't heat - all is put up cold
ind
,tun
drain
cover
E5
o t CP tsup
12 IS. torn.toes 1 c. sugar
2 IS. onions 1 c. vine�fr
} bunch celery 1 tbsp, salt
2 p^pnEl's 1 tbel). cinnamon
Boil %2hours. Ca.n and seal.
Helena Schnber
Chili Sauce
12 tom^toes 1 c. vinegar
2 onions 2 tbsp. salt
2 peppers 2 c. sugar
Cook until thi-!k. Can while hot.
I•-ry Entr•iker
Ripe Tbmato Conserve
Let 7 lbs. peeled whole torntoes stand
in vinegar 24 hours. Drnln.
Add 3 lbs. sugar and n faw whole cloven
Boil until thick.
J
Fannie Lanning
Fear tiincer+eat
E lbs, unpa_red, not 2 tbsp. salt
too ripe winter pears 2 tsp. cinnamon
2 lbs, raisins 1 tep. cloves
1 tap.. nutpeg
Juice of:
2 oranges 1 c. vinegr.r
Grind orange rinds, pears ^nd raisins.
Cook all together until tender.
Blanch Tucker
67
Tables
Equivalent Measures
Speck ---------------less than 1/e tsp.
Da.sh----------------- n n n n
3 tsp---------------- 1 tbsp.
2 tbsp --------------- 1/8 c.
4 tbsp --------------- I C.
5 tbap. plus 1 tsp.--1/3 c.
10 tbsp. plus 2 tsp.-2/3 c.
12 tbsp -------------- 3/4 c.
16 tbsp .------------1 c.
2 c.-----------------1 pt.
2 pts---------------- 1 qt.
4 qts---------------- 1 gal.
8 qts---------------- 1 Peck
4 pecks -------------- 1 bushel
16 oz. (dry reaeure)-1 lb.
Substitutions
1 squore unsweetened chocolrte is equal
to 3 tbsp, cocoa.
(In recipes originally callinE for choct
late, add 1 tbsp, shortening for every 3 for
cocoa).
1 tbep. cornstarch (for thickening) is
equal to 2 tbsp. flour. i
1 c. sifted all-purpose flour is equal
to 1 e. plus 2 tbsp. sifted casks flour.
1 c. sifted cake flour is equal to 1 c.
minus 2 tbsp. sifted all-purpose flour.
1 tsp. baking powder is equal to
4 tsp. baking soda plus a tsp, cream of
ta.-tar.
1 c. bottled milk is equal to c.
eva.poreted milk plus AL c. water.
1 e. sour milk is equal to 1
sweet milk into which 1 tbsp. vin,gar or
lemon juicE ha.s been stirred, or 1 c.
buttermilk,
1 c, sweet milk is equal to 1 c,
sour milk or buttermilk plus a tsp. baking
soda and minus 2 tep. of baking powder in
reci:)a.
1 tep. powdared cinnamon or qutmeg is
equal to 3/4--1 tap. imitation cinnamon or
nutmeg extract.
M.
"Never Give IIp"
Never give up
`,ti'hcn thin^a see wrong,
D.ys nlwnys follow
.I-ht rftcr d�.wn,
The sun rlwr.ys shines
Soon after rain,
The hcr.rt is rA43 m1lnd
Right ,-ftcr pr.in,
Di"-r.onds ere hidden
And h^rd to find,
But the tranquil heist
Is the peace of nind,
So if your talk
Seers h^.rd tod^.y—Ro--.cr.ber
"Wh re there's P. will,
Th.rc is ^.lwa«s a 'A^y."
2. "Th^.nk God for dirty dishes, their
h^ve n t,.lo to tell.. Whilc others r!^-
go hunrrry, we're ertin." very well. 'Tith
horc r.nd hc^.lth ^ne h^ppincss, I shouldn't
wr.nt to fuss; by the st^.ck of 3videnc.c,
God's bcen very good to us."