1/2 cup of flour
3/4 " of sugar
1/4 teaspoon of salt
1/4 teaspoon of nutmeg
3 cups of peaches sliced
1 Cup heavy Cream
9 inch pie shell
Combine flour, sugar, salt
and nutmeg. add to peaches
and toss lightly turn in
pastry shell. pour cream on
top dont not stir Bake 400
degrees oven for 35 min.
pie still be soft when taken
from oven. Chill before serving
---
# Peach Cream Pie
## Ingredients
- 9-inch unbaked pie shell
- 1/2 cup flour
- 3/4 cup sugar
- 1/4 tsp salt
- 1/4 tsp nutmeg
- 3 cups sliced peaches
- 1 cup heavy cream
## Instructions
1. Combine the flour, sugar, salt, and nutmeg.
2. Add the mixture to the sliced peaches and toss lightly.
3. Turn the peach mixture into the pastry shell.
4. Pour the cream over the top. Do not stir.
5. Bake in a 400°F oven for 35 minutes. The pie will still be soft when taken from the oven.
6. Chill before serving.
Cornmeal Cookies
3/4 cup of oleo 1/2 cup Cornmeal
3/4 " " sugar 1 teaspoon of baking powder
1 egg 1/4 " of salt
1 1/2 cup flour 1 " of vanilla
1/2 cup raisen if desire
Mix fat & sugar in large bowl
add egg & beat well.
add other ingredents mix well
Drop dough by teaspoon on greased
baking pan
Bake 350 ° for 15 minute or until
lightly brown
Make about 3 dozen.
---
# Cornmeal Cookies
*Makes about 3 dozen*
## Ingredients
- 3/4 cup oleo (margarine)
- 3/4 cup sugar
- 1 egg
- 1 1/2 cups flour
- 1/2 cup cornmeal
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla
- 1/2 cup raisins (optional)
## Instructions
1. Mix the oleo and sugar in a large bowl.
2. Add the egg and beat well.
3. Add the remaining ingredients and mix well.
4. Drop the dough by teaspoonfuls onto a greased baking pan.
5. Bake at 350°F for 15 minutes, or until lightly browned.
3 eggs 1 tsp. vanilla
1 1/2 c sugar 1 T. vinegar
1 stick (4oz) oleo melted 1 1/2 c coconut
Preheat oven 350°. Beat eggs
well. Add sugar. Add vinegar
and vanilla to melted oleo
and add to other ingredients.
Add coconut. Pour into 9 inch
unbaked pie shell and bake
45 minutes.
1. Preheat oven to 350°F.
2. Beat the eggs well.
3. Add the sugar.
4. Add the vinegar and vanilla to the melted oleo, then add this mixture to the other ingredients.
5. Add the coconut.
6. Pour into a 9-inch unbaked pie shell and bake for 45 minutes.
3 eggs beaten 1 t. vanilla
2 C. milk 1/4 t. nutmeg
1/2 C. sugar
350 degrees for 1 hour.
---
# Custard Pie
## Ingredients
- Pie crust (see Editor's Notes)
- 3 eggs, beaten
- 2 cups milk
- 1/2 cup sugar
- 1 tsp vanilla
- 1/4 tsp nutmeg
## Instructions
1. Beat the eggs. Combine with the milk, sugar, vanilla, and nutmeg, mixing until the sugar is dissolved.
2. Pour the mixture into a pie shell.
3. Bake at 350°F for 1 hour.
## Editor's Notes
- **"Custard Pie"**: The card lists no crust, though the title says "Pie." The crust is listed as an ingredient on the assumption of a standard unbaked pie shell. Its type and size are not specified.
A small but varied collection of recipe cards, notes, and other handwritten recipes. A couple of duplicates, which I find interesting. The standout for me is the vinegar pie which sounds really interesting and tasty.
Contributors: Ann Wilson, Annie Maude Walker, Aunt Jenny, Evelyn Henderson, Mae Grob, Rene, Virginia Moon, W. Ryan
A fun collection spanning decades and states. This collection appears to have started life in Madison, WI and migrated to Bellingham, WA around 1979. There are a lot of names includes and some really fun recipes. I especially like the three commercially printed cards that include the contributors stories on the back. The stories add a glimpse into the history of the recipe and the contributor.
There are also several written recipes that I'm going to put on my 'to try' list. Vintage Wineberry Jam where you ferment the berries for a week before cooking into jam to give a wine character (maybe?). Bavarian Oven Stew just sounds super easy and tasty. And, let's not forget Bhajan's Banquet, which both sounds really interesting and the owner liked it enough to have the recipe in the collection twice.
An interesting note on the cards in this collection. Many of them were reused cards from a business that made loans of some manner. Many included notes of previous last names, comments like 'Bankrupt', 'Legal', and many customer names. I've removed the card backs on most of the cards and those where I couldn't exclude the whole back, I redacted the information. Adds an interesting level of additional depth to the overall collection though.
Contributors: Alice, B. Washburn, Barb, Barbara, Bhajan, Carolyn Harrington, Charlene, Charlotte S., Cliffie Strong, Elaine, James Vernon Strong, Jan Senk, Joe Ott, Lowell E. Wright, Mae Stevens, Mary Jo, Mrs. Barb Washburn, Ray, Sister Mariquita Luby, Washburn, Zella Botner
This was a great collection to go through for a few reasons.
First, every card in the collection was typewritten on a typewriter with dates spanning decades. In addition, most of the cards were recipes transcribed from magazines, newspapers, and TV. This tells me that the original owner was very passionate about the process of cataloging these recipes in addition to the recipes themselves. With the recipes, there are several other odds and ends like tags from souvenirs. But, in addition to the tags are typed cards transcribing the tags. And, to round out the love for these cards, every single card had a plastic sleeve protecting it.
Second, this collection had some interesting recipes that originally caught my eye. Where else would I find recipes for 'Squirrel and Biscuits', 'Roast Opossum', and 'Armadillo'?! On top of the interesting ones, there are a few that stand out as recipes I want to try. 'Old-Fashioned Cheesecake with Zwieback Crust' sounds super tasty and introduced me to zwieback. And, I love oysters, so 'Scalloped Oysters' will definely hit the table at some point in the near future.
Very fun collection and I wish I knew more about the original owner. I think we'd have a lot in common.
Contributors: Ann, Edna Harrell, Elizabeth McKay, Ella Ralls, Grandma, J.L.B., John Rosso, Mama D, Mrs. June Woods, Sandi Patti, Sarah Gault, Sheila Lukins, Sheryl Julian
