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Peach Cream Pie
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
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. -
French Coconut Pie
French Coconut Pie
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.
Card 1 Front:
Card 1 Back: blank
---
# French Coconut Pie
## Ingredients
- 1 unbaked 9-inch pie shell
- 3 eggs
- 1 1/2 cups sugar
- 1 stick (4 oz) oleo (margarine), melted
- 1 tsp vanilla
- 1 Tbsp vinegar
- 1 1/2 cups coconut
## Instructions
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. -
Custard Pie
Custard Pie
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. -
Fruit Cake
Moe Grob's
Fruit Cake
1/2 lb. (2cups) shelled Brazil Nuts
1 lb. (8oz.) Pitted Dates
1 (4 oz.) jar Candied Cherries
1 (4 oz.) 'jar Candied Pineapple
1 lb. (2 cups) English Walnuts
4 eggs
4 tbs. Orange Juice (very Strong)
dilute only 1/2 as Much.
1 cup flour
1 tsp. Baking Powder
mix in order.
Bake (in greased and floured
pyrex meatloaf pan) 300° oven
for 1 1/2 hr.
If small pans are used reduce
time to 1 hr.
tip/ 1. after filling pans top with
additional Cherries, nuts and a
little batter
2/ Pecans may be used instead of
Walnuts.
Rene
Card 1 Back:
Summer Calatogue
page 113
(upside down, red ink) Aunt Jenny
(upside down, pencil) Fruit Cake
---
# Mae Grob's Fruit Cake
*Recipe from the kitchen of Mae Grob, shared by Rene*
## Ingredients
- 1/2 lb. (2 cups) shelled Brazil nuts
- 1 lb. (8 oz.) pitted dates
- 1 jar (4 oz.) candied cherries
- 1 jar (4 oz.) candied pineapple
- 1 lb. (2 cups) English walnuts (or pecans)
- 4 eggs
- 4 Tbsp orange juice (very strong; dilute only 1/2 as much as usual)
- 1 cup flour
- 1 tsp baking powder
## Instructions
1. Mix the ingredients in the order listed.
2. Spoon the batter into a greased and floured Pyrex meatloaf pan. After filling the pan, top with additional cherries, nuts, and a little batter.
3. Bake in a 300°F oven for 1 1/2 hours.
4. If small pans are used, reduce the baking time to 1 hour. -
Lemon Pie / Toasted Coconut Cream Pie
Bake 30 min - 325°
Lemon Pie
1 - Cooked pastry shell
or graham cracker crust
3 egg yolks
1 can Eagle Brand milk
1/2 Cup Real Lemon
Beat egg yolks - milk +
lemon juice to mix pour
into pastry crust
Toasted COCONUT
Cream Pie
1 Graham cracker crust
1 Can Eagle Brand milk
4 egg yolks
1/2 Water
1 pkg vanilla pudding
1 8oz sour cream at Room
Temperature (Over)
3/4 Cup toasted COCONUT
Card 1 Back:
In heavy pan combine
milk, egg yolks, Water
and pudding mix. Over
medium heat cook and
stir until thickened
and bubbly. Cool 15
Minute. Beat in sour
Cream. Stir in 1/2 cup
Coconut. Pour in pie
shell + Chill - Top
with whipped cream
Garnish with remaining
1/4 cup COCONUT.
---
# Lemon Pie and Toasted Coconut Cream Pie
*Two recipes on one card.*
---
## Lemon Pie
### Ingredients
- 1 cooked pastry shell or graham cracker crust
- 3 egg yolks
- 1 can Eagle Brand milk
- 1/2 cup Real Lemon
### Instructions
1. Beat the egg yolks, milk, and lemon juice to mix.
2. Pour into the pastry crust.
3. Bake at 325° for 30 minutes.
---
## Toasted Coconut Cream Pie
### Ingredients
- 1 graham cracker crust
- 1 can Eagle Brand milk
- 4 egg yolks
- 1/2 cup water
- 1 pkg vanilla pudding mix
- 1 (8 oz) sour cream, at room temperature
- 3/4 cup toasted coconut
### Instructions
1. In a heavy pan, combine the milk, egg yolks, water, and pudding mix.
2. Cook over medium heat, stirring, until thickened and bubbly.
3. Cool 15 minutes.
4. Beat in the sour cream.
5. Stir in 1/2 cup of the coconut.
6. Pour into the pie shell and chill.
7. Top with whipped cream and garnish with the remaining 1/4 cup coconut. -
Apple Dessert
Apple Desert
Square cake pan 9"x9" (buttered).
4 or 6 apples peeled and sliced thin
spread apples over bottom of pan.
sprinkle 1/2 cup suegar over apples.
Sprinkle one package (small 3oz size)
apricot jello on the above mixture.
sprinkle 1 pkg or box Jiffy yellow
cake mix over that.
Sprinkle one cup water on top
of that. Dot 4 or 5 chunks of
butter on top. Bake 350° for 45
min or until apples are done and
brown on top.
Card 1 Back:
Stuart Hall
STUART HALL CO., INC. KANSAS CITY, MO 64108
0 71723 36550 9
---
# Apple Dessert
## Ingredients
- 4 to 6 apples, peeled and sliced thin
- 1/2 cup sugar
- 1 package (small 3 oz size) apricot Jell-O
- 1 package or box Jiffy yellow cake mix
- 1 cup water
- 4 or 5 chunks of butter, plus extra for buttering the pan
## Instructions
1. Butter a 9" x 9" square cake pan.
2. Spread the peeled, thinly sliced apples over the bottom of the pan.
3. Sprinkle the sugar over the apples.
4. Sprinkle the apricot Jell-O over the apple and sugar mixture.
5. Sprinkle the dry Jiffy yellow cake mix over that.
6. Sprinkle the water over the top.
7. Dot the top with 4 or 5 chunks of butter.
8. Bake at 350°F for 45 minutes, or until the apples are done and the top is brown. -
Cheese Scalloped Carrots
Cheese Scalloped Carrots
6 or 8 carrots, sliced, cooked + drained.
cheese slices
1½ c. buttered bread crumbs.
Sauce
6 tablespoons butter } Sauté in sauce pan.
1 small onion }
2 tablespoon flour }
dash pepper }
½ tsp salt } Add to the above sauté mixture and
⅛ tsp ground mustard } cook until smooth
1 C milk }
Method:
In 1qt casserole layer carrots and cheese + few bread crumbs.
Pour sauce over that + sprinkle with remaining bread crumbs.
bake 350° for 25 min.
Card 1 Back: blank
---
# Cheese Scalloped Carrots
## Ingredients
- 6 or 8 carrots, sliced, cooked, and drained
- Cheese slices
- 1 1/2 cups buttered bread crumbs
### Sauce
- 6 Tbsp butter
- 1 small onion
- 2 Tbsp flour
- Dash of pepper
- 1/2 tsp salt
- 1/8 tsp ground mustard
- 1 cup milk
## Instructions
1. In a saucepan, sauté the butter and onion.
2. Add the flour, pepper, salt, ground mustard, and milk to the sautéed mixture. Cook until smooth.
3. In a 1-quart casserole, layer the carrots, cheese slices, and a few bread crumbs.
4. Pour the sauce over the layers and sprinkle with the remaining bread crumbs.
5. Bake at 350°F for 25 minutes. -
Zucchini Cake
Zuccini Cake
In a mixing bowl beat
3 eggs to a froth - Add
1 cup of cooking oil - 2
cups cooked zuccini - 2
cups of sugar and mix -
Add 3 cups flour - 1 teas
soda - 1 teas salt - 1/4
teas baking powder -
Blend into mixture -
Add either vanilla or
spices and 1/2 cup nuts -
Bake in greased 9 X 13
pan for 45 minutes
at 350° -
Card 1 Back: blank
---
# Zucchini Cake
## Ingredients
- 3 eggs
- 1 cup cooking oil
- 2 cups cooked zucchini
- 2 cups sugar
- 3 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 1/4 tsp baking powder
- Vanilla or spices (amount not specified)
- 1/2 cup nuts
## Instructions
1. In a mixing bowl, beat the eggs to a froth.
2. Add the cooking oil, cooked zucchini, and sugar, and mix.
3. Add the flour, baking soda, salt, and baking powder. Blend into the mixture.
4. Add either vanilla or spices, and the nuts.
5. Pour into a greased 9 x 13 inch pan and bake at 350°F for 45 minutes. -
Virginia Moon's Gooseberry Pie
Virginia Moon's Gooseberry Pie
2 cups gooseberries
Fresh, Frozen or Canned
2 cups Sugar
1 tablespoon butter
2 tablespoons Cornstarch
1 unbaked pie shell
Heat gooseberries, add sugar, butter
and bring to a boil. Mix
cornstarch with enough cold
water to mix, then add to boiling
berries.
Pour into unbaked crust. Bake
in 400° degree oven until browned.
Card 1 Back: blank
---
# Virginia Moon's Gooseberry Pie
*Recipe from the kitchen of Virginia Moon*
## Ingredients
- 1 unbaked pie shell
- 2 cups gooseberries (fresh, frozen, or canned)
- 2 cups sugar
- 1 Tbsp butter
- 2 Tbsp cornstarch
- Cold water (enough to mix with the cornstarch)
## Instructions
1. Heat the gooseberries, add the sugar and butter, and bring to a boil.
2. Mix the cornstarch with enough cold water to make a smooth slurry, then add it to the boiling berries.
3. Pour the filling into the unbaked pie crust.
4. Bake in a 400°F oven until browned. -
Vinegar Pie
Vinegar Pie
1 Cup sugar
1 Cup cold water
3 eggs yolks
1 whole eggs
2 tablespoon of flour
2 teaspoon of butter or oleo melted
5 " Vinegar
2 " lemon extract
Mix all together
cook until thick
pour in bake pie shell
Beat three eggs whites stiff
with 4 tablespoon of sugar
spread on pie and brown
lightly
Card 1 Back: blank
---
# Vinegar Pie
## Ingredients
- 1 baked pie shell
### Filling
- 1 cup sugar
- 1 cup cold water
- 3 egg yolks
- 1 whole egg
- 2 Tbsp flour
- 2 tsp butter or oleo, melted
- 5 tsp vinegar
- 2 tsp lemon extract
### Meringue
- 3 egg whites
- 4 Tbsp sugar
## Instructions
### Filling
1. Mix all the filling ingredients together.
2. Cook until thick.
3. Pour into the baked pie shell.
### Meringue
1. Beat the egg whites stiff with the sugar.
2. Spread on the pie and brown lightly. -
Fiesta Rice
Fiesta Rice
1/2 cup oleo
1 medium onion chopped
1 3/4 cup frozen peas
1/2 cup of Celery
1/2 cup of s chopped red peppers
3/4 chicken broth
1/2 teaspoon dry thyme
1/4 teaspoon of Cayenne pepper
3 cup of go cooked Rice
melt butter in large fry pan
over medium heat. add onion
Cook till tender about 5 minutes
Stir in peas red peppers, Chicken
broth thyme Cayenne. Cover
cook till pea are tender and
mixture is hot toss with rice
---
# Fiesta Rice
## Ingredients
- 1/2 cup oleo (margarine)
- 1 medium onion, chopped
- 1 3/4 cups frozen peas
- 1/2 cup celery
- 1/2 cup chopped red peppers
- 3/4 cup chicken broth
- 1/2 tsp dry thyme
- 1/4 tsp cayenne pepper
- 3 cups cooked rice
## Instructions
1. Melt the oleo in a large frying pan over medium heat. Add the onion and cook until tender, about 5 minutes.
2. Stir in the peas, red peppers, celery, chicken broth, thyme, and cayenne. Cover.
3. Cook until the peas are tender and the mixture is hot.
4. Toss with the rice.