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Rhubarb Custard Pie
Rhubarb Custard Pie
4c. cut up Rubarb - peel 1st
3 eggs beat up & mix up
3 T. milk
2c sugar
1/4c flour
3/4 t. nutmeg
add rubarb
put in pie shell add Tablespoon butter
on top.
400° 50-60 minutes
Card 1 Back: blank
---
# Rhubarb Custard Pie
## Ingredients
- 4 cups rhubarb, cut up (peel first)
- 3 eggs, beaten
- 3 Tbsp milk
- 2 cups sugar
- 1/4 cup flour
- 3/4 tsp nutmeg
- 1 Tbsp butter (for top)
- 1 unbaked pie shell
## Instructions
1. Peel and cut up rhubarb into approximately 4 cups.
2. Beat 3 eggs and mix together with the milk, sugar, flour, and nutmeg.
3. Add the rhubarb to the custard mixture and stir to combine.
4. Pour filling into an unbaked pie shell.
5. Place 1 Tbsp of butter on top of the filling.
6. Bake at 400°F for 50–60 minutes.
## Editor's Notes
- **"peel 1st"** — The card instructs to peel the rhubarb before cutting. Modern rhubarb grown for culinary use typically does not require peeling; older varieties or homegrown stalks were often stringier and benefited from peeling. -
Meatball Jambalaya
Card 1 Front:
Meatball Jambalaya
1 can (8-10oz) tomatoes, cut up
1 c. rice
About 1½ c. water
1 med. green pepper , cut in 1" squares (2/3 c.)
½ c. chopped onion
1 clove garlic, crushed
1½ t. salt
1 t. oregano
½ t. thyme
1 Bay leaf
1½ lb. ground beef
½ c. soft bread crumbs
½ c. milk
1 egg
¼ t. pepper.
Combine: tomatoes, rice gr. pepper, onion,
garlic, 3/4 t salt, oregano, thyme, bay
leaf in 3 qt casserole. In large bowl
mix remaining ingredients & shape into
1½-2 " balls & place in casserole.
Cover and bake in 350° oven 1 Hour
& 15 min or until rice is tender,
stirring occasionally. (IF after 45 min
rice is dry, add ¼ c. boiling water.)
Makes 6 servings.
NOTE: Casserole can be frozen
after baking.
Card 1 Back: blank
---
# Meatball Jambalaya
*Makes 6 servings*
## Ingredients
### Casserole Base
- 1 can (8–10 oz) tomatoes, cut up
- 1 cup rice
- About 1 1/2 cups water
- 1 medium green pepper, cut in 1" squares (2/3 cup)
- 1/2 cup chopped onion
- 1 clove garlic, crushed
- 3/4 tsp salt
- 1 tsp oregano
- 1/2 tsp thyme
- 1 bay leaf
### Meatballs
- 1 1/2 lb ground beef
- 1/2 cup soft bread crumbs
- 1/2 cup milk
- 1 egg
- 3/4 tsp salt (remaining from the 1 1/2 tsp total)
- 1/4 tsp pepper
## Instructions
### Casserole Base
1. In a 3-quart casserole, combine tomatoes, rice, green pepper, onion, garlic, 3/4 tsp salt, oregano, thyme, and bay leaf.
### Meatballs
1. In a large bowl, mix remaining ingredients (ground beef, bread crumbs, milk, egg, remaining 3/4 tsp salt, and pepper).
2. Shape into 1 1/2–2" balls and place in casserole.
### Assembly
1. Cover and bake in a 350°F oven for 1 hour and 15 minutes, or until rice is tender, stirring occasionally.
2. If after 45 minutes the rice is dry, add 1/4 cup boiling water.
> **Note:** Casserole can be frozen after baking. -
Bavarian Oven Stew
Bavarian Oven Stew - 6 Servings
1½ lbs beef chuck - cut in 1" cubes
2 T. flour
3/4 t. salt
1/4 t. pepper
2 T. butter
1½ lb. new potatoes, peeled or unpeeled
1 c. chopped onions
1 beef bouillon cube
1 c. water
3/4 t. caraway seed
1/2 t thyme
1 can (14-16oz) Sauerkraut, rinsed & drained
Sprinkle beef with flour, salt & pepper; in large Dutch oven
brown in butter on all sides. Stir in remaining ingredients
except sauerkraut. Cover & cook in 350° oven 1 hr & 45 min.
Stir in sauerkraut. Cover & cook 15 min.
Card 1 Back: blank
---
# Bavarian Oven Stew
*Makes 6 servings*
## Ingredients
- 1 1/2 lbs beef chuck, cut in 1" cubes
- 2 Tbsp flour
- 3/4 tsp salt
- 1/4 tsp pepper
- 2 Tbsp butter
- 1 1/2 lb new potatoes, peeled or unpeeled
- 1 cup chopped onions
- 1 beef bouillon cube
- 1 cup water
- 3/4 tsp caraway seed
- 1/2 tsp thyme
- 1 can (14–16 oz) sauerkraut, rinsed and drained
## Instructions
1. Sprinkle beef with flour, salt, and pepper.
2. In a large Dutch oven, brown beef in butter on all sides.
3. Stir in remaining ingredients except sauerkraut.
4. Cover and cook in a 350°F oven for 1 hour and 45 minutes.
5. Stir in sauerkraut. Cover and cook an additional 15 minutes. -
Caramel Turtle Bars
Caramel - Turtle Bars 350°
2 Cups flour } Crust
1 Cup Br. sugar } Mix & pat in
½ Cup Butter pan 9X13
2/3 Cup Butter } Cook to
1½ Cups Br. sugar } boil ½-1 min.
Pecans on Crust & pour above
mixture over - Bake 18-22 min.
Let Cool a little & pour ½ cup
Choc. Chips over & swirl.
Card 1 Back: blank
---
# Caramel Turtle Bars
## Ingredients
### Crust
- 2 cups flour
- 1 cup brown sugar
- 1/2 cup butter
### Caramel Topping
- 2/3 cup butter
- 1 1/2 cups brown sugar
- Pecans (amount not specified)
- 1/2 cup chocolate chips
## Instructions
### Crust
1. Mix flour, brown sugar, and butter together.
2. Pat mixture into a 9×13 pan.
### Caramel Topping
1. Combine 2/3 cup butter and 1 1/2 cups brown sugar in a saucepan.
2. Cook, bringing to a boil, and boil for 1/2 to 1 minute.
### Assembly
1. Scatter pecans over the unbaked crust.
2. Pour the hot caramel mixture over the pecans and crust.
3. Bake at 350°F for 18–22 minutes.
4. Let cool a little, then pour 1/2 cup chocolate chips over the top and swirl. -
Date-Pecan Balls
Card 1 Front:
Date-Pecan Balls 350° 20min.
1c. soft butter 2c ground pecans
½c Sugar 1c. whole dates cut up
2t. vanilla
2c sifted flour
Cream butter & sugar. Add vanilla and mix. Add
flour & mix. Blend in pecans and dates. Roll
teaspoonfuls of dough into balls. Refrigerate balls
for 1-2 hrs. Bake @ 350° on greased cookie
sheet for approx 20 min. Remove from ove—
and roll balls into powdered sugar. Sprinkle
them again with pwd sugar after cookies have
cooled.
Card 1 Back: blank
---
# Date-Pecan Balls
## Ingredients
- 1 cup soft butter
- 1/2 cup sugar
- 2 tsp vanilla
- 2 cups sifted flour
- 2 cups ground pecans
- 1 cup whole dates, cut up
## Instructions
1. Cream butter and sugar.
2. Add vanilla and mix.
3. Add flour and mix.
4. Blend in pecans and dates.
5. Roll teaspoonfuls of dough into balls.
6. Refrigerate balls for 1–2 hours.
7. Bake at 350°F on a greased cookie sheet for approximately 20 minutes.
8. Remove from oven and roll balls into powdered sugar.
9. Sprinkle them again with powdered sugar after cookies have cooled. -
Chocolate Pixies
Card 1 Front:
Chocolate Pixies
2½c. flour 2c. sugar
2t. baking powder 4 eggs
½t. salt 2t. vanilla
½c. veg. oil 1c. pwd sugar
40g. (1oz) unsweetened choc. melted
Sift together flour, bkg pwdr and salt. Combine oil,
choc and gran. sugar. Add eggs one at a time and beat well
after each addition. Add vanilla. Add dry ingredients, blend
well. Chill several hrs or overnight.
Heat moderate oven (350°) Spread xxx sugar in small
flat pan. Drop dough by rounded teaspoonfuls into xxx sugar
with fingers, coat balls. Place 2" apart on greased
cookie sheet. Bake 10-12 min. Cool on wire racks.
Card 1 Back: blank
---
# Chocolate Pixies
## Ingredients
- 2 1/2 c. flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 c. vegetable oil
- 40g (1 oz) unsweetened chocolate, melted
- 2 c. granulated sugar
- 4 eggs
- 2 tsp vanilla
- 1 c. powdered sugar (for rolling)
## Instructions
1. Sift together flour, baking powder, and salt.
2. Combine oil, melted chocolate, and granulated sugar.
3. Add eggs one at a time, beating well after each addition.
4. Add vanilla.
5. Add dry ingredients and blend well.
6. Chill dough several hours or overnight.
7. Heat oven to 350°.
8. Spread powdered sugar in a small flat pan.
9. Drop dough by rounded teaspoonfuls into the powdered sugar; with fingers, coat and roll into balls.
10. Place balls 2 inches apart on a greased cookie sheet.
11. Bake 10–12 minutes.
12. Cool on wire racks. -
Pumpkin Pie
Card 1 Front:
Pumpkin Pie
(For 2 9inch pies, double recipe, pour into 2 pastry
shells & bake as directed)
2 eggs, slightly beaten 1/2 t. ginger
1 1/2c. pumpkin 1/4 t. of cloves
3/4c. sugar 1 2/3c. (13oz) evap. milk
1/2 t. salt 1 9" unbaked pie shell
1 t cinnamon
Mix ingredients in order given Pour into pie shell
Bake in preheated 425° oven for 15 min Reduce
temp to 350° & continue to bake for 45 min - or
until knife inserted comes out clean Cool
Garnish with whipped cream if desired
Card 1 Back: blank
---
# Pumpkin Pie
*Makes 1 nine-inch pie (note: double recipe for two 9-inch pies)*
## Ingredients
- 2 eggs, slightly beaten
- 1 1/2 cups pumpkin
- 3/4 cup sugar
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp cloves
- 1 2/3 cups (13 oz) evaporated milk
- 1 nine-inch unbaked pie shell
## Instructions
1. Mix ingredients in order given.
2. Pour into pie shell.
3. Bake in preheated 425°F oven for 15 minutes.
4. Reduce temperature to 350°F and continue to bake for 45 minutes, or until a knife inserted comes out clean.
5. Cool.
6. Garnish with whipped cream if desired. -
Potato Rising Bread
Card 1 Front:
Potato Rising Bread 3 5X9 PANS
Use non-mealy 2½" diameter, new red-skinned potatoes for the starter.
Place them in a stainless steel bowl. Set bowl in water in an electric
dutch oven w/heat maintained at about 115-120°. Results in 15 hours.
Pare, the cut into thin slices : 2½ c. new non-mealy potatoes
Sprinkle over them: 1 T. salt , 2 T. water ground corn meal.
Add & stir until salt is dissolved: 4c. boiling water. Permit
potato mixture to stand, covered w/cloth for 15hrs. Now squeeze out
potatoes. Discard them. Drain liquid into a bowl and add, stirring until
well blended: 1t. soda, 1½ t. salt , 5c. sifted all purpose flour.
Beat & beat until the arm rebels. Set the sponge in a warm place to
rise until light. Bubbles should come to the surface and the
sponge should increase its volume by about ½. This will take 1½ hrs.
Scald: 1c. milk , 1t. sugar. When lukewarm, add:
1½ T. butter. Add this mixture to the potato sponge with
6 c. all purpose flour.
Card 1 Back:
(cont)
Knead dough for about 10 minutes before shaping into
3 loaves. Place in greased pans. Permit to rise, covered
until light and not quite double in bulk. Bake in a
preheated 350° oven for about 1 hour.
---
# Potato Rising Bread
*Makes 3 loaves (5×9 pans)*
## Ingredients
- 2 1/2 c. new non-mealy red-skinned potatoes (2 1/2" diameter), pared and cut into thin slices
- 1 Tbsp salt (for starter)
- 2 Tbsp water-ground corn meal
- 4 c. boiling water
- 1 tsp baking soda
- 1 1/2 tsp salt
- 5 c. sifted all-purpose flour (for sponge)
- 1 c. milk, scalded
- 1 tsp sugar
- 1 1/2 Tbsp butter
- 6 c. all-purpose flour (for final dough)
## Instructions
1. Use non-mealy, 2 1/2" diameter new red-skinned potatoes for the starter. Place them in a stainless steel bowl. Set bowl in water in an electric dutch oven with heat maintained at about 115–120°. Results in 15 hours.
2. Pare, then cut potatoes into thin slices. Sprinkle over them: 1 Tbsp salt and 2 Tbsp water-ground corn meal.
3. Add and stir until salt is dissolved: 4 c. boiling water. Permit potato mixture to stand, covered with cloth, for 15 hours.
4. Now squeeze out potatoes. Discard them.
5. Drain liquid into a bowl and add, stirring until well blended: 1 tsp soda, 1 1/2 tsp salt, and 5 c. sifted all-purpose flour.
6. Beat and beat until "the arm rebels." Set the sponge in a warm place to rise until light. Bubbles should come to the surface and the sponge should increase its volume by about 1/2. This will take 1 1/2 hours.
7. Scald 1 c. milk with 1 tsp sugar. When lukewarm, add 1 1/2 Tbsp butter.
8. Add this milk mixture to the potato sponge along with 6 c. all-purpose flour.
9. Knead dough for about 10 minutes before shaping into 3 loaves. Place in greased pans.
10. Permit to rise, covered, until light and not quite double in bulk.
11. Bake in a preheated 350° oven for about 1 hour.
## Editor's Notes
- The starter preparation described in the first paragraph (placing whole potatoes in a heated water bath at 115–120° for 15 hours) appears to describe a wild-yeast or natural fermentation starter process. No commercial yeast is listed anywhere on the card; the recipe appears to rely entirely on natural fermentation from the potato starter.
- **Food safety note:** The fermentation step involves leaving the potato mixture covered at warm temperatures (115–120°F) for 15 hours. Care should be taken to maintain consistent temperature to avoid spoilage.
- **"Water-ground cornmeal"** — cornmeal produced by water-powered millstone grinding rather than modern steel roller milling. The slower, cooler grinding process preserves the corn germ and natural oils, retaining wild yeasts that contribute to fermentation in this starter. Modern substitute: stone-ground whole grain cornmeal (Bob's Red Mill or similar). Standard degerminated cornmeal is a less faithful substitute as it lacks the germ where wild yeasts reside.* -
Blueberry Coffeecake
BLUEBERRY COFFEECAKE
1 egg
½ cup sugar
1¼ cups sifted (see Note) all-purpose flour
2 teaspoons double-acting baking powder
¾ teaspoon salt
⅓ cup milk
3 tablespoons butter or regular margarine,
melted
1 cup fresh blueberries
2 tablespoons sugar
1 tablespoon butter or margarine
1. Night before: Lightly grease an
8-by-8-by-2-inch baking pan.
2. In medium-size bowl, with
wooden spoon, beat egg; then gradually
add ½ cup sugar, beating until well
combined.
3. Sift together flour, baking powder
and salt. Add to sugar mixture alter-
nately with milk; beat well after each
addition.
4. Add the melted butter and beat
thoroughly. Then gently fold in blue-
berries.
5. Pour batter into prepared pan.
Sprinkle top with 2 tablespoons sugar.
Refrigerate overnight.
6. To serve next day: Preheat oven
to 350F. Bake 35 minutes, or until top
springs back when lightly touched with
fingertip. Brush top with 1 tablespoon
butter. Cut into squares; serve warm
with butter.
Makes 9 servings.
Note: Sift before measuring.
*Recipes given for starred dishes.
126 McCALL'S, AUGUST 1976
Card 1 Back:
x.®
very time!
re you can make a perfect cup of coffee —
you do it two days in a row?
Max-Pax® Ground Coffee Filter Rings.
ly Max-Pax takes just the right amount
round coffee and wraps it in a filter so
make a perfect cup of coffee every time!
p playing the coffee guessing game and
ing Max-Pax, Range-Top™ or Electra-
blend — both make a perfect cup of coffee
ime.
---
# Blueberry Coffeecake
*McCall's, August 1976*
*Makes 9 servings*
## Ingredients
- 1 egg
- 1/2 cup sugar
- 1 1/4 cups all-purpose flour, sifted before measuring
- 2 tsp double-acting baking powder
- 3/4 tsp salt
- 1/3 cup milk
- 3 Tbsp butter or regular margarine, melted
- 1 cup fresh blueberries
- 2 Tbsp sugar (for topping)
- 1 Tbsp butter or margarine (for finishing)
## Instructions
1. **Night before:** Lightly grease an 8-by-8-by-2-inch baking pan.
2. In a medium-size bowl, with a wooden spoon, beat egg; then gradually add 1/2 cup sugar, beating until well combined.
3. Sift together flour, baking powder, and salt. Add to sugar mixture alternately with milk; beat well after each addition.
4. Add the melted butter and beat thoroughly. Then gently fold in blueberries.
5. Pour batter into prepared pan. Sprinkle top with 2 Tbsp sugar. Refrigerate overnight.
6. **To serve next day:** Preheat oven to 350°F. Bake 35 minutes, or until top springs back when lightly touched with fingertip. Brush top with 1 Tbsp butter. Cut into squares; serve warm with butter. -
Date Nut Bread
Card 1 Front:
Date Nut Bread 350°
1 t. baking soda 1 t. vanilla
1 C. boiling water 1 egg
1 C. pitted dates, cut up 1 1/3 C. sifted flour
3/4 c. raisins 3/4 c. chopped pecans
2 T. soft butter
1 C. sugar
Pour soda & boiling water over dates and raisins.
Set aside. Cream butter & sugar. Add vanilla, then egg.
Beat well. Add flour & mix. Pour in fruit mixture
(including water) and pecans. Mix. Bake in
buttered 9 x 5 loaf pan - 350° 45-55 min
Card 1 Back: blank
---
# Date Nut Bread
## Ingredients
- 1 tsp baking soda
- 1 cup boiling water
- 1 cup pitted dates, cut up
- 3/4 cup raisins
- 2 Tbsp soft butter
- 1 cup sugar
- 1 tsp vanilla
- 1 egg
- 1 1/3 cup sifted flour
- 3/4 cup chopped pecans
## Instructions
1. Pour baking soda and boiling water over dates and raisins. Set aside.
2. Cream butter and sugar.
3. Add vanilla, then egg. Beat well.
4. Add flour and mix.
5. Pour in fruit mixture (including water) and pecans. Mix.
6. Bake in a buttered 9 x 5 loaf pan at 350°F for 45–55 minutes. -
Quaker Oat Meal Cookies
Card 1 Front:
Quaker Oat Meal Cookies 4 1/2 dozen
1 1/4 c. margarine 1 t. cinammon (opt)
3/4 c. firmly packed br. sugar 1/4 t. nutmeg (opt)
1/2 c. sugar 3 c. Quaker Oats
1 egg (quick or old fashioned)
1 t. vanilla
1 1/2 c. all purpose flour
1 t. salt (optional)
Heat oven to 375° Beat together margarine and
sugars until light & fluffy. Beat in egg and vanilla
Card 1 Back:
Combine flour, baking soda, salt & spices; add
to margarine mix, mixing well. Stir in oats. Drop
by rounded teaspoonfuls onto ungreased cookie
sheet. Bake 8-9 minutes for chewy cookies;
10-11 minutes for a crisp cookie. Cool 1 min
on cookie sheet ; remove to wire rack for cooling.
Store in tightly covered container. Can add
1 c. of: raisins, chopped nuts, semi-sweet
chocolate, butterscotch or peanut butter flavored
pieces.
---
# Quaker Oat Meal Cookies
*Makes 4 1/2 dozen*
## Ingredients
- 1 1/4 cup margarine
- 3/4 cup firmly packed brown sugar
- 1/2 cup sugar
- 1 egg
- 1 tsp vanilla
- 1 1/2 cup all purpose flour
- 1 tsp baking soda
- 1 tsp salt (optional)
- 1 tsp cinnamon (optional)
- 1/4 tsp nutmeg (optional)
- 3 cups Quaker Oats (quick or old fashioned)
### Optional Add-ins (1 cup of any one)
- Raisins
- Chopped nuts
- Semi-sweet chocolate pieces
- Butterscotch pieces
- Peanut butter flavored pieces
## Instructions
1. Heat oven to 375°F.
2. Beat together margarine and sugars until light and fluffy.
3. Beat in egg and vanilla.
4. Combine flour, baking soda, salt, and spices; add to margarine mixture, mixing well.
5. Stir in oats. (Stir in 1 cup of optional add-ins at this point, if using.)
6. Drop by rounded teaspoonfuls onto ungreased cookie sheet.
7. Bake 8–9 minutes for chewy cookies; 10–11 minutes for a crisp cookie.
8. Cool 1 minute on cookie sheet; remove to wire rack for cooling.
9. Store in tightly covered container. -
Egg Custard Pie
Card 1 Front of recipe RCA0009-20260629-0028
Egg Custard Pie
Ingredients:
3 or 4 eggs
2/3 cup of sugar
1/2 teaspoon salt
1/2 teaspoon nutmeg
2 cups of scalded milk (heat milk but do not boil!!)
1 unbaked 9-inch pie shell
1. In a medium bowl, beat eggs, sugar, salt and nutmeg until sugar is dissolved.
2. Add scalded milk and stir.
3. Pour mixture into pie shell
4. Bake for 10 minutes at 425°
5. Reduce heat to 350° and bake for another 10 minutes or until done.
6. To check for doneness, insert knife tip into center of pie.
If knife comes out clean, custard is done.
Card 1 Back of recipe RCA0009-20260629-0028
Zella Botner, aged 83, taught
herself to cook with the help of her
dad who raised her. Zella said she
does not remember her mother; she
died when Zella was just three
years old. Zella married at age 24
and remembers eating Egg Custard
Pie at her mother-in-law's house.
---
# Egg Custard Pie
*Recipe from the kitchen of Zella Botner*
*Zella Botner, aged 83, taught herself to cook with the help of her dad who raised her. Zella said she does not remember her mother; she died when Zella was just three years old. Zella married at age 24 and remembers eating Egg Custard Pie at her mother-in-law's house.*
## Ingredients
- 3 or 4 eggs
- 2/3 cup sugar
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 2 cups scalded milk (heat milk but do not boil!!)
- 1 unbaked 9-inch pie shell
## Instructions
1. In a medium bowl, beat eggs, sugar, salt, and nutmeg until sugar is dissolved.
2. Add scalded milk and stir.
3. Pour mixture into pie shell.
4. Bake for 10 minutes at 425°F.
5. Reduce heat to 350°F and bake for another 10 minutes or until done.
6. To check for doneness, insert knife tip into center of pie. If knife comes out clean, custard is done.