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Graham Cracker Pie
# Graham Cracker Pie
## Ingredients
### Crust and Topping
- 16 graham crackers, rolled fine
- 1/2 cup butter, melted
- 1/2 cup sugar
- 1/4 tsp cinnamon
### Custard Filling
- 2 cups milk, scalded
- 3 eggs, separated
- 1/2 cup sugar (for custard)
- 4 Tbsp all-purpose flour
- 1/4 tsp vanilla
- 1/4 tsp lemon extract
### Meringue
- 3 egg whites (reserved from above)
- 1/2 cup sugar
## Instructions
### Crust
1. Combine rolled graham cracker crumbs, melted butter, sugar, and cinnamon; mix well.
2. Reserve 1/2 cup of the crumb mixture for topping.
3. Press remaining mixture evenly into a 9" pie pan to form the crust.
### Custard Filling
1. Scald milk in a heavy saucepan until just steaming; set aside.
2. Beat egg yolks with sugar, flour, vanilla, and lemon extract until well combined.
3. Slowly add scalded milk to the egg mixture, stirring constantly to blend.
4. Transfer to the top of a double boiler over boiling water.
5. Cook, stirring constantly, until mixture thickens and raw flour taste is gone — approximately 20 minutes.
6. Pour custard filling into the prepared graham cracker crust.
### Meringue and Assembly
1. Beat egg whites until stiff peaks form.
2. Gradually fold in sugar until meringue is glossy and holds its shape.
3. Spread meringue evenly over the custard filling.
4. Sprinkle reserved 1/2 cup graham cracker crumb mixture over the meringue.
5. Bake immediately at 300°F for 15 to 20 minutes until meringue is set and crumbs are lightly toasted.
6. Cool completely before slicing.
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# Graham Cracker Pie
## Crust Ingredients
- 16 graham crackers, rolled fine
- 1/2 cup butter, melted
- 1/2 cup sugar
- 1/4 tsp cinnamon
## Filling and Meringue Ingredients
- 2 cups milk
- 3 eggs
- 1/2 cup sugar
- 4 Tbsp all-purpose flour
- 1/4 tsp vanilla
- 1/4 tsp lemon extract
## Instructions
1. Mix all crust ingredients together. Reserve 1/2 cupful for topping meringue. Pat out remaining mixture in a 9-inch pie pan.
2. Scald milk. Beat egg yolks and add 1/2 cup of the sugar, flour and flavorings. Mix well and slowly add the scalded milk, stirring to blend well.
3. Place over boiling water in double boiler and cook until mixture thickens and the raw taste is eliminated (about 20 minutes). Stir constantly to prevent lumping.
4. Make meringue by beating the egg whites until stiff and gradually folding in the remaining 1/2 cup sugar.
5. Place custard filling in pie pan on graham cracker mixture. Spread meringue over custard and sprinkle remaining crumb mixture on meringue.
6. Bake immediately in a slow oven, 300 degrees F., for 15 to 20 minutes. -
Green Tomato Relish
Green Tomato Relish
This recipe makes 6 pints and you'll wish it
made more. Put the following ingredients through
a food chopper, using a medium blade:
12 pounds green tomatoes
5 red peppers
6 green peppers
6 onions
Sprinkle thoroughly with 1/2 cup salt. Let stand
overnight. Drain thoroughly.
Add:
5 cups sugar
1-1/2 quarts cider vinegar
1 teaspoon ground cinnamon
Simmer slowly for 1 hour. Mix together:
1 teaspoon turmeric
1 teaspoon mustard
2 tablespoons flour
Stir into the mixture and cook 15 minutes
longer, stirring from time to time to prevent stick-
ing. Pack into hot, sterilized jars and seal at once.
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# Green Tomato Relish
## Ingredients
- 12 lbs green tomatoes
- 5 red peppers
- 6 green peppers
- 6 onions
- 1/2 cup salt
- 5 cups sugar
- 1-1/2 quarts cider vinegar
- 1 tsp ground cinnamon
- 1 tsp turmeric
- 1 tsp mustard
- 2 Tbsp flour
## Instructions
1. Put the green tomatoes, red peppers, green peppers, and onions through a food chopper using a medium blade.
2. Sprinkle thoroughly with 1/2 cup salt. Let stand overnight. Drain thoroughly.
3. Add the sugar, cider vinegar, and ground cinnamon. Simmer slowly for 1 hour.
4. Mix together the turmeric, mustard, and flour.
5. Stir into the mixture and cook 15 minutes longer, stirring from time to time to prevent sticking.
6. Pack into hot, sterilized jars and seal at once.
*Makes 6 pints.* -
Tomato Relish (India Relish)
Mrs Blooms recipe
Tomato Relish or (India)
1 pk green tomatoes chopped
1 1/2 c salt let stand all nite
& strain water off - add
1 med cabbage.
6 small onions, chopped 3 qts
vinegar. boil ½ hr. then add
3 red peppers - 2 gr. peppers -
3 tbs celery seed & 2 tbs sp.
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mustard seed 8 cups of
sugar 1 tbsp. stick cinnamon
1 tbsp. whole cloves, tied in
a cloth, boil for 1½ hrs - and
seal.
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# Tomato Relish (India Relish)
*Recipe from the kitchen of Mrs. Bloom*
*Yield: approximately 10 to 12 pint jars*
## Ingredients
- 1 peck (approximately 10 to 12 lbs) green tomatoes, chopped
- 1 1/2 cups pickling salt
- 1 medium cabbage, chopped
- 6 small onions, chopped
- 3 red bell peppers, chopped
- 2 green bell peppers, chopped
- 3 qts white vinegar
- 8 cups sugar
- 3 Tbsp celery seed
- 2 Tbsp mustard seed
- 1 Tbsp stick cinnamon
- 1 Tbsp whole cloves
## Instructions
1. Chop green tomatoes and place in a large bowl or crock. Add salt, stir to combine, and let stand overnight.
2. Drain off liquid thoroughly — do not rinse.
3. Add chopped cabbage and onions to the salted tomato mixture.
4. Add vinegar and bring to a boil. Boil for 30 minutes.
5. Add red peppers, green peppers, celery seed, and mustard seed.
6. Tie cinnamon and whole cloves in a double layer of cheesecloth and add to the pot.
7. Add sugar and stir to combine.
8. Boil for 1 1/2 hours, stirring occasionally.
9. Remove spice bag.
10. Pack into sterilized jars and seal while hot. Process according to current canning guidelines.
## Editor's Notes
- **"1 pk"** = 1 peck, a standard dry measure of the era equal to 8 dry quarts or approximately 2 gallons volume. For green tomatoes this is roughly 10 to 12 lbs whole or 12 to 14 cups chopped. Produce was commonly sold by the peck at farm stands and markets; recipes of this scale were typical fall preserving batches.
- **"India Relish"** — the parenthetical alternate title refers to India Relish, a well-documented mid-century American spiced vegetable relish. The name derives from a loose association with Indian-style chutneys rather than direct Indian origin. Widely reprinted in community cookbooks of the era. -
Spiced Currants or Gooseberries
Spiced currants or
goose berries.
Cook either fruit until
thick with sugar to taste
and add a little cloves
and cinnamon to taste.
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# Spiced Currants or Gooseberries
## Ingredients
- Currants or gooseberries
- Sugar, to taste
- Cloves, a little, to taste
- Cinnamon, to taste
## Instructions
1. Cook either fruit until thick with sugar to taste.
2. Add a little cloves and cinnamon to taste. -
Kate Smith 14 Day Pickles
Kate Smith
14 day pickels [sic]
75–100 small cukes
Salt
Water
1 tbsp Alum
Place cukes in a stone jar & cover with brine (1 pt salt to 1 gal Water). These [stand] [in the] brine — [drain], 7 [days/7th day]. [Cover with boiling water? with] the Alum [well?] desolved [sic] — Soak 24 hrs — Wash cukes — Split in Half. Cover with Boiling Wotr [sic] & let [stand] another 24 [hrs], [drain], cover with follow[in]g
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1 oz celery seed — ½ oz stick cinnamon — ½ oz whole cloves
6 cups white sugar — 5 qts Boiling Vinegar
These [stand] [in this] 7 days [before] sealing ([each] [morning/day] dr[ain?] 3 [?] [drain off] liquid, heat to boiling, add 1 cup sugar), pour back to cukes. Let stand 3 days undisturbed. Drain liquid, Heat to Boiling & pour over pickels after placing in jars — Seal While Hot!
[later annotation, ink, different hand or sitting]: ⅓ˢ — almost certainly a scaling note ("make ⅓ batch"), worth flagging in provenance since it's the only ink on a pencil card
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# Kate Smith 14 Day Pickles
*Attributed to Kate Smith (radio broadcast, likely late 1930s–1940s)*
## Ingredients
- 75–100 small cucumbers
- 1 pint salt per gallon water (for brine)
- 1 Tbsp alum
- 1 oz celery seed
- 1/2 oz stick cinnamon
- 1/2 oz whole cloves
- 6 cups white sugar (plus approximately 1 cup per day during syrup stage)
- 5 quarts white vinegar
## Instructions
1. Place cucumbers in a stone jar and cover with brine (1 pint salt to 1 gallon water). Let stand 7 days, then drain.
2. Cover with boiling water in which alum has been dissolved. Soak 24 hours.
3. Wash cucumbers and split in half.
4. Cover with fresh boiling water and let stand another 24 hours. Drain.
5. Combine vinegar, 6 cups sugar, celery seed, cinnamon, and cloves; bring to a boil. Pour over cucumbers.
6. Each day for approximately 3 to 4 days, drain off the syrup, heat to boiling, add 1 cup sugar, and pour back over cucumbers.
7. Let stand undisturbed for 3 days.
8. Drain syrup and heat to boiling. Pack cucumbers into jars, pour boiling syrup over, and seal while hot.
## Editor's Notes
- **Attribution:** Card is headed "Kate Smith 14 Day Pickles" — Kate Smith hosted daytime radio programs in the late 1930s and 1940s that regularly featured recipes. The card's phonetic spellings ("pickels," "desolved," "Wotr") and mixed longhand/Gregg shorthand are consistent with real-time dictation transcription from a radio broadcast. Treat as probable provenance, not confirmed.
- **Gregg shorthand:** The card mixes careful longhand for quantities and unusual words with Gregg shorthand outlines for repeated process phrases ("stand," "drain," "each"). This pattern is characteristic of dictation transcription. All shorthand has been expanded with high to moderate confidence; one passage in the verso parenthetical remains uncertain and is reconstructed from recipe context.
- **Alum** was a standard period ingredient for crisping pickles. It is no longer recommended for home canning by the USDA; modern recipes substitute calcium chloride (Pickle Crisp) or simply omit it.
- **Sugar quantity** accumulates over the syrup stage — the 6 cups in the initial syrup plus approximately 1 cup added per reheat day produces a very sweet finished pickle, consistent with the 14-day sweet pickle tradition.
- **"Seal while hot"** — period canning instruction; follow current USDA home canning guidelines for safe processing.
- **Stone jar** for the brine stage = a ceramic crock; a large glass or food-safe plastic container is the modern equivalent. -
Candied Sweet Potato
Candied Sweet Potato
2 c sweet Potatoes 1 Cup coarsely chopped
1 tbsp butter pecans on top
2 eggs, beaten
3/4c light Br sugar 375° - 3/4 hr
1 C evap. milk
1/2 C Dr. Corn Syrup
1/2 tsp ginger
1 tsp cinnamon
1/2 tsp salt
1/2 tsp nutmeg
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# Candied Sweet Potato
## Ingredients
- 2 cups sweet potatoes
- 1 Tbsp butter
- 2 eggs, beaten
- 3/4 cup light brown sugar
- 1 cup evaporated milk
- 1/2 cup dark corn syrup
- 1/2 tsp ginger
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1 cup coarsely chopped pecans (on top)
## Instructions
1. Combine sweet potatoes, butter, beaten eggs, light brown sugar, evaporated milk, dark corn syrup, ginger, cinnamon, salt, and nutmeg.
2. Place in a baking dish and top with coarsely chopped pecans.
3. Bake at 375° for 3/4 hour. -
Harriet's Peach Pie
Harriet's Peach Pie
In a double boiler combine 1/4 C. of
each of sugar & light brown sugar,
2 tbsp. corn starch, 1/2 tsp salt, and
a pinch of cinnamon. Add 1 1/2 cups
sour cream, 1/4 C. honey, 1/8 tsp almond
extract, 2 egg yolks, beaten. Cook the
mixture, stirring constantly, over
hot but not boiling water, until its
thickened. Cool mixture thoroughly.
Line - 10 in pie plate with flaky
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pastry, & bake in a hot oven. at
400° F. for 8 to 10 - min. Cool shell.
Slice enough washed & peeled
peaches to make 4 to 5 C. sliced
peaches & drain well. Add the peaches
to the cooled custard & turn mixture
in cooled pie shell. Cover pie with
lattice work crust & bake at 450°
for 15 mins. lower temperature to
350° & continue baking the pie until
crust is golden. Cool & top with 1/2 C. sour
sugar & little cinnamon cream & 2 TBsp. brown
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# Harriet's Peach Pie
## Ingredients
- 10-inch flaky pastry pie shell (unbaked)
- 1/4 cup sugar
- 1/4 cup light brown sugar
- 2 Tbsp corn starch
- 1/2 tsp salt
- Pinch of cinnamon
- 1 1/2 cups sour cream
- 1/4 cup honey
- 1/8 tsp almond extract
- 2 egg yolks, beaten
- 4 to 5 cups fresh peaches, washed, peeled, sliced, and drained well
## Topping
- 1/2 cup sour cream
- 2 Tbsp brown sugar
- Little cinnamon
## Instructions
1. In a double boiler, combine sugar, light brown sugar, corn starch, salt, and a pinch of cinnamon.
2. Add sour cream, honey, almond extract, and beaten egg yolks.
3. Cook the mixture, stirring constantly, over hot but not boiling water, until thickened.
4. Cool mixture thoroughly.
5. Line a 10-inch pie plate with flaky pastry and bake in a hot oven at 400°F for 8 to 10 minutes. Cool shell.
6. Add the drained sliced peaches to the cooled custard and turn mixture into the cooled pie shell.
7. Cover pie with a lattice work crust and bake at 450°F for 15 minutes.
8. Lower temperature to 350°F and continue baking the pie until crust is golden.
9. Cool and top with sour cream mixed with brown sugar and a little cinnamon. -
Crumb Pie Crust
Crumb Pie Crust
Crush enough crackers
1 c crumbs -- to make
1 t. flour -- - Add & mix well
1/2 c softened butte)
¼ cup sugar
1 t. cinnamon
Press evenly into Bottom and
sides of a pie plate.
Set in frig. To cool.
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# Crumb Pie Crust
## Ingredients
- 1 cup crumbs (crush enough crackers to make)
- 1 tsp flour
- 1/2 cup softened butter
- 1/4 cup sugar
- 1 tsp cinnamon
## Instructions
1. Crush enough crackers to make 1 cup crumbs.
2. Add flour and mix well.
3. Add softened butter, sugar, and cinnamon.
4. Press evenly into bottom and sides of a pie plate.
5. Set in refrigerator to cool. -
Rhubarb Cake
Rhubarb Cake
1/2 c. Crisco
1 1/2 c. sugar
2 eggs
2 c. flour - Add only 1 c. now
1 c buttermilk with 1 level tsp soda
added to it
pinch salt
3 c. rhubarb
Flour the rhubarb with 1 c. of the flour
and add to the above mixture. Sprinkle top of
cake with brown sugar and cinnamon
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before baking - Grease & flour
cake pan. 350° degrees - 40 min
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# Rhubarb Cake
## Ingredients
- 1/2 cup Crisco
- 1 1/2 cups sugar
- 2 eggs
- 2 cups flour (divided)
- 1 cup buttermilk with 1 level tsp baking soda added to it
- Pinch of salt
- 3 cups rhubarb
- Brown sugar and cinnamon, for topping
## Instructions
1. Cream together Crisco and sugar.
2. Beat in eggs.
3. Add 1 cup of the flour to the creamed mixture.
4. Add the buttermilk and baking soda mixture.
5. Add a pinch of salt.
6. Toss the rhubarb with the remaining 1 cup of flour, then add to the above mixture and stir to combine.
7. Grease and flour a cake pan.
8. Pour batter into prepared pan and sprinkle the top with brown sugar and cinnamon.
9. Bake at 350° for 40 minutes. -
Rhubarb Pie with Under Crust
Rhubart Pie with under crust - 9 inch pie tin
Pour boiling water over cut rhubarb
pieces. Let it stand a little, drain off
water.
Into a bowl — beat well
3 egg yolks - add ½ cup sour cream
and 1¾ cup sugar, pinch of salt
and 3 tbsp cornstarch + ½ tsp cinnamon
Mix well -
Pour custard mix over the rhubarb
(over)
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in unbaked shell.
Bake at 300° oven - 45 to 60 minutes
Use egg whites for top meringue
beating whites until stiff, add some
sugar and cover top of pie. Return to
oven and brown meringue
Josephine Brach
Clear Lake -
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# Rhubarb Pie with Under Crust (9 inch)
*From Josephine Brach, Clear Lake*
## Ingredients
- 1 unbaked 9-inch pie shell
- Rhubarb, cut into pieces
## Custard Filling
- 3 egg yolks
- 1/2 cup sour cream
- 1 3/4 cup sugar
- Pinch of salt
- 3 Tbsp cornstarch
- 1/2 tsp cinnamon
## Meringue
- 3 egg whites
- Sugar, to taste
## Instructions
1. Pour boiling water over cut rhubarb pieces. Let it stand a little, then drain off water.
2. Into a bowl, beat together the egg yolks, sour cream, sugar, pinch of salt, cornstarch, and cinnamon. Mix well.
3. Pour custard mixture over the rhubarb in the unbaked shell.
4. Bake at 300° for 45 to 60 minutes.
5. Beat egg whites until stiff. Add some sugar and cover the top of the pie with the meringue.
6. Return to oven and brown the meringue. -
Pumpkin Bread
Fred Meyer Nutrition Centers
PUMPKIN BREAD
2 cups whole wheat flour 1 cup solid pack pumpkin
2 teaspoons low sodium baking or cooked pumpkin puree
powder ½ cup milk
1 teaspoon sea salt 2 eggs
1 teaspoon cinnamon ¼ cup butter or margarine
½ teaspoon nutmeg 1 cup brown sugar
1 cup chopped nuts
1) Sift together first six ingredients. 2) Combine pumpkin, eggs, sugar and
milk. 3) Cream butter into dry ingredients. 4) Mix pumpkin mixture into flour/
butter mixture. 5) Stir in nuts. 6) Spread in loaf pans. Bake at 350° for
45-55 minutes.
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# Pumpkin Bread
*From Fred Meyer Nutrition Centers*
## Ingredients
- 2 cups whole wheat flour
- 2 tsp low sodium baking powder
- 1 tsp sea salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 cup solid pack pumpkin or cooked pumpkin puree
- 1/2 cup milk
- 2 eggs
- 1/4 cup butter or margarine
- 1 cup brown sugar
- 1 cup chopped nuts
## Instructions
1. Sift together first six ingredients.
2. Combine pumpkin, eggs, sugar, and milk.
3. Cream butter into dry ingredients.
4. Mix pumpkin mixture into flour/butter mixture.
5. Stir in nuts.
6. Spread in loaf pans. Bake at 350° for 45–55 minutes. -
Shoo-Fly Pie
SHOO-FLY PIE
A good old Pennsylvania Dutch Recipe!
For the liquid part:
½ CUP MOLASSES
½ CUP HOT WATER
½ TEASPOON BAKING SODA
For the crumb part:
¼ CUP SHORTENING
1 CUP BROWN SUGAR
1½ CUPS FLOUR ¼ Tsp. SALT
1 Tsp. CINNAMON
A LITTLE NUTMEG, GINGER
and CLOVES
Combine the dry ingredients and work
in the shortening to make crumbs. Into
an unbaked pie shell, put crumbs and
liquid in alternating layers with crumbs
on bottom and top. Bake in hot oven 450
degrees, for 15 minutes, then reduce heat
to 350 degrees for 20 minutes.
To the Pennsylvania Dutch housewife
Baking day was important. From the big
outdoor oven she produced countless
cakes, pies and loaves of golden-crusted
bread.
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...y memorable moments
...y when you visit the
estoga Crafts Product by L. E. Smith Wholesale Distributors, Gettysburg, P...
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# Shoo-Fly Pie
*A good old Pennsylvania Dutch Recipe!*
## Liquid Part
- 1/2 cup molasses
- 1/2 cup hot water
- 1/2 tsp baking soda
## Crumb Part
- 1 unbaked pie shell
- 1/4 cup shortening
- 1 cup brown sugar
- 1 1/2 cups flour
- 1/4 tsp salt
- 1 tsp cinnamon
- A little nutmeg, ginger, and cloves
## Instructions
1. Combine the dry ingredients and work in the shortening to make crumbs.
2. Into an unbaked pie shell, put crumbs and liquid in alternating layers with crumbs on bottom and top.
3. Bake in hot oven 450 degrees for 15 minutes, then reduce heat to 350 degrees for 20 minutes.