Browse Items (4 total)

• 
  Textcategory:Dessertdecade:1950s...6 more

  Rhubarb Cherry Pie

  Rhubarb Cherry Pie
  
  Crust: 2c flour
  1/2t. salt
  3/4c. shortening
  6T. cold water
  Filling: 4c. diced rhubarb
  1 can red tart pitted cherries, drained
  1c. sugar
  1/4c. quick cooking Tapioca
  3 drops red food color
  Mix filling & let stand 15 min
  
  Bake 45-50 min
  
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  # Rhubarb Cherry Pie
  
  ## Crust Ingredients
  
  - 2 cups flour
  - 1/2 tsp salt
  - 3/4 cup shortening
  - 6 Tbsp cold water
  
  ## Filling Ingredients
  
  - 4 cups diced rhubarb
  - 1 can red tart pitted cherries, drained
  - 1 cup sugar
  - 1/4 cup quick cooking tapioca
  - 3 drops red food color
  
  ## Instructions
  
  1. Mix crust ingredients together.
  2. Mix filling ingredients and let stand 15 minutes.
  3. Fill pie crust with filling.
  4. Bake 45–50 minutes.
• 
  Textcategory:Dessertdecade:1940s...6 more

  Corn Flake Pudding

  Corn Flake Pudding Kath Bagley
  1 qt scalded milk
  1 1/2 cup corn flakes
  1/2 cup molasses
  1/2 " sugar
  2 egg (beat)
  1/4 cup tapioca
  1 teasp butter salt
  Bake 2 hour in slow oven
  (set in pan like custard) Very fine
  
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  # Corn Flake Pudding
  
  *From Kath Bagley*
  
  ## Ingredients
  
  - 1 quart whole milk, scalded
  - 1 1/2 cups corn flakes
  - 1/2 cup molasses
  - 1/2 cup sugar
  - 2 eggs, beaten
  - 1/4 cup pearl or quick-cooking tapioca granules
  - 1 tsp butter
  - Pinch of salt
  
  ## Instructions
  
  1. Preheat oven to 300°F.
  2. Scald milk in a heavy saucepan until just steaming; remove from heat.
  3. Stir in corn flakes, molasses, sugar, tapioca, butter, and salt.
  4. Allow mixture to cool slightly, then stir in beaten eggs.
  5. Pour into a greased baking dish.
  6. Set baking dish in a larger pan filled with hot water (water bath).
  7. Bake at 300°F for 2 hours, until pudding is set and a knife inserted in the center comes out clean.
  8. Serve warm or chilled.
• 
  Textcategory:Dessertdecade:1960s...10 more

  Indian Pearl Pudding

  Indian Pearl Pudding March 27, 1966
  
  Sprinkle 2 tablespoons of cornmeal in 1 pint of cold
  milk. (scald and cook 10 minutes) Remove from
  fire and add:
  1 1/2 cups molasses 1/2 pkg. (whole) tapioca (which
  3/4 c sugar has been soaked overnight)
  1/4 teaspoon salt drain
  1/4 c butter
  add 4 beaten eggs 1 1/2 tsp. cinnamon
  1 qt. plus 1c milk 1/2 tsp. ginger
  1 tsp. nutmeg.
  
  Pour in pan and bake for 1 hour in 300°
  Then add 1 cup milk and cook for another
  hour. after first hour and a half turn heat
  down to 250°
  
  Hope you will enjoy making this.
  
  Sincerely & Fraternally
  Mrs. Carina Milman.
  Carina Milman
  8 Middle St.
  Skowhegan, Me. March
  
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  # Indian Pearl Pudding
  
  *From Carina Milman, March 27, 1966*
  
  ## Ingredients
  
  - 2 Tbsp cornmeal
  - 1 pint cold milk (for scalding)
  - 1 1/2 cups molasses
  - 3/4 cup sugar
  - 1/4 tsp salt
  - 4 beaten eggs
  - 1 qt plus 1 cup milk
  - 1/2 pkg whole tapioca (soaked overnight, drained)
  - 1/4 cup butter
  - 1 1/2 tsp cinnamon
  - 1/2 tsp ginger
  - 1 tsp nutmeg
  - 1 cup milk (added during baking)
  
  ## Instructions
  
  1. Sprinkle 2 Tbsp cornmeal into 1 pint of cold milk. Scald and cook 10 minutes.
  2. Remove from heat and add: molasses, sugar, salt, drained tapioca, butter, cinnamon, ginger, and nutmeg.
  3. Add 4 beaten eggs and 1 qt plus 1 cup milk. Mix to combine.
  4. Pour into a baking pan and bake at 300° for 1 hour.
  5. After the first hour, add 1 cup milk and continue baking for another hour.
  6. After the first hour and a half of total baking time, turn heat down to 250°.
• 
  Textcategory:Dessertdecade:1930s...6 more

  Indian Tapioca

  INDIAN TAPIOCA
  
  Mix to-gether 1/3 Cup Tapioca
  1/4 Cup Indian Meal
  
  and stir while sprinkling into 1 quart of
  scalded milk. Stir and cook until the tapioca
  is transparent, then stir into the pudding
  1 cup of molasses 1/2 teaspoon salt
  and 2 tablespoons butter. Turn into a buttered
  baking dish
  
  Pour over the top 1½ cups cold milk and set
  in the oven without stirring
  
  Bake about 1 hour
  
  add a few raisins or dates
  if on hand Ernestine Duncan
  Oct 5, 1930
  
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  # Indian Tapioca
  
  ## Ingredients
  
  - 1/3 cup tapioca
  - 1/4 cup Indian meal (cornmeal)
  - 1 quart milk, scalded
  - 1 cup molasses
  - 1/2 tsp salt
  - 2 Tbsp butter
  - 1 1/2 cups cold milk
  - Raisins or dates (optional, a few)
  
  ## Instructions
  
  1. Mix together the tapioca and Indian meal, then stir while sprinkling into 1 quart of scalded milk.
  2. Stir and cook until the tapioca is transparent.
  3. Stir into the pudding: 1 cup molasses, 1/2 tsp salt, and 2 Tbsp butter.
  4. Turn into a buttered baking dish.
  5. Pour 1 1/2 cups cold milk over the top and set in the oven without stirring.
  6. Bake about 1 hour.
  7. Add a few raisins or dates if on hand.