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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.
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# 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. -
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
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# 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. -
Vinegar Pie
Pie Filling
1 cup sugar
1 " cold water
3 eggs yolks
1 whole egg
2 teaspoons heaping flour
2 " butter or oleo
5 " vinegar
2 " lemon extract
mix all together
cook until thick
pour in bake pie shell
Beat three eggs whites
stiff with 4 tablespoon
& sugar spread on pie
and brown lightly
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# Vinegar Pie Filling
## Ingredients
- 1 baked pie shell
### Filling
- 1 cup sugar
- 1 cup cold water
- 3 egg yolks
- 1 whole egg
- 2 tsp flour, heaping
- 2 tsp butter or oleo
- 5 tsp vinegar
- 2 tsp lemon extract
### Meringue
- 3 egg whites
- 4 Tbsp sugar
## Instructions
### Filling
1. Mix all filling ingredients together.
2. Cook until thick.
3. Pour into the baked pie shell.
### Meringue
1. Beat the egg whites stiff with the sugar.
### Assembly
1. Spread the meringue on the pie and brown lightly. -
Dill Pickles
Dill Pickles
Wash cucumbers & put in jars
1qt vinegar - 2qts of water
½ Cup salt
dill seed
Boil & pour over cucumbers
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# Dill Pickles
## Ingredients
- Cucumbers, washed
- 1 qt vinegar
- 2 qts water
- 1/2 cup salt
- Dill seed
## Instructions
1. Wash the cucumbers and put them in jars.
2. Combine the vinegar, water, salt, and dill seed. Boil.
3. Pour the boiling mixture over the cucumbers.
## Editor's Notes
- **Cucumber quantity** is not specified on the card; it depends on the number of jars being filled.
- **Processing/sealing** — the card gives no jar sealing or water-bath processing instructions, and no jar size or number. For safe long-term storage, use current tested canning guidelines (e.g., USDA or NCHFP). Otherwise, store the pickles in the refrigerator. -
Pickled Squash and Cucumbers
Pickled squash + cucumbers
8 cups thin Sliced squash
2 cups small onions sliced
1/2 cup salt
3 cups sugar
2 cups vinegar
2 t mustard seed
2 t. celery seed
Slice squash, onions add
salt cover with water let stand
one hour. Drain, combine sugar,
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vinegar, mustard seed, celery
seed - bring to boil add vegetables
& bring to boiling point.
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# Pickled Squash and Cucumbers
## Ingredients
- 8 cups thin sliced squash
- 2 cups small onions, sliced
- 1/2 cup salt
- 3 cups sugar
- 2 cups vinegar
- 2 tsp mustard seed
- 2 tsp celery seed
## Instructions
1. Slice the squash and onions. Add the salt, cover with water, and let stand 1 hour.
2. Drain.
3. Combine the sugar, vinegar, mustard seed, and celery seed. Bring to a boil.
4. Add the vegetables and bring to the boiling point.
## Editor's Notes
- **Canning/storage** — the card ends at bringing the vegetables to the boiling point. It gives no instructions for jarring, sealing, processing, or storage. Follow current tested canning guidelines if preserving this recipe. -
Sweet Pickles
Sweet pickles
Soak cucumbers 8 days in
brine, wash & cut in inch
pieces.
Soak over night in Alum
water, drain off and pour
boiling water over them &
let stand overnight.
Pack in jars and pour
hot syrup over them. Repeat
for three mornings & seal
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The Brine
2 cups salt - 1 gal water
syrup
2 qts vinegar 8 cups sugar
can put dill seed in if want
sweet dill pickles
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# Sweet Pickles
## Ingredients
- Cucumbers (quantity not stated)
- Alum (amount not stated), dissolved in water for soaking
- Boiling water
### Brine
- 2 cups salt
- 1 gallon water
### Syrup
- 2 quarts vinegar
- 8 cups sugar
- Dill seed (optional; add for sweet dill pickles)
## Instructions
### Brining
1. Soak the cucumbers in the brine for 8 days.
2. Wash the cucumbers and cut them into inch pieces.
### Alum Soak
3. Soak the cucumbers overnight in alum water.
4. Drain off the alum water. Pour boiling water over the cucumbers and let them stand overnight.
### Syrup and Packing
5. Pack the cucumbers in jars and pour hot syrup over them.
6. Repeat for three mornings, then seal.
## Editor's Notes
- **"Alum"** — alum (potassium aluminum sulfate) was used in old pickle recipes to keep pickles crisp. Modern canning authorities no longer recommend it, and it adds nothing to safety. Any home-canned pickles should be processed according to current tested guidelines, because "seal while hot" alone does not guarantee a safe product. -
Dilled Okra Pickles
Dilled Okra Pickles
okra
dill seeds
1 qt. water
1 pt. vinegar
1/2 c. salt
pack okra in jars, make
brine of water, vinegar & salt,
heat to boiling pour over okra
& seal. Let stand 3 or 4 weeks
before using
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# Dilled Okra Pickles
## Ingredients
- Okra
- Dill seeds
- 1 qt water
- 1 pt vinegar
- 1/2 cup salt
## Instructions
1. Pack okra in jars.
2. Make a brine of the water, vinegar, and salt. Heat to boiling.
3. Pour the hot brine over the okra and seal.
4. Let stand 3 or 4 weeks before using. -
Vinegar Pie
Vinegar Pie
1 cup sugar 2T Butter
1 cup cold water 5T vinegar
3 eggs 2T lemon extract
2T heaping flour
Mix above ingredients to gether
Thoroughly, cook until thick,
pour in baked pie shell
Top with cool whip
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# Vinegar Pie
## Ingredients
- 1 baked pie shell
- 1 cup sugar
- 1 cup cold water
- 3 eggs
- 2 Tbsp heaping flour
- 2 Tbsp butter
- 5 Tbsp vinegar
- 2 Tbsp lemon extract
- Cool Whip, for topping
## Instructions
1. Mix the sugar, cold water, eggs, flour, butter, vinegar, and lemon extract together thoroughly.
2. Cook until thick.
3. Pour into the baked pie shell.
4. Top with Cool Whip. -
Best of All Pickles
Best of all Pickles - YIELD 4 QUARTS
4 qts cucumbers, 3-4" long
3-4 onion slices per quart
2 celery sticks
8 bunches of dill
4 c. sugar
1/2c. salt
1 qt. vinegar
1 pint water
Pick and pack cucumbers the same day. Wash and
cut lengthwise and pack into jars. Place 3-4 onion slices
and 2 bunches dill in each quart. Dissolve 4c. sugar,
1/2c salt in 1 qt vinegar and 1 pint water. Heat to
boiling. Pour over cucumbers at once while hot & seal.
Place in cool place Ready to serve in about 1 month.
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# Best of All Pickles
*Yields 4 quarts*
## Ingredients
- 4 qts cucumbers, 3–4" long
- 3–4 onion slices per quart
- 2 celery sticks
- 8 bunches of dill
- 4 cups sugar
- 1/2 cup salt
- 1 qt vinegar
- 1 pint water
## Instructions
1. Pick and pack cucumbers the same day.
2. Wash and cut lengthwise and pack into jars.
3. Place 3–4 onion slices and 2 bunches of dill in each quart.
4. Dissolve 4 cups sugar and 1/2 cup salt in 1 qt vinegar and 1 pint water.
5. Heat to boiling.
6. Pour over cucumbers at once while hot and seal.
7. Place in a cool place. Ready to serve in about 1 month. -
How to Make a Good Pie Crust
HOW TO MAKE A GOOD PIE CRUST SHERYL JULIAN
THE BOSTON GLOBE
In the days when the settlers heaped fall
fruits and squashes into pastry bases, just
as they had done in England, families revered
good bakers. In those days, every woman
practically made pastry with her eyes closed
and lard was the fat of choice. "Half fat to
water to mix" was the formula most bakers
swore by, passing on to their daughters a
recirecipe without instructions.
As the formula trickled down through the
generations, cooks in this century adjusted
it to include solid vegetable shortening.
To make a double crust in a food
processor, put into the workbowl fitted with
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the steel blade, 2 cups flour, a pinch of
salt and 3 TB sugar. Pulse once to sift
them. Remove the lid and add 8 TB (1 stick)
cut-up butter and ¼ cup solid vegetable
shortening. Pulse quickly in on-off motions
half a dozen times or until the mixture turns
faintly yellow and resembles crumbs. Stop
the motor and remove the lid. In a 1-cup
glass measure whisk 1 egg with a fork. To
the cup add enough ice water to make ½ cup of
liquids. Add ½ teaspoon vinegar.
Sprinkle almost all of the liquids onto the
flour (always hold back a TB.) Replace the lid
and pulse in on-off motions just until the
pastry forms moist clumps. If the pastry
doesdoesn't form clumps, add the remaining
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liqHOW TO MAKE A GOOD PIE CRUST, CARD NO. 2
liquids and work in on-off motions. If
necessary, add ice water to the food
processor by sprinkling it in with your
hands. The pastry must not come together in
the food processor to form a ball.
Turn the clumps out onto the counter and
cut through them over and over with a blunt
knife or a metal palette knife until they
come together to form a dough. Sprinkle
lightlightly with flour and divide in half.
Shape each half into a smooth flat cake.
Wrap separately in foil. Refrigerate for 20
minutes before rolling out. Use to make any
9" double crust pie or any two 9" one-crust
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pies.
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# How to Make a Good Pie Crust
*Recipe by Sheryl Julian — The Boston Globe*
*Makes one 9" double crust pie or two 9" one-crust pies*
## Ingredients
- 2 cups flour
- Pinch of salt
- 3 Tbsp sugar
- 8 Tbsp (1 stick) butter, cut up
- 1/4 cup solid vegetable shortening
- 1 egg
- Ice water (enough to bring egg mixture to 1/2 cup total liquid)
- 1/2 tsp vinegar
## Instructions
1. Put into the workbowl of a food processor fitted with the steel blade: 2 cups flour, a pinch of salt, and 3 Tbsp sugar. Pulse once to sift them.
2. Remove the lid and add the cut-up butter and 1/4 cup solid vegetable shortening.
3. Pulse quickly in on-off motions half a dozen times or until the mixture turns faintly yellow and resembles crumbs. Stop the motor and remove the lid.
4. In a 1-cup glass measure, whisk 1 egg with a fork. Add enough ice water to bring the total to 1/2 cup of liquid. Add 1/2 tsp vinegar.
5. Sprinkle almost all of the liquids onto the flour, always holding back 1 Tbsp. Replace the lid and pulse in on-off motions just until the pastry forms moist clumps.
6. If the pastry doesn't form clumps, add the remaining liquids and work in on-off motions. If necessary, add ice water to the food processor by sprinkling it in with your hands. The pastry must not come together in the food processor to form a ball.
7. Turn the clumps out onto the counter and cut through them over and over with a blunt knife or a metal palette knife until they come together to form a dough.
8. Sprinkle lightly with flour and divide in half. Shape each half into a smooth flat cake.
9. Wrap separately in foil. Refrigerate for 20 minutes before rolling out.
10. Use to make any 9" double crust pie or any two 9" one-crust pies. -
Economy Meal Baked Spam
ECONOMY MEAL BAKED SPAM THE TAMPA TRIBUNE
1 can Spam Whole cloves
1 T. vinegar 1 T. brown sugar
1 tsp. prepared mustard
Cut crisscross lines on top of Spam and fill
with cloves. Mix remaining ingredients, pour
over Spam and bake in 350 degree oven for 20
minutes. Slice and dip juice over each slice.
Serves 3.
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# Economy Meal Baked Spam
*The Tampa Tribune*
*Serves 3*
## Ingredients
- 1 can Spam
- Whole cloves
- 1 Tbsp vinegar
- 1 Tbsp brown sugar
- 1 tsp prepared mustard
## Instructions
1. Cut crisscross lines on top of Spam and fill with cloves at line intersections.
2. Mix remaining ingredients (vinegar, brown sugar, and mustard) and pour over Spam.
3. Bake in a 350°F oven for 20 minutes.
4. Slice and dip juice over each slice. -
Bean Salad
Bean Salad from Tommie Anne Davis
1 can yellow Wax beans drained
1 " green string beans "
1 " garbanzo beans "
1 " dark red kidney beans including
juice
1/4 cup chopped green pepper
2 " celery thinly sliced
1/2 " sliced onions
Dressing
1 cup sugar
1 1/8 cups White Vinegar
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3/4 cup oil
Mix well. Pour over
vegetables and marinate
overnight in refrigerator.
Absolutely necessary to
blend flavors. Keeps one
Month.
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# Bean Salad
*Recipe from the kitchen of Tommie and Anne Davis*
## Ingredients
### Salad
- 1 can yellow wax beans, drained
- 1 can green string beans, drained
- 1 can garbanzo beans, drained
- 1 can dark red kidney beans, including juice
- 1/4 cup chopped green pepper
- 2 cups celery, thinly sliced
- 1/2 cup sliced onions
### Dressing
- 1 cup sugar
- 1 7/8 cups white vinegar
- 3/4 cup oil
## Instructions
1. Combine all salad vegetables in a large bowl.
2. Mix dressing ingredients (sugar, white vinegar, and oil) together well.
3. Pour dressing over vegetables and stir to combine.
4. Marinate overnight in refrigerator — absolutely necessary to blend flavors.
5. Keeps one month (refrigerated).