FoodNet

Cook book (Relief Society, Houston, 1963)

1963

Page 27 · 11 recipe records on this page

Presented as published in 1963. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
(2 Tbsp. milk optional--makes crust on top)✪ Nutmeg Pie . Pour into unbaked pie shell--Sprinkle top with nutmeg and bake slowly approx. 1 hr. 86 PECAN PIE Irene Nettles 1 cup sugar 1 cup broken pecans 9 " pie shell (unbaked) Melt butter with corn syrup and mix with eggs and sugar- -Sprinkle pecans in bottom of pie crust--Pour filling over nuts--Bake in 400° oven for 10 minutes then reduce heat to 325° and continue baking 30 minutes longer 3 1/4 cup butter (or oleo) 1/2 cup corn syrup 3 eggs✪ Pecan Pie PUMPKIN PIE Pat Sirrine 1 can #30 3 or 1 1/2 cu pumpkin 2 eggs slightly beaten 3/ 4 cup sugar 1/2 tsp9 salt 1 tspQ cinnamon 1/2 tsp* ginger 1 1/2 cue evapo milk 1 tsp0 vanilla 1/2 tsp0 butter flavor Mix ingredients and pour in uncooked pie shell — Bake in 425° oven for 45 min9- Makes one 9 11 pie * 87 CRUST Pat Sirrine 1 1/3 cup flour 1/2 cup lard 1/2 tsp„ salt 3 Tbspo cold water Combine dry ingredients and sprinkle cold water over mixture tossing lightly- -Work dough into firm ball- -Roll out of floured surface--Place in 9" pie plate and flute edges--Add filling and bake* CARMEL COCONUT SQUARES Pat Sirrine Made in one large pan — 1/2 cup butter (Cook until bubbly--Cool) 2 cups brown sugar Add: 2 whole eggs 1 tsp0 vanilla 2 cups flour 1/4 tsp9 salt 2 tsp. baking powder 1 cup shredded coconut✪ Carmel Coconut Squares Bake in shallow pan 25 minutes — 350° — Cut in squares . CHOCOLATE PIE a la Waldorf Pat Sirrine 2 cups whipping cream 2 cups milk 40 large marshmallows slivered almonds 8 5£ Hershey bars✪ Chocolate Pie a la Waldorf Combine marshmallows, candy, and milk in double boiler until melted — Stir so won't separate until cool- -Whip cream until stiff and then fold together--Pour in pie shell and sprinkle with almonds — Refrigerate for 6-8 hrs before serving. 88 PECAN PIE Betty Walker Beat three whole eggs together— Add 1 heaping cup white Karo syrup to eggs-- Add 1/2 cup sugar— Beat—Pour into pastry shell and top with whole pecans and butter-- Cook slowly for 40 or 50 minutes or until pecans are toasted „ SURPRISE PIE Sara Me Ghee 3 egg whites 2 tsp0 baking powder 1 cup sugar I tsp. vanilla I cup broken pecans II graham crackers (halves) crushed Beat egg whites until thick- -Add baking powder* sugar and vanilla-- Beat until mixture resembles merangue — Stir in pecans and crushed crackers— Bake in buttered pie pan for 20 minutes at 350° — Cool and put in refrigerator at least 2 hrs before serving — Top with whipped cream (sweetened a bit .) APPLE TORTE Joan Gray Slice 4-6 apples in an 8 x 8 pan or casserole and sprinkle a few drops of lemon juice and cinnamon on top--Sprinkle topping in crumbs on top—Bake 40 min. at 325° in glass dish (350° otherwise) — Serve warm with whipped cream .--For topping* use 3/4 cup oatmeal* 3/4 cup brown sugar* 1/2 cup flour* 1/2 cup butter (1 cube)* dash of salt✪ Apple Torte— Cream together until crumbly. 89 ORANGE- PECAN BREAD Pat Sirrine 2 cups chopped pecans 2 oranges 2 3/4 cups flour 2 1/2 tsp0 baking powder 1/2 tsp0 baking soda 1 tsp. salt 2 Tbsp. butter 1 cup honey✪ Orange-Pecan Bread 1 egg