This handwritten recipe was found in a large collection, date unknown but this is made with a microwave so likely from the 1980’s – 2000’s. Recipe is typed below as-is along with a scanned copy.

Rice Pudding

1 pk. vanilla pudding 3 oz. (Reg. not inst.)
2 cups milk
1/2 cup raisins
1/2 cup instant rice
mix together

Microwave on High for 3 mins. – stir – microwave on high for 3 mins.

This recipe was written on a slip of paper and found in a large collection, date unknown. Recipe is typed below as-is along with a scanned copy (front side only).

Almond Pear Pudding

1 can 1# 4 oz pear halves
1 teas gr lemon peel
1/8 teasp nutmeg
2 Tables butter or Margar

Topping

3 egg whites
dash salt
1/2 c sugar
3 egg yolks
1/2 c toasted almond ground
1/2 c butter – softened
1 cup heavy cream whipp

Drain pears – reserve 1 1/2 c liquid. Arrange pears in single layer in shallow dish – 10″

Bring to a boil lemon peel, nutmeg, pear liquid. Bring to boil, cook uncovered. Spoon over pears. Make topping. 350°.

Beat egg white & salt add 1/4 c sugar. Beat egg yolks add rest of sugar, blend fold in rest, spoon. Bake 35 or 40 min.

This recipe was written on a large lined index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Rice Pudding

2 eggs
1/2 c. sugar
1/2 tbsp salt
2 1/4 c. sweet milk
1 tsp. vanilla
2 c. cooked rice
dash of nutmeg

Separate eggs, beat yolks, add sugar, salt, milk, and vanilla and combine with the cooked rice. Beat the egg whites stiffly, and fold into mixture. Turn into a buttered baking dish and sprinkle with nutmeg. Bake 350° 30 min. Serves 6.

This is a clipping off of packaging of some sort, likely a box of tapioca. There are two recipes for tapioca pudding, strawberrioca, cherry pie and a pie thickener tip. Recipes are typed below along with a scanned copy.

FLUFFY TAPIOCA PUDDING

3 tablespoons Minute Tapioca
3 tablespoons sugar
1 egg yolk
2 tablespoons sugar
1/8 teaspoon salt
2 cups milk
1 egg white
3/4 teaspoon vanilla

Mix tapioca, salt, 3 tablespoons sugar, milk, and yolk in pan. Let stand 5 minutes. Beat egg white until foamy; gradually beat in 2 tablespoons sugar, beating to soft peaks. Set aside. Cook tapioca mixture over medium heat to a full boil, stirring constantly–6 to 8 minutes. Gradually add to beaten white, stirring quickly just until blended. Stir in vanilla. Cool 20 minutes. Stir. Serve warm or chilled. Garnish as desired. Makes five 1/2-cup servings.

QUICK TAPIOCA PUDDING. Mix 3 tablespoons tapioca, 1/3 cup sugar, 1/8 teaspoon salt, 1 beaten egg, and 2 3/4 cups milk in pan. Let stand 5 minutes. Then bring to a full boil, stirring constantly. Remove from heat. Stir in 3/4 teaspoon vanilla. Stir once after 20 minutes. Serve warm or chilled.

STRAWBERRIOCA

Thaw and drain 1 package (10 oz.) birds Eye Quick Thaw Strawberries. Add water to juice to make 1 1/2 cups; mix with 2 tablespoons tapioca and 1/4 cups sugar. Let stand 5 minutes. Then bring to a boil, stirring occasionally. Remove from heat. Stir in berries and 2 teaspoons lemon juice. Chill. Garnish, if desired. Makes 4 servings.

FOR BEST FRUIT PIES, replace cornstarch with an equal amount of tapioca; replace flour with slightly less tapioca.

CHERRY PIE

Mix 2 1/2 tablespoons tapioca, 1/8 teaspoon salt, 1 cup sugar, 6 drops red coloring, 3 cups drained water-packed red sour cherries, 1/2 cup of cherry juice, 1/4 teaspoon almond extract. Let stand 15 minutes. Pour into 9-inch pie shell; dot with 1 tablespoon butter. Add top crust. Bake at 425° for about 50 minutes.

This recipe was clipped from a newspaper, date unknown. Recipe is typed below along with a scanned copy.

Electric Skillet Custard

“Here’s a quick, delicious, nutritious dessert that is also an energy saver as custards will be done in about one-fourth the time oven baking requires.

Three cups milk
Six tbsps. sugar
Three eggs
One-half tsp. vanilla
Dash of salt

Prepare electric skillet by pouring into it one to two cups water. If the skillet is uncoated (no teflon) aluminum add two tablespoons vinegar to the water to prevent darkening the skillet. Set at 225-degrees.

Heat two cups of the milk while preparing the other ingredients by lightly beating eggs, adding all other ingredients, including remaining milk. Add hot milk. Divide into six custard cups and place in skillet. Cover but leave vent open. Cook until custards are set, about 10 to 15 minutes.

Rattling of cups may be prevented by putting a slightly crumpled piece of aluminum foil in the bottom of the skillet under the custard cups.

To reduce calorie value, make this recipe with reconstituted dry milk and artificial sweetener.

This recipe was clipped from a newspaper, date unknown. Recipe is typed below along with a scanned copy.

Angel Custard

Scald 1 1-4 cups milk and pour onto 2 tablespoonfuls sugar and 2 tablespoonfuls honey and a few grains of salt. Beat 3 egg whites slightly, but not until light. Add milk slowly. Turn into custard cups. Set in a pan of hot water and bake in a moderate oven–350 degrees–about 40 minutes or until a knife can be inserted in the center and comes out clean.

Serve with crushed strawberries.

This recipe was found in a large collection and was clipped from a newspaper, date unknown. Mallobet is a frozen dessert similar to a sherbet. Recipe is typed below along with a scanned copy.

Strawberry Mallobet
Mrs. N. C. Hysell

Melt 21 marshmallows in 1-2 cup of water in top of double boiler. Remove from heat and add 1 1-2 cups crushed strawberries, 1 tablespoonful lemon juice and 2 tablespoonfuls orange juice. Cool until mixture starts to congeal. Beat 2 egg whites stiff, gradually adding 2 tablespoonfuls sugar. Fold into strawberry and marshmallow mixture. Turn into freezing tray of refrigerator and freeze, stirring several times until firm.

This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Blackberry And Apple Pie

2 cups blackberries
2 cups sliced pared apples
1 1/2 tablespoons quick cooking tapioca
1 cup sugar
1/2 teaspoon salt
1 tablespoon lemon juice
Pastry for 2 crust 9-inch pie
2 tablespoons butter or margarine

Combine tapioca, sugar, salt, fruits, and lemon juice. Let stand about 15 minutes. Line pie pan with pastry. Fill with fruit mixture and dot with shortening.

Moisten edge of pastry with cold water, adjust top crust and cut several slits in it to allow steam to escape. Bake at 425 degrees F. about 50 minutes.