This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Butterscotch Chiffon Pie

Pre-bake 1-9 inch pie shell. Soak 1 tablespoonful of unflavored gelatin in 1-4 cup cold water for 5 minutes. Beat 3 egg yolks, gradually beat in 1 cup brown sugar firmly packed; then beat in 1 cup scalded milk. Add 2 tablespoonfuls butter and 1-4 teaspoonful salt; cook in double boiler, stirring until it is like a custard, then stir in gelatin, cool; add 1-2 teaspoonful vanilla. Fold in 3 stiffly beaten egg whites which have had 1-4 cup granulated sugar beaten into them. Pour into pie shell. Set in refrigerator to harden. If there is more filling than crust will hold put into custard cups and chill for another meal.

This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Pacific Pie
(Yield: 6 Servings)

Use 1 1-pound can salmon; dash cayenne pepper; 1/2 teaspoon salt; 1 egg, beaten; 1/2 cup finely diced sweet pickle; 1 1/2 cups fresh bread crumbs; 1/2 6-ounce can mushroom sauce; 1/3 cup liquid (fish liquid plus water); 2 hard-cooked eggs, finely chopped; and 2 6-ounce cans mushroom sauce, heated.

Drain salmon, reserving liquid. Discard skin and bones. Flake fish. Blend with remaining ingredients except the eggs and the 2 cans mushroom sauce. Pack mixture into an oiled 8-inch round pie pan. Bake in a 350 degree (moderate) oven about 40 minutes or until pie is lightly browned and firm. Cut into serving wedges, garnish with hard-cooked egg, and serve with hot mushroom sauce.

This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Hot Water Cheese Pastry
(Makes 30 tarts)

1 1/3 cups shortening
3/4 cup boiling water
4 cups general purpose flour
2 teaspoons salt
1 teaspoon baking powder
2 cups American cheese (grated)

Place shortening in warm bowl, pour boiling water over it and cream thoroughly with a fork. Place flour, salt, and baking powder in flour sieve and sift gradually into the creamed mixture. Add cheese. Mix thoroughly. Make up into dough ball, then chill in refrigerator. When ready to bake remove from refrigerator, divide dough and roll out. Cut into rounds and bake.

This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Apple Crumble

1 cup flour
1 teaspoon baking powder
1/2 cup sugar
1/4 teaspoon salt
1 egg
1 teaspoon vanilla
1/4 cup shortening
1 cup sugar
1 teaspoon cinnamon
sliced apples

Combine flour, the 1/2 cup sugar, baking powder and salt. Beat together egg and vanilla and add to flour mixture. Fill 8 1/2-inch square pan 2/3 full with sliced apples. Sprinkle combined 1 cup sugar and cinnamon over apples. Pour flour mixture over apples. Bake at 350 degrees about 45 minutes.

This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

BLACK BOTTOM PIE

4 egg yolks
1/2 cup sugar
1 tablespoon cornstarch
2 cups milk, scalded
1 1/2 tablespoons gelatin
2 tablespoons cold water
2 oz. unsweetened chocolate, melted
1 teaspoon vanilla
4 tablespoons chocolate mint cordial
4 eggs whites, stiffly beaten
1/2 cup sugar
Coconut crumb crust
Whipped cream, chocolate curls

Combine egg yolks, sugar and cornstarch in top of double boiler. Gradually add scalded milk, stirring constantly. Cook over hot water until mixture thickens. Soften gelatin in cold water and add to thickened mixture, mixing well. Divide thickened mixture into two parts.

Add melted chocolate and 1 teaspoon vanilla to one part and pour into prepared crumb shell. Refrigerate until firm.

To the other half add chocolate mint cordial. Cover the chocolate filling with the meringue of egg whites to which sugar has been added and refrigerate again. At serving time top with whipped cream and chocolate curls.

COCONUT CRUMB CRUST: Combine crumbs (crumbled cake, graham crackers, or vanilla wafers) with equal parts of shredded coconut. Bind together with melted butter. Press firmly into pie plate and chill until firm. Bake in a 325-degree oven 10 to 15 minutes or until lightly browned.

Note: Graham cracker, vanilla wafer or other crumb crust may be substituted.

This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Hawaiian Chess Pie

3 eggs, beaten
1/4 c. milk
1 1/2 c. sugar
2 tbsp. flour
2 tsp. lemon juice
1/4 c. melted margarine or butter
1 (8 1/4 oz.) can crushed pineapple in juice, undrained
2/3 c. flaked coconut
1 (9″) deep dish unbaked pie shell

Combine eggs, milk, sugar, flour, lemon juice and margarine. Beat until smooth. Add pineapple and coconut. Pour into pie shell. Bake in 350° oven 50-55 minutes or until center of pie is set. Cool. Serves 8.

This recipe was clipped from a magazine then pasted onto an index card. It was found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Creamy Coffee Chiffon Pie

1 envelope unflavored gelatin
1 cup strong coffee
1 cup sugar
1/2 teaspoon salt
3/4 cup strong hot coffee
1 cup heavy cream
3 eggs, separated
1 teaspoon vanilla
1/4 teaspoon cream of tartar
9-inch baked pie shell

SOFTEN GELATIN in 1/4 cup cold coffee. Combine 1/2 cup sugar, salt, remaining coffee, and 1/2 cup cream. Stir over low heat until scalding point. Beat egg yolks and add hot mixture slowly. Stir over low heat until boiling point. Stir in softened gelatin. Chill until partially set, then beat until smooth. Add vanilla. Whip remaining cream and fold in. Beat egg whites until they form soft peaks. Add cream of tartar. Add remaining sugar slowly, beating well after each addition. Fold coffee mixture carefully into this meringue. Spoon into pie shell. Garnish with toasted flaked coconut.

This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

BUTTER CRUST

One and three-quarters cup flour
One-quarter lb. butter
One egg
Three tbsps. sugar

CREAM BUTTER and sugar, add slightly beaten egg. Add flour. Knead as little as possible until dough is mixed and smooth. Form into ball and refrigerate about an hour. Roll out after cutting in half to fit two 10-inch pie plates.