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.

Cinnamon Chocolate Rice Pudding

2 eggs
3/4 cup sugar
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/4 cup cocoa
1/4 cup cold milk
1 1/2 cups hot milk
1 cup hot cooked rice
1 teaspoon pure vanilla extract
Whipped cream for garnish

Beat eggs slightly. Combine sugar, salt, cinnamon and cocoa and gradually beat into eggs. Stir in cold milk. Add hot milk and rice. Cook until thickened, stirring constantly. Stir in pure vanilla extract. Serve warm with whipped cream. Makes six servings.

This recipe was clipped from a newspaper and found in a large collection, marked date is 1994. I’ve typed it below along with a scanned copy.

GREEN TOMATO PIE

Pastry for 2-crust 8- or 9-inch pie
1 1/3 cups sugar
1/4 teaspoon salt
3 tablespoons flour
3/4 teaspoon cinnamon or apple pie spice
2 cups thinly sliced green tomatoes (one slightly pink for eye appeal, optional)
1 apple, peeled and sliced (optional)
1/4 cup plumped golden raisins (optional)
3 tablespoons butter
1/2 teaspoon vanilla
1 to 2 teaspoons vinegar or lemon juice

In small bowl blend sugar, salt, flour and cinnamon or apple pie spice. In large bowl combine tomato slices with apple slices and raisins, if desired. Add dry ingredients and toss lightly. Turn tomato mixture into bottom crust. Dot with butter and sprinkle on vanilla and vinegar or lemon juice. Add top crust, flute and finish as desired. Bake in 375-degree oven 45 minutes, or until crust is golden and filling is tender. Makes 6 to 8 servings.

This recipe was clipped from a newspaper and found in a large collection, date unknown but likely just after WWII based on the information on the back. I’ve typed it below along with a scanned copy.

Coffee Chiffon Pie

This is a test recipe. Prepare 9-inch crumb shell, preferably made from vanilla wafers. Chill thoroughly.

Filling: Soften 2 teaspoons gelatin in 2 tablespoons cold water. Combine slightly beaten yolks of two eggs, 1-2 cup sugar in the top of a double boiler and 1 1-2 cups strong coffee. Cook over hot, not boiling, water until mixture thickens, stirring constantly. Remove from hot water. Add softened gelatine to hot mixture and stir until dissolved. Chill until mixture begins to thicken. Beat 2 egg whites until stiff but not dry; gradually beat in 1-4 cup sugar. Add 1 tablespoon lemon juice as you fold egg whites into gelatine mixture. Pile lightly into crumb shell. Chill until firm. Top with whipped cream.

Crumb Shell

For crumbs use crisp Graham crackers, cookies, chocolate or vanilla wafers. Roll with rolling pin to make fine crumbs. Combine 1 1-4 cups crumbs with 1-3 cup melted butter or margarine. If crumbs are unsweetened, add 2 to 4 tablespoons sugar, and 1-2 teaspoon cinnamon if desired. Spread evenly in 9-inch pie pan, covering bottom and sides completely; pat crumb mixture down firmly. Chill before adding filling.

This recipe was clipped from a newspaper and found in a large collection, date unknown but likely just after WWII based on the information on the back. I’ve typed it below along with a scanned copy.

Peach Cream Pie

Line pie pan with rich pastry. Mix 1 tablespoon flour, 2 tablespoons sugar. Sprinkle over bottom of crust. Slice ripe peaches in about 1-2 inch slices and place around on sugar mixture. Beat one egg slightly. Add 3 tablespoons sugar and 3-4 cup sour cream. Pour over peaches and bake until firm. Bake at 400 degrees about 30 minutes. If you prefer, sweet milk can be used in place of sour cream. Cherries or raspberries also may be substituted for the peaches.

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.

Seafoam Pie
Delicately Tinted, Lime-flavored

Light, fluffy seafoam pie is guaranteed to make a colorful splash at an autumn luncheon party. The delicately-tinted, lime-flavored filling, studded with drained canned fruit cocktail, is heaped into a baked pie shell. This is a glamorous, easy-to-make party dessert, thanks to convenient canned fruit cocktail, a bright combination of peaches, pears, seedless grapes, pineapple and cherries.

Seafoam Pie

1 (1 lb. 14 oz.) can fruit cocktail
1/4 cup sugar
1/2 teaspoon salt
1/3 cup cornstarch
1 1/2 cups fruit cocktail syrup
2 egg yolks
1 tablespoon grated lime rind
1/3 cup lime juice
2 tablespoons butter or margarine
2 drops green food coloring
2 egg whites
1/4 cup sugar
1 baked (9-inch) pie shell

Drain canned fruit cocktail, reserving all syrup. Combine sugar, salt, cornstarch and fruit cocktail syrup in a small saucepan. Cook and stir until thickened and clear. Beat egg yolks slightly; add slowly to hot mixture, beating constantly. Cook and stir one minute. Stir in lime rind, lime juice, butter and food coloring. Set aside to cool. Beat egg whites until stiff. Gradually add 1/4 cup sugar, beating to a stiff meringue. Fold into cooled lime mixture. Then fold in well-drained canned fruit cocktail. Heap lightly into baked pie shell. Chill thoroughly before serving. Makes 1 (9-inch) pie.

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 PUDDING PIE

1/4 cup butter or margarine
1 cup sugar
1 beaten egg
1 cup flour
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. nutmeg
2 cups peeled and finely chopped apples
1/2 cup chopped walnuts

With an electric mixer, cream together butter and sugar. Add egg and continue blending.

Sift together flour, soda, cinnamon and nutmeg. Add to creamed mixture. By hand, mix in apples and nuts.

Pour into greased pie tin and bake at 325 degrees for 45 minutes or until set. Serve with whipped cream.

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

REFRIGERATOR ICE CREAM

2 cups milk
2 eggs-beaten
1 pound marshmallows
2 cups whipped cream
2 teaspoons vanilla

Melt marshmallows in milk. Add beaten eggs and let cool. Blend with 2 cups whipped cream and 2 teaspoons vanilla. Put in trays and freeze. Stir once.

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

PEANUT BUTTER SCOTCH PIE

2/3 cup sugar
2 1/2 teaspoon cornstarch
1 teaspoon flour
1/2 teaspoon salt
3 cups of milk
3 slightly beaten egg yolk
1/3 cup peanut butter
1 baked 9-inch pastry shell

Combine sugar, cornstarch in flour and salt. Stir in milk. Stir and cook until thick. Remove from heat, add beaten egg yolks and cook 1 minute longer. Remove and add peanut butter and cool.

Pastry Shell:

3 egg whites
1/4 teaspoon salt
1/2 teaspoon vanilla

Beat egg whites until stiff, add rest of ingredients. Shape in pie pan and bake in a slow oven until evenly brown.