Here’s a recipe for cream filling that provides a basic recipe plus almond and chocolate versions. This was clipped from a newspaper, date unknown. Recipe is typed below along with a scanned copy (I corrected a couple of typos).

Cream Filling

One-fourth cup sugar
One tbsp. cornstarch
One-fourth tsp. salt
One cup milk (at room temperature)
One egg yolk, slightly beaten
One tbsp. butter
One tsp. vanilla OR rum flavoring

In top of double boiler mix sugar, cornstarch. Gradually stir in milk. Bring to boil over medium heat, stirring constantly. Boil one minute. Remove from heat.

Stir at least half of the hot mixture into egg yolk; blend into remaining mixture, stirring constantly. Blend in butter and vanilla. Cool, stirring occasionally.

ALMOND cream filling: Follow basic recipe above, except, use only one-half teaspoon vanilla and one-fourth teaspoon almond flavoring. When filling is cooled, stir in one-half cup toasted, slivered blanched almonds.

CHOCOLATE Cream Filling: Follow basic recipe above, except increase sugar to one-half cup and add one square (one ounce) unsweetened chocolate, grated, to mixed dry ingredients. Or substitute one-fourth cup cocoa in place of chocolate, mixing with dry ingredients.

This recipe comes from a label that was removed from a can of Crisco, date unknown. Recipe is typed below along with a scanned copy.

CRISCO SINGLE CRUST
(For 9-inch pie)

1-1/3 cups sifted regular flour
1/2 teaspoon salt
1/2 cup Crisco
3 tablespoons water

Preheat oven to 425°. Sift flour before measuring; spoon lightly into measuring cup and level without shaking or packing down. Combine flour and salt in a mixing bowl. With a pastry blender or two knives, cut in Crisco until uniform; mixture should be fairly coarse. Sprinkle with water, a tablespoon at a time; toss with a fork. Work dough into a firm ball with your hands.

Press dough into a flat circle with smooth edges. On a lightly floured surface, roll dough to a circle about 1-1/2 inches larger than inverted pie plate.

Gently ease dough into plate. Be careful not to stretch the dough. Trim 1/2-inch beyond edge of plate; fold under to make a double thickness of dough around rim and flute with fingers or fork.

For a single crust baked with filling, bake according to time and temperature recommended for filling used. For single crust baked without filling, prick bottom and sides thoroughly with a fork. Bake at 425° for 10-15 minutes or until brown as desired.

This recipe comes from a label that was removed from a can of Crisco, date unknown. Recipe is typed below along with a scanned copy.

VANILLA FROSTING
(Frosts two 8- or 9-inch layers or a 13 x 9-inch cake)

1/4 cup Crisco
1/2 teaspoon salt
2 teaspoons vanilla
3 cups confectioners sugar (sift if lumpy)
1/4 cup milk

In a bowl mix Crisco, salt, vanilla and about 1/3 of the sugar. Add milk and remaining sugar alternately; mix until smooth and creamy. Add more sugar to thicken or milk to thin frosting if needed for good spreading consistency.

This recipe comes from a label that was removed from a can of Crisco, date unknown. Recipe is typed below along with a scanned copy.

A NEW CRISCO RECIPE

CHOCOLATE FROSTING
(Frosts two 8- or 9-inch layers or a 13 x 9-inch cake)

1/4 cup Crisco, melted
1/2 cup cocoa
1/4 teaspoon salt
1/3 cup milk
1-1/2 teaspoons vanilla
3-1/2 cups confectioners sugar (sift if lumpy)

In a saucepan, melt Crisco. Remove from heat after melting and add cocoa and salt. Stir in milk and vanilla. Put all sugar in a bowl. Add chocolate mixture to sugar. Mix at medium speed until smooth and creamy. Add 1 tablespoon more milk, if needed for good spreading consistency.

Here’s an old clipping from a box of C and H Sugar, date unknown. Recipe is typed below along with a scanned copy.

FROSTINGS
PINK PERFECTION FROSTING
Fluffy and velvety smooth!

1 pound C and H Powdered Sugar
1/4 cup (2 medium) egg whites
1 teaspoon vanilla
1/8 teaspoon salt
1 tablespoon water
1/3 cup (2/3 stick) soft butter or margarine
Red food coloring

Combine all ingredients except food coloring in mixer bowl. Blend at low speed, then beat at high speed until smooth and fluffy, about 5 minutes. (Scrape bowl often.) Beat in red food coloring a drop at a time until frosting is a luscious pink. (if too stiff, beat in a few drops of water.) Frosts tops and sides of two 8″ or 9″ layers.

This recipe card comes from a collection that ranged in date from the 1950’s thru the 1970’s. Recipe is typed below along with a scanned copy.

Quick Chocolate Frosting

4 TBS. Butter
4 Blocks (4 oz.) Baking Choc.
1/3 c. hot milk
3 c. sifted XXX sugar
1 t. vanilla
1/8 t. salt

(1) Melt butter & choc. in double boiler; stir until blended. (2) Stir hot milk into sugar & beat until smooth. (3) Stir in vanilla, salt, & choc. mixture. Beat until smooth & thickened, about 5 mins. Enough frosting to fill & top 2 – 9 in. cake layers.

This handwritten recipe comes from a collection dating from the 1950’s thru 1970’s. Recipe is typed below along with a scanned copy (front side only).

Banana Frosting

1/4 C. Crisco (Butter or margarine)
1/2 t. Vanilla
3 C. XXX Sugar (sift if lumpy)
1/3 C. Mashed banana*
1-2 drops yellow food coloring

Mix Crisco, salt, vanilla & about 1/3 sugar. Add mashed banana & remaining sugar alternately; mix until smooth & creamy. Add more sugar to thicken or banana to thin frosting if needed for gook spreading consistency.

*1/4 c. milk – substitute for mashed banana

RecipeCurio Note: XXX sugar is confectioners’ sugar, the XXX specifies the degree of fineness

This handwritten recipe was found in a large collection dating from the 1950’s through 1970’s. Recipe is typed below along with a scanned copy.

No Cook Icing

1/2 c oleo
1/2 c shortening
1/2 c sugar
1 t vanilla

Beat till sugar is dissolved.

Gradually add in a little at a time
1/2 c milk
1/2 c flour

RecipeCurio Note: There’s a word scribbled out on the original recipe and what looks like what could be “1/2” written above it (where directions state to add a little at a time).