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.

BLACK CHERRY TILT-TOP

1 package black cherry-flavored gelatin
1 cup hot water
1 cup cold water
1/2 cup whipping cream

Dissolve gelatin in hot water. Add cold water. Chill until slightly thickened. Set aside one-half cup for topping. With remaining gelatin fill parfait glasses about two-thirds full. Tilt glasses in refrigerator by catching base between bars of refrigerator rack and leaning tops of glasses against wall. Chill until firm. Whip cream and fold into the one-half cup slightly thickened gelatin. Pile lightly in glasses. Garnish each parfait with a maraschino cherry. Makes four or five servings.

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 CHERRY SPICE CHIFFON PIE

1 can (8-oz.) Bing cherries
2 egg yolks, slightly beaten
1 cup water
1/4 cup sugar
1 package black cherry-flavored gelatin
Cherry juice and water to make one-half cup
3 tablespoons lemon juice
3 egg whites
Dash of salt
4 tablespoons sugar
1 baked nine-inch Spiced Crumb Crust (recipe below) or pie shell
Sweetened whipped cream
Whole fresh Bing cherries or maraschino cherries

Drain cherries. Set juice aside and cut cherries in halves, removing pits.

Combine egg yolks and water in saucepan. Add one fourth cup sugar and cook over low heat, stirring constantly until mixture coats a silver spoon; then cook one minute more. (If mixture curdles, beat with egg beater.) Remove from heat. Add gelatin and stir until dissolved. Add cherry juice and lemon juice. Chill until slightly thickened.

Beat egg whites and salt until foamy throughout. Add sugar, two tablespoons at a time, beating after each addition until well blended. Then continue beating until mixture will stand in peaks. Beat gelatin mixture slightly. Fold into meringue and again beat mixture very slightly. Fold in cut cherries. Chill a few minutes until mixture begins to hold its shape. Spoon into cold pie shell. Chill until firm. Just before serving, garnish with whipped cream and whole cherries, either fresh or maraschino.

SPICED CRUMB CRUST

1 cup fine vanilla wafer crumbs
3 tablespoons brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon cloves
1/4 teaspoon powdered ginger
3 tablespoons melted butter

Combine vanilla wafer crumbs, sugar and spices. Add melted butter and mix well. Press firmly on bottom and sides of a nine-inch pie pan. Bake in moderate oven (375 F.) five to eight minutes. Cool before filling.

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.

Oatmeal Pie (Mock Pecan)

Mix:

2 eggs beaten
1/2 cup milk
3/4 cup dark corn syrup
1/2 cup sugar
1 stick oleo, melted

Then, add:

3/4 cup oatmeal, either kind
1/2 cup coconut
pinch of salt
1 teaspoon vanilla

Pour into unbaked pie shell. Bake 1 hour at 350 degrees.

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.

ORANGE DELIGHT

1 cup orange juice
24 marshmallows, cut in half
1/2 teaspoon grated orange peel (optional)
2 tablespoons sugar
1 cup heavy cream, whipped
15 to 20 graham crackers (or 2 1/2 dozen vanilla wafers)

Combine orange juice and grated peel. Heat over low heat. Add marshmallows and stir until dissolved over low heat. Cool. Add sugar to whipped cream. Fold into orange mixture. Chill. Line bottom and sides of 5 by 9 inch baking dish with graham crackers or vanilla wafers. Pour in filling. Chill thoroughly. Serves 8 to 10.

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.

Peach Layer Crisp

1/4 cup butter or shortening
3/4 cup brown sugar (packed)
3/4 cup sifted all-purpose flour
1/2 teaspoon salt
2 cups cornflakes
1 (1 lb. 13 oz.) can cling peach slices
1/2 cup granulated sugar
2 tablespoons cornstarch
Few grains salt
1/2 cup syrup from peaches
1/2 cup milk
2 eggs
1/2 teaspoon vanilla

Blend butter, brown sugar, flour and 1/2 teaspoon salt until crumbly. Add cornflakes and mix lightly. Press 3/4 of mixture into bottom and sides of greased 8-inch square baking pan. Drain peaches, saving syrup. Blend granulated sugar, cornstarch and few grains salt. Add 1/2 cup peach syrup and milk; mix until smooth. Cook over hot water, stirring frequently, until thickened. Beat eggs lightly and stir in a little of hot mixture. Combine with remaining hot mixture, and cook 2 minutes longer, stirring constantly. Add vanilla and peach slices. Pour over crumbly mixture in pan. Sprinkle with remaining crumbly mixture. Bake in moderate oven, 350 degrees, 30 minutes. Serve warm or cold. Makes about 8 servings.

Note: Graham cracker crumbs may be substituted for cornflakes, if desired.

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.

Cantaloupe Pie

Besides being a delicious dessert, cantaloupe pie is an excellent conversation piece. Let the diners guess what kind of pie it is. All kinds of answers except cantaloupe!

1 medium cantaloupe
3/4 cup sugar (1/2 cup if cantaloupe is extra sweet)
8 tablespoons flour
1/4 teaspoon salt
3 egg yolks
2 tablespoons water
1 tablespoon butter OR margarine
1 baked pie shell
3 egg whites
6 tablespoons sugar

Select a cantaloupe of good quality. Cut ripe cantaloupe in half, remove seeds, scoop out pulp with a spoon into a saucepan and place over medium heat until it comes to a gentle boil. As it heats, mash pulp with a potato masher or liquefy pulp in blender before heating. Mix sugar, flour and salt well, then add to heated cantaloupe and stir until thickened. Do not cook cantaloupe pulp too long before adding flour and sugar. Beat egg yolks and add 2 tablespoons water. Add beaten yolks to cantaloupe mixture and cook until thick and creamy. Remove from heat and add butter. Pour mixture into baked pie shell. Beat 3 egg whites and 6 tablespoons sugar to make meringue. Top pie with meringue and bake in 425 to 450°F oven until delicately browned. May be served warm or cold.

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.

Louisiana Yam-Pecan Pie

1/4 cup soft butter
1/4 cup brown sugar, packed
1/8 teaspoon salt
3 eggs
3/4 cup dark corn syrup
1 1/4 cups mashed, Royal Prince Yams
1 teaspoon vanilla extract
1 1/2 cups pecans
1 unbaked 9″ pie shell

Cream butter and sugar. Beat in 5 ingredients. Add 1 cup nuts and pour into shell. Sprinkle 1/2 cup nuts over top. Bake in moderate oven (375°F.) 50 to 55 min. Cool.

This vintage recipe was clipped from a newspaper and found in a large collection, date is unknown but the price of canned milk advertised on the back is listed at 10 cents–so it’s a few years old ;). I’ve typed it below along with a scanned copy.

Apricot Cream Pie

Use 1 1/4 cups pretzel crumbs, 1/4 cup granulated sugar, 1/4 cup butter or margarine, 1 package vanilla pudding and pie filling, 1 3/4 cups milk, 1 egg, 1/2 teaspoon almond extract, 1/2 pint whipping cream, 1/2 cup confections sugar and 1 cup drained, cooked, dried apricots.

Cook apricots in saucepan over very low flame with just enough water to cover. Add water as needed during cooking to form rich, thick apricot paste. Use this for pie; or use 1 cup cooked dried apricots, well drained and mashed with fork.

Roll pretzels between sheets of wax paper to form crumbs. Mix crumbs with sugar and melted butter or margarine. Press into lightly greased 9-inch pie pan. Bake at 400 degrees for 10 minutes. Cool.

Mix pudding and pie filling with egg, then add milk. Cook over low flame in accordance with package directions. Cool for about five minutes, stirring once or twice. Then pour into pretzel crust. Chill. Just before serving time whip cream. Fold in sugar and apricots. Distribute over pie filling.