This vintage recipe was clipped from a newspaper and found in a large collection, date unknown but likely the 1930’s or 1940’s. I’ve typed it below along with a scanned copy.

If you are fond of custard pies then this one where the custard is poured over fresh strawberries might be new to you.

Strawberry Custard Pie

Place the following ingredients in a double boiler and cook until thick: 3-4 cup sugar, 1 cup hot water, 2 tablespoonfuls butter, 1 tablespoonful flour and 2 egg yolks. Cool. Arrange cut strawberries in a baked pie shell and pour custard mixture over fresh strawberries. Beat egg whites until stiff, adding 2 tablespoonfuls sugar for each egg white. Spread egg whites over top of custard and brown in oven.

This recipe was clipped from a magazine and found in a large collection, date marked on back is 1956. It’s likely a promo recipe from Gold Medal since it’s one of the required ingredients. I’ve typed it below along with a scanned copy.

BUTTER CRUNCH CRUST

1/2 cup butter
1/4 cup brown sugar (packed)
1 cup sifted GOLD MEDAL “Kitchen-tested” Enriched Flour
1/2 cup chopped pecans, walnuts, or coconut

Heat oven to 400° (mod. hot). Mix all ingredients with hands. Spread in oblong pan, 13 x 9 1/2 x 2″. Bake 15 minutes. Take from oven, stir with spoon. Save 3/4 cup for topping. Immediately press rest of mixture against bottom and sides of 9″ pie pan. Cool. Pour in your favorite lemon chiffon or creamy pie filling. Sprinkle reserved crumbs over top. Chill 1 hour. Makes 8 delicious 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.

Just as delicious as it is simple to make–that’s the secret of this fruit cobbler’s success.

MYSTERY COBBLER
[Six servings]

1/2 cup butter
1 cup sifted all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 can [30 ounces] sliced peaches, drained

Place butter in an 11 by 7 by 2-inch pan; melt in a 350-degree oven. Sift together dry ingredients. Add milk; mix thoroughly. Pour batter over butter; arrange fruit on top. Bake at 350 degrees for 40 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.

PEACH BUTTERSCOTCH CRISP

3/4 cup brown sugar, packed
2 tablespoons melted butter
3/4 cup packaged biscuit mix
1/4 teaspoon each cinnamon and nutmeg
1 No. 2 1/2 can sliced Santa Fe peaches

Mix sugar with butter. Stir in biscuit mix and spices, making a crumbly mixture. Drain peaches and arrange in buttered 8 inch square baking dish. Sprinkle crumb mixture over all. Bake at 375 degrees 30 to 40 minutes, until crumbs are browned. Serve warm, with plain or whipped cream or ice cream. Makes 6 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.

French Apple Pie

4 to 6 cooking apples
3/4 cup granulated sugar
1 tablespoon flour
1/4 teaspoon salt
1 teaspoon cinnamon
Pastry for single 9-inch crust
3/4 cup sifted all-purpose flour
1/3 cup brown sugar (packed)
1/3 cup butter or margarine
1/3 cup chopped California walnuts

Pare, core and slice apples. Mix with sugar, 1 tablespoon flour, salt and spice. Turn into pastry-lined pie pan. Blend 3/4 cup flour, brown sugar and butter until crumbly. Mix in walnuts. Sprinkle over apples in pan. Bake in very hot oven (450 degrees F.) 15 minutes. Reduce heat to moderate, 350 degrees, and bake 45 minutes longer, or until apples may be pierced easily with a fork. Makes one 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.

FAWN PIE

1 tablespoon flour
1 tablespoon cornmeal
1 cup sugar
3 eggs
1/3 cup melted butter
1 cup coconut
1 cup crushed pineapple
1 unbaked pastry shell

Mix flour and cornmeal into the sugar and combine with eggs and melted butter. Beat until light and fluffy. Stir in crushed pineapple and flaked coconut. Pour into unbaked 10-inch pastry shell and bake 1 hour in 300-degree oven. Makes 6-8 servings.

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

PINEAPPLE-CHEESE ICEBOX PIE

Crumb Crust: Crush 4 cups corn flakes fine (makes 1 cup); add 2 tbsps. sugar, 4 tbsps. melted butter or margarine; mix well; press into 9″ pie pan, reserving 3 tbsps. crumbs for topping. Chill thoroughly in refrigerator, or bake 8 minutes at 375°.

Filling: Add 1 tbsp. plain gelatin to 1/4 cup cold water; set aside. In cold double boiler beat 3 egg yolks slightly, add 1 cup Dole Crushed Pineapple (syrup and all), 1 tsp. grated lemon peel, 2 tbsps. lemon juice, 1/4 cup sugar; cook over hot water, stirring, until thick; add gelatin, stir until melted, remove from heat. Put 1 cup soft cottage cheese through wire strainer, add to hot mixture; cool until beginning to thicken. Beat 3 egg whites with 1/4 tsp. salt; when stiff, gradually beat in 1/2 cup sugar, and fold into pineapple-cheese mixture. Heap in chilled crust, sprinkle with reserved crumbs, and chill 3 hours or longer.

Serves 6.

This recipe was typed onto an index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Chocolate Pie

24 to 26 large marshmallows
2/3 cup milk
6 to 8 five cent Almond Hershey Bars

Heat over low flame until melted.

Chill until partially set.

Whip one cup of heavy cream or use Dream Whip. Fold into chocolate mixture.

Use a baked pastry crust or a crumb crust.

Chill.