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.

Strawberry Cream Pie

Take about 2-3 of the smallest berries from a pint of strawberries, wash, stem, place in sauce pan with 3-4 cup sugar and 1-2 cup water. Place over moderate flame until they boil, reduce flame and simmer 15 minutes. Pour through wire strainer and crush fruit through the strainer into the juice.

Mix 2 tablespoonfuls cornstarch with 1-4 cup cold water. Return juice to a sauce pan. Add dissolved cornstarch slowly until mixture boils, then allow to simmer until it is a thick heavy syrup. Remove from fire. Cut remainder of the berries into pieces. Pour thick syrup over them and allow to chill. Do not combine pie until ready to serve, then whip 1-2 pint of cream. Fill pastry shell with whipped cream, cover with the ice cold berries and syrup. Serve at 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.

Strawberry Chiffon Pie

Have ready 1 baked pie shell. Soak 1 tablespoonful plain gelatin in 1-4 cup cold water 5 minutes. Beat 3 egg yolks in top of double boiler. Blend in 1-4 cup sugar, 1-2 teaspoonful salt and 2 tablespoonfuls lemon juice. Cook over hot water for 10 minutes, stirring constantly, until thick and smooth. Blend in soaked gelatin and 1 pint of crushed strawberries. Beat with rotary beater 1 minute. Remove from heat and cool. Chill in ice box 15 minutes. Beat again until smooth.

Make a stiff meringue by beating 3 egg whites with 1-4 teaspoonful cream of tartar until stiff enough to hold a point then beat in a half cup sugar and continue beating until mixture is stiff and glassy. Fold this into the strawberry mixture and pile lightly in cooled pie crust. Chill in refrigerator 1-2 hour or more. Keep cool until ready to serve. If desired whipped cream may be spread over the top and garnished with sliced strawberries around the edge.

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

Tempting Apple Crisp

4 cups peeled and sliced cooking apples
1 tablespoon lemon juice
1/3 cup sifted all-purpose flour
1 cup oats, uncooked
1/2 cup firmly packed brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/3 cup butter or margarine, melted

Place apples in shallow baking dish.

Sprinkle with lemon juice.

Combine dry ingredients; add melted butter, mixing till crumbly.

Sprinkle crumb mixture over apples.

Bake in moderate oven (375°) 30 minutes or till apples are tender.

Makes 6 servings.

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

Apple Crisp

4 or 5 large apples
3/4 c. brown sugar
1/2 c. flour
3/4 c. cornflake crumbs
1/2 c. butter or margarine

Cut apples in quarters and peel. Slice thin and place in pan.

Mix corn flake crumbs, sugar, flour and butter and place on apples.

Bake 350°F oven for 25-30 minutes.

This handwritten recipe card was found in a large collection, date unknown. It serves 2 but it doesn’t mention the pan size to bake this in. I’ve typed it out below along with a scanned copy.

Apple Crisp
Serves 2

2 apples
1 Tblsp flour
1 heaping Tblsp brown sugar
1 tsp cinnamon
Dash salt
2 to 4 tsp water
1 tblsp butter or margarine cut in small pieces

Peel & core apples and slice.

In small bowl blend flour, b. sugar, cinnamon & salt. Sprinkle flour mixture over apples. Sprinkle water over all if apples are not juicy. Space butter over top. I would add some oatmeal & sprinkle with apple pie spice.

Bake 375 for 30 mins.

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

Mock Apple Pie

Coarsely break 36 round cheese crackers. Put in bottom unbaked crust. Mix 2 c sugar, 2 c water 2 t cr of tartar. Simmer uncovered 15″. Stir in 1 t grated lemon peel, 2 T lemon juice. Cool. Pour over crackers. Dot with 2 T butter – gr cinnamon. Adjust top crust.

425° 30-35″

This recipe was written on a lined index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy (front side only).

English Apple Pie
(no crust)

Topping

Cream together:

1/2 c. packed b. sugar
1/2 c. butter or marg.

Add

1 c. flour

Mix. then add:

3 T. water
1 t. cinnamon
1/2 c. pecans

Mix well.

————

4 apples (6 cups sliced apples)

Mix together and mix with apples and pour in pie pan:

1 t. cinnamon
1/2 c. sugar

Dollop mixture for topping over apples. Bake 375° for 55 min.

This handwritten recipe card was found in a large collection, date unknown. I’ve typed it below along with a scanned copy (front side only).

Lemon Chiffon Pie

1 envelope unflavored gelatin
1/2 cup sugar
1/2 tsp salt
4 egg yolks
1/3 cup lemon juice
1 tsp grated lemon peel
4 egg whites
1/2 cup sugar
1/2 cup whipping cream whipped
1 9-inch baked pastry shell, cooled

In saucepan, combine gelatine, 1/2 cup sugar & salt. Beat together egg yolks, lemon juice & 2/3 cup water. Stir into gelatine mixture. Cook & stir over medium heat just until mixture comes to boiling and gelatine is dissolved. Remove from heat & stir in peel. Chill, stirring occasionally till mixture is partially set.

Beat egg whites till soft peaks form. Gradually add 1/2 cup sugar, beating till stiff peaks form. Fold in gelatin mixture. Fold in whipped cream. Pile into cooled pastry shell.

Chill till firm.