Here is part of page 7 and the complete page 8 of the vintage Spry cookbook “Aunt Jenny’s Old-Fashioned Christmas Cookies”. This was published in 1952 and distributed by Lever Brothers Company (the maker of Spry shortening) and featured the company’s advertising character “Aunt Jenny”.

You can view all the pages in this cookbook by visiting this category: Aunt Jenny’s Old-Fashioned Christmas Cookies, simply click a page title to view that section. There are scans of the pages included below that are clickable to view a larger size.

Chocolate Nut Wafers

Combine and beat thoroughly:

1/2 cup Homogenized Spry
1 cup sugar
3/4 teaspoon salt
1 teaspoon vanilla
3 ounces chocolate, melted
2 unbeaten eggs

Add:

3/4 cup sifted all-purpose flour
3/4 cup chopped pecans, English walnuts, or black walnuts and mix well.

Measure out…level tablespoons of dough on Sprycoated baking sheets. Flatten cookies by stamping with a flat-bottomed glass covered with a damp cloth.

Bake…in moderate oven (350°F.) 10-12 minutes. Makes 3 1/2 dozen.

Cocoa Nut Wafers. Omit chocolate and add 9 tablespoons cocoa in the first mixing step. Increase Spry to 2/3 cup. Shape and bake as above.

Rob Roy Cookies

Combine and beat thoroughly:

1 cup Homogenized Spry
1 1/2 cups firmly packed brown sugar
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/4 cup buttermilk or sour milk
2 unbeaten eggs

Sift together:

1 3/4 cups sifted all-purpose flour
3/4 teaspoon soda; add to Spry mixture and blend.

Add:

1 1/2 cups rolled oats
1 cup chopped nuts
1 cup chopped seeded raisins, and mix thoroughly.

Measure out…level tablespoons of dough on Sprycoated baking sheets. Flatten cookies by stamping with a flat-bottomed glass covered with a damp cloth.

Bake…in moderately hot oven (375°F.) 10-15 minutes. Makes 5 dozen cookies.

Jack-and-Jill Cookies

Combine and beat thoroughly:

1/2 cup Homogenized Spry
1 cup firmly packed brown sugar
3/4 teaspoon salt
1 teaspoon vanilla
1 unbeaten egg

Sift together:

3/4 cup sifted all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon soda; add to Spry mixture and blend.

Add:

1 cup rolled oats
1/2 cup each of finely cut uncooked prunes and apricots (or dates and raisins); mix well.

Measure out…level tablespoons of dough on Sprycoated baking sheets. Flatten cookies by stamping with a flat-bottomed glass covered with a damp cloth.

Bake…in moderate oven (350°F.) 10-12 minutes. Makes 3 dozen.

Peanut Cookies. Omit fruits and add 1/2 cup salted peanuts, chopped fine.

Raisin (or Date) and Peanut. Omit prunes and apricots; add 3/4 cup finely cut raisins or dates; and 1/2 cup salted peanuts, chopped fine.

Patty’s Peanut Butter Cookies

Combine and beat thoroughly:

1 cup Homogenized Spry
1 cup peanut butter
1 cup granulated sugar
1 cup firmly packed brown sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 unbeaten eggs

Sift together:

1 1/2 cups sifted all-purpose flour
1 teaspoon soda; add to Spry mixture and blend.

Add…1/2 cup chopped blanched salted peanuts and mix.

Measure out…level tablespoons of dough on Sprycoated baking sheets and press with fork.

Bake…in moderately slow oven (325°F.) 15-20 minutes. Makes 6 dozen.

Grandmother’s Ginger Cookies

Combine and beat thoroughly:

1 cup Homogenized Spry
1 cup sugar
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
1/4 cup buttermilk or sour milk
1 unbeaten egg

Add…1 cup molasses and blend.

Sift together:

4 cups sifted all-purpose flour
1 teaspoon soda; add to Spry mixture and blend.

Measure out…level tablespoons of dough on Sprycoated baking sheets. Flatten cookies by stamping with a flat-bottomed glass covered with a damp cloth.

Bake…in moderate oven (350°F.) 12-15 minutes. Makes 6 1/2 dozen.

Party Molasses Crisps

Combine and beat thoroughly:

1/2 cup Homogenized Spry
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon ginger
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/2 cup molasses
1 unbeaten egg

Sift together:

2 cups sifted all-purpose flour
1 teaspoon soda; add to Spry mixture and blend.

Add:

1/3 cup finely cut candied orange peel
1/2 cup chopped pecans and blend.

Measure out…level tablespoons of dough on Sprycoated baking sheets. Flatten cookies by stamping with a flat-bottomed glass covered with a damp cloth. Sprinkle with sugar or brush with egg white and sprinkle with chopped pecans and sugar.

Bake…in moderate oven (350°F.) 12-15 minutes. Makes 3 1/2 dozen.

Here is page 6 and part of page 7 of the vintage Spry cookbook “Aunt Jenny’s Old-Fashioned Christmas Cookies”. This was published in 1952 and distributed by Lever Brothers Company (the maker of Spry shortening) and featured the company’s advertising character “Aunt Jenny”.

You can view all the pages in this cookbook by visiting this category: Aunt Jenny’s Old-Fashioned Christmas Cookies, simply click a page title to view that section. There are scans of the pages included below that are clickable to view a larger size.

FOR PERFECT SUGAR COOKIES
…Follow These Easy Steps!

1. Beat Spry, sugar, salt, flavorings, and eggs together in one easy step! No tedious creaming…no separate beating of eggs!
2. Sift flour, baking powder, and soda onto Spry mixture and mix thoroughly. Add milk and mix to a soft, smooth dough.
3. Measure level tablespoons of dough and turn out with spatula onto Sprycoated cookie sheet, leaving about 2″ between.
4. Stamp into thin rounds, using flat-bottomed glass covered with damp cloth. Easier, quicker than rolling and cutting!
5. With spatula, remove cookies from sheet immediately to wire racks. Keep them apart until cold. Store in airtight tin.

Sugar Cookies

Combine and beat thoroughly:

1/2 cup Homogenized Spry
1/2 teaspoon salt
1/2 teaspoon grated lemon rind
1/2 teaspoon nutmeg
1 cup sugar
2 unbeaten eggs

Sift together:

2 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon soda; add to Spry mixture and blend.

Add…2 tablespoons milk and mix well.

Measure out…level tablespoons of dough on Sprycoated baking sheets. Flatten cookies by stamping with a flat-bottomed glass covered with a damp cloth. Sprinkle with sugar. Or press 3 seeded raisins or split blanched almonds into cookies.

Bake…in moderately hot oven (375°F.) 10-12 minutes. Makes 3 1/2 dozen.

Orange Sugar Cookies. Add 2 teaspoons grated orange rind in first mixing step; instead of milk, use 1 tablespoon orange juice. Sprinkle cookies before baking with sugar which has been rubbed with a little grated orange rind.

Lemon Sugar Cookies. Increase grated lemon rind to 2 1/2 teaspoons; instead of milk, use 1 tablespoon lemon juice. Sprinkle cookies before baking with sugar lightly spiced with nutmeg.

Anise or Caraway Sugar Cookies. Omit nutmeg. Add 1 tablespoon aniseed or caraway seed in first mixing step.

Vanilla Sugar Cookies. Omit lemon rind and nutmeg; add 1 teaspoon vanilla.

Christmas Sugar Cookies. Brush cookies before baking with slightly beaten egg white. Decorate tops as follows: (1) sprinkle with colored sugars (2) cut candied cherries several times to form leaves of poinsettias and place on each cookie. Make stems with green citron.

Raisin Sugar Cookies. Add 1/2 cup ground raisins to Spry-sugar mixture. Sprinkle cookies before baking with sugar lightly spiced with cinnamon.

Here are pages 2, 3, 4 and 5 of the vintage Spry cookbook “Aunt Jenny’s Old-Fashioned Christmas Cookies”. This was published in 1952 and distributed by Lever Brothers Company (the maker of Spry shortening) and featured the company’s advertising character “Aunt Jenny”.

You can view all the pages in this cookbook by visiting this category: Aunt Jenny’s Old-Fashioned Christmas Cookies, simply click a page title to view that section. There are scans of the pages included below, each are clickable to view a larger size.

HOW TO MAKE A
Christmas Cookie Wonderland

BASIC LIGHT DOUGH

Combine and beat thoroughly:

1 cup Homogenized Spry
2/3 cup sugar
1 1/4 teaspoons salt
2 teaspoons vanilla (or 1 teaspoon almond extract, 3/4 teaspoon vanilla, and 3/4 teaspoon orange extract)
2 unbeaten eggs

Add…2 1/2 cups sifted all-purpose flour and mix well.

Roll…small portions of dough 1/8″ or 1/4″ thick on floured cloth or board.

Cut…with assorted cookie cutters. Place on Sprycoated baking sheets 1″ apart.

Bake…in moderately hot oven (375°F.) 8-10 minutes, or until a delicate light brown. Makes about 4 dozen.

Dark Dough. Add 2 oz. chocolate, melted, and 2 teaspoons milk in first mixing step.

A Cookie Wonderland from Santa’s Kitchen

HOW TO MAKE A CHRISTMAS COOKIE WONDERLAND. Using both light and dark doughs, make the following cutouts with assorted cookie cutters. Or lay cardboard patterns on the dough and cut around edges with sharp knife.

SANTA CLAUS. Cut light dough with Santa Claus cutter. Brush with unbeaten egg white, sprinkle suit with red sugar. Bake. When cool, outline fur trim and features with white icing; make boots of melted chocolate. Make toys in pack with tiny colored candies.

CHRISTMAS TREE. Cut light dough with Christmas tree cutter. Brush with egg white, sprinkle with green sugar and a few multicolored candies. Place a silver dragee at tip of each branch.

ANGEL. Cut out angels from light dough. Brush with egg white, sprinkle robe with blue sugar, hair with yellow sugar. Bake and cool. Frost hands, face, and wings with white icing.

BELL. Cut light dough with bell cutter. Brush with egg white, sprinkle with green sugar, make clapper with bit of cherry. Make a small hole in top of bell with toothpick. When baked, draw cord through hole and tie cookie on Christmas tree.

STAR. Cut light dough with star cutter. Decorate with colored sugars and dragees before baking, or frost after baking.

HOLLY WREATH. Frost with green frosting; arrange 3 clusters of 3 red cinnamon candies to resemble holly berries. Or, before baking, brush with egg white; arrange bits of cherries and citron to resemble holly.

COOKIE BOY. Cut dark dough with ginger boy cutters. Use bits of raisins for eyes and nose, cherries for mouth, nuts for buttons. Bake and cool. Outline and trim with white icing.

TOYLAND PARADE. Using both light and dark doughs, cut camels, elephants, dogs, teddy bears, lambs, horses, donkeys, reindeer, birds, turkeys, etc. Decorate before baking by brushing with egg white and sprinkling with colored sugars and colored candies. Bake and cool. Trim the cookies with white and colored frostings. Frost some of the cut-outs with colored frostings and decorate.

PUNCH OR EGGNOG WAFERS

Use recipe for Basic Light Dough. Roll dough very thin (1/16″ thick) and use as follows:

Cinnamon Diamonds. Cut with diamond-shaped cutter. Brush with egg white, sprinkle with mixture of 1 teaspoon cinnamon and 3 tablespoons sugar. Press pecan half in center. Bake at 375°F. 5-8 minutes.

Pretty Scallops. Cut with round scalloped 2″ cutter, brush with egg white, sprinkle with tiny multicolored candies. Bake at 375°F. 5-8 minutes.

Fluted Stars. Cut with fluted star cutter, brush with egg white, sprinkle with sugar, put raisin in center. Bake at 375°F. 5-8 minutes.

Cherry Circles. Cut with round 2″ cutter, brush with egg white, sprinkle with mixture of equal parts of finely chopped almonds and sugar. Put a candied cherry half in center. Bake at 375°F. 5-8 minutes.

Festive Cherry-ettes

Combine and cream well:

3/4 cup Homogenized Spry
1/4 cup butter or margarine
1/2 cup powdered sugar
1 teaspoon salt
2 tablespoons vanilla

Add:

2 cups sifted all-purpose flour
1 cup finely chopped pecans, and mix into a soft dough.

Shape…into balls about 1″ in diameter. Place on Sprycoated baking sheets. Press a little hole in center of each ball with tip of finger and place half a candied cherry in each.

Bake…in slow oven (325° F.) 25 minutes. Makes 40.

Snowy Christmas Cakes. Shape dough in small finger-shaped rolls about 2″ x 1/2″; or in small balls, letters, or crescents. Bake as directed. Coat while hot by shaking in a paper bag with confectioners’ sugar. Cool and again coat with sugar.

Black Walnut Cookies. Use chopped black walnuts instead of pecans. Use only 1 tablespoon vanilla. Shape as for Snowy Christmas Cakes.

Almond Cherry-Tops. Use 1 cup unblanched ground toasted almonds instead of pecans. Use 1 tablespoon vanilla and 1 tablespoon almond extract instead of 2 tablespoons vanilla.

Tiny Tim Fruitcake Cookies

Combine and beat thoroughly:

1/2 cup Homogenized Spry
1 cup firmly packed brown sugar
1/2 teaspoon cinnamon
1 teaspoon cloves
1/8 teaspoon nutmeg
1 teaspoon salt
2 unbeaten eggs

Sift together:

1 cup sifted all-purpose flour
1/4 teaspoon soda; add to Spry mixture and blend.

Add…1/4 cup buttermilk or sour milk and blend.

Add:

1 cup currants
1 cup seedless raisins
3/4 cup mixed candied fruits and peels, cut fine (or 1/4 cup citron and 1/2 cup candied cherries)
1 cup chopped walnuts and mix well.

Drop…rounded tablespoons of dough on Sprycoated baking sheets.

Bake…in moderate oven (350°F.) 18-22 minutes.

Frost…tops of cookies with Creamy Vanilla Frosting, page 21. Decorate with bits of candied cherries and citron. Makes 3 dozen.

For a sparkling, transparent glaze on Tiny Tim Fruitcake Cookies, omit frosting and make Vanilla Glaze as follows: Put 1 1/2 cups sifted confectioners’ sugar, 1 tablespoon soft butter or margarine, 1/4 teaspoon vanilla, 1/8 teaspoon salt, and 2 1/2 tablespoons scalded milk in bowl and beat until creamy. As soon as fruitcake cookies are baked, remove them from baking sheet and, while still hot, spread with a thin coating of the glaze. Makes glaze for 3 dozen cookies.

Gingerbread Men

Combine and beat thoroughly:

2/3 cup Homogenized Spry
1/2 cup sugar
2 teaspoons ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 teaspoons salt
1 unbeaten egg

Add…3/4 cup molasses and blend.

Sift together:

3 cups sifted all-purpose flour
1/2 teaspoon baking powder
1 teaspoon soda; add to Spry mixture and mix well. Chill dough in refrigerator for at least 2 hours.

Roll…only about 1/4 of dough at a time and keep remaining dough chilled. Roll dough 1/8″ thick on floured board. Cut with gingerbread-man cookie cutter. Use bits of raisins for eyes, nose, and mouth. Place on Sprycoated baking sheets. Sprinkle with sugar.

Bake…in moderately hot oven (375°F.) 8-10 minutes. Makes about 3 dozen. Decorate, if desired, with Decorative Frosting, page 21.

Tutti-Frutti Nut Cookies

Combine and beat thoroughly:

1/2 cup Homogenized Spry
1 cup sugar
3/4 teaspoon salt
1/2 teaspoon cinnamon
1 unbeaten egg

Sift together:

1 cup sifted all-purpose flour
1/2 teaspoon soda; add to Spry mixture and blend

Add…3 tablespoons fruit juice or water and mix.

Add:

1 cup chopped filberts
1 cup chopped walnuts
1 lb. (2 1/2 cups) dates, cut in pieces
3 oz. (1/3 cup) chopped candied cherries
3 oz. chopped candied pineapple and mix well.

Drop…level tablespoons of dough on Sprycoated baking sheets.

Bake…in moderate oven (350°F.) 15-20 minutes. Makes 5 dozen.

Kriss Kringle Seedcakes

Combine and beat thoroughly:

1/4 cup Homogenized Spry
2 1/2 cups powdered sugar
1/2 teaspoon salt
1 1/2 teaspoons grated lemon rind
1 tablespoons cinnamon
1 teaspoon cloves
1 teaspoon nutmeg
1/4 teaspoon black pepper
5 unbeaten eggs

Sift together:

4 cups sifted all-purpose flour
1 teaspoon soda

Stir into flour:

1 teaspoon aniseed
1 tablespoon crushed cardamom seeds
1/4 lb. coarsely ground candied orange peel
1/2 lb. coarsely ground citron

Add…1/2 of flour-fruit mixture to Spry mixture and mix well; add remainder and blend.

Chill…dough 1 hour, then shape into small balls about 3/4″ in diameter. Place on waxed paper and let stand, uncovered, overnight at room temperature.

In morning…brush balls with smooth mixture of 3 tablespoons hot milk and 1 1/2 cups sifted confectioners’ sugar. Place balls 2″ apart on Sprycoated baking sheets.

Bake…in moderate oven (350°F.) 15 minutes. Makes 7 1/2 dozen. For variety, some of the balls can be left uniced and, when baked, rolled in confectioners’ sugar. Store in covered container until used.

Yuletide Cookies

Combine and beat thoroughly:

1/2 cup Homogenized Spry
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
1 tablespoon milk

Beat…4 egg yolks until thick and lemon-colored; add to Spry mixture and mix well.

Sift together:

1 1/3 cups sifted all-purpose flour
1 teaspoon baking powder; add to Spry mixture and blend.

Mix:

3/4 cup finely chopped pecans
1 1/2 teaspoons cinnamon

Shape…cookie mixture into 3/4″ balls and roll in cinnamon-pecan mixture. Place balls 3″ apart on Sprycoated baking sheets.

Bake…in moderate oven (350°F.) 10-12 minutes. Makes 4 dozen.

Seed ‘n’ Spice Cookies. Add 1 1/2 teaspoons crushed coriander seed, 1 1/2 teaspoons aniseed, 1 teaspoon cinnamon in first mixing step. Roll cookie balls in finely chopped walnuts instead of pecans and cinnamon. Bake as directed.

Hundreds-and-Thousands Cookies. Roll the balls of dough in tiny multicolored candies. Bake as directed.

Aniseed Cookies. Add 1 tablespoon crushed aniseed and 1/4 teaspoon grated lemon rind in first mixing step. Roll the balls of cookie dough in granulated sugar instead of pecans and cinnamon. Bake as directed.

Caraway Cookies. Add 1 tablespoon caraway seed in first mixing step. Roll the balls of dough in granulated sugar. Bake as directed.

Coconut-Orange Cookies. Add 3/4 teaspoon grated orange rind, 1/4 teaspoon grated lemon rind, and 1/2 cup finely chopped coconut in first mixing step. Roll the balls of dough in 3/4 cup finely chopped coconut, then bake as directed.

Almond Cookies. Omit vanilla and add 1 teaspoon almond extract. Roll balls of dough in 3/4 cup finely chopped blanched almonds, then bake as directed.

Here is the inside cover and page 1 of the vintage Spry cookbook “Aunt Jenny’s Old-Fashioned Christmas Cookies”. This was published in 1952 and distributed by Lever Brothers Company (the maker of Spry shortening) and featured the company’s advertising character “Aunt Jenny”.

You can view all the pages in this cookbook by visiting this category: Aunt Jenny’s Old-Fashioned Christmas Cookies, simply click a page title to view that section. There is a scan of the pages included below that is clickable to view a larger size.

“Cookies pretty enough to trim the tree
…and so easy with Spry’s One-Bowl Method!”

Dear Friend:

Here is my new Spry Cookie Cookbook, with recipes for a host of delicious Christmas cookies. I’m so glad you sent for it, and I hope you’ll find it a real treasure for your cookbook shelf. Just about everybody loves cookies, and any occasion is a good excuse for making them. So I’ve included all kinds–among them you’ll be sure to find the perfect cookie for almost any occasion from the children’s birthday parties to the most formal reception.

What’s more, I think you’ll find these tested recipes amazingly easy to use, based on newer techniques for mixing, shaping, and baking. Your cookies are done in no time–just one bowl, no fuss or muss–and they’ll be better cookies, too, because Spry is homogenized–pre-creamed to blend easier, quicker with the dry ingredients.

Once you’ve tried these easier new methods, you’ll want to make cookies much oftener, I know. And won’t your whole family be delighted! So give them cookies often–try ALL the kinds. Among them, you’ll find lots of new family favorites, I’m sure.

Sincerely yours,
Aunt Jenny

Easier Methods for Better Cookies!

Crisp, tender, round-as-a-dollar Sugar Cookies are everybody’s favorite–now as in grandmother’s day! The old-fashioned way to make them was to cream the shortening with the sugar and make a dough that could be rolled out thin. Then the cookies were carefully cut out with a cookie cutter and baked. Now Spry techniques have done away with those tedious steps: creaming, rolling, cutting! With Homogenized Spry, the dough is mixed in just two easy steps…the cookies are shaped by stamping little mounds of dough into round, thin cookies right on the baking sheet!

Pictured in this book are the key steps in making stamped cookies like Sugar Cookies the easy Spry way (see page 6). Each picture shows a fundamental procedure in mixing, shaping, and baking. So study the pictures and captions, then make up the recipe for Sugar Cookies and see how easy it is to make these wonderful cookies of the tender crispness and old-time flavor. These same techniques of mixing are basic to other Spry cookies, too. So try them all…each one is a winner–a recipe to treasure!

This promo recipe from Carnation, Gold Medal and Foley was clipped from a magazine and found in a large collection, date unknown. I’ve typed the recipe below along with a scanned copy.

Easy Pumpkin-Nut Pie

Nut Cookie Crust (see below)
2 eggs
1 cup canned pumpkin
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon each ground cloves, ground ginger and ground nutmeg
1 can (13 ounces) Carnation evaporated milk, undiluted
Brown Sugar Whipped Cream (see below)

Prepare Nut Cookie Crust. Heat oven to 425°. Beat eggs slightly in large bowl; stir in pumpkin, brown sugar, cinnamon, salt, cloves, ginger and nutmeg until smooth; gradually stir in evaporated milk. Pour into crust. Cover edge with 2- to 3-inch strips of aluminum foil to prevent excessive browning. Bake 15 minutes. Reduce oven temperature to 350°. Bake until knife inserted near center comes out clean, 45 to 55 minutes longer; cool pie completely. Prepare Brown Sugar Whipped Cream. Serve pie with Brown Sugar Whipped Cream. Cover and refrigerate any remaining pie and whipped cream.

Nut Cookie Crust

1/2 cup margarine or butter, softened
1/3 cup packed brown sugar
1 1/4 cups Gold Medal all-purpose or whole wheat flour*
1/2 cup chopped nuts
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon vanilla

Mix margarine and brown sugar in large bowl. Stir in remaining ingredients just until crumbly. Press mixture against bottom and side of ungreased Foley pie pan, 9 x 1 1/2 inches, building up 1/2-inch edge; flute if desired.

Brown Sugar Whipped Cream: Beat 1 cup chilled whipping cream and 3 tablespoons packed brown sugar in chilled small bowl until stiff.

High Altitude Directions: (3,500 to 6,500 feet): Increase second bake time to 50 to 60 minutes.

*If using self-rising flour, omit salt and baking soda.

Note: Unbleached flour can be used in this recipe.

This recipe was clipped from a magazine and found in a large collection, date unknown. I’ve typed it below along with a scanned copy (front side only…also this was printed across a few columns so I snipped it together for the scan).

PUMPKIN CHIFFON PIE

Gingersnap Crust

1 3/4 cups gingersnap crumbs (about 30)
1/2 cup butter or margarine, melted
1/4 cup confectioners’ sugar

Pumpkin Filling

1 env unflavored gelatine
3 eggs
1 1/2 cups canned pumpkin
1 1/4 cups granulated sugar
1/2 cup milk
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg

3/4 cup heavy cream, whipped stiff
Candied red cherries
Nutmeg

1. Make gingersnap crust: In medium bowl, combine crumbs, butter and confectioners’ sugar, stirring with fork to mix well.
2. With back of metal spoon, press crumb mixture on bottom and side (not on rim) of 9-inch pie plate. Refrigerate until ready to fill.
3. Make pumpkin filling: Sprinkle gelatine over 1/4 cup cold water in measuring cup; set aside to soften.
4. Separate eggs, placing whites in large bowl of electric mixer, yolks in double-boiler top. Set whites aside to warm to room temperature.
5. Beat egg yolks slightly with wooden spoon. Stir in pumpkin, 3/4 cup granulated sugar, the milk, salt, cinnamon, ginger and nutmeg.
6. Cook over boiling water (water should not touch bottom of double-boiler top), stirring frequently, until mixture becomes very thick–30 minutes.
7. Add gelatine, stirring until gelatine is dissolved. Remove pan from hot water. Turn into medium bowl; set in a larger bowl of ice cubes to chill, stirring occasionally, until mixture mounds when dropped from spoon–20 minutes.
8. Meanwhile, at high speed, beat whites until soft peaks form when beater is slowly raised. Beat in remaining 1/2 cup granulated sugar, 2 tablespoons at a time, beating well after each addition. Continue beating until stiff peaks form when a beater is raised.
9. With rubber scraper or wire whisk, gently fold gelatine mixture into egg-white mixture just until combined.
10. Turn into pie shell, mounding in center. Refrigerate until firm–2 hours.
11. To serve: Decorate edge with whipped-cream ruching, put through pastry bag with number-5 rosette tip. Garnish with candied cherries and a sprinkling of nutmeg.

Makes 8 servings.

Note: This pie is better if not held overnight before serving.

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

Never Fail Pastry

Mix together:

5 cups flour
1 tsp. baking powder
2 tsp. salt
2 T. sugar

Cut into above ingredients:

1 lb. lard or shortening

Beat 1 egg
2 T. vinegar
1/2 cup water

Pour this over the ingredients and blend well. Roll out pie crusts. Makes 5 double crusts. Bake 350° till golden brown.

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

Pumpkin Pie (Trick or Treat)
oven 450°

1 (15-ounce) can pumpkin (1 1/2 cups)
2/3 cup lightly-packed brown sugar
3/4 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
1/2 tsp. salt

Stir in:

2 well-beaten eggs
1/2 cup milk
2/3 cup evaporated milk

Blend until smoothly combined.

Pour into the unbaked pie shell.

Bake in preheated 450° oven for 10 minutes. (RecipeCurio note: the time is likely wrong, please watch)