Vintage Recipes - Desserts

 

 

 

Pecan Pie

Cream Pie

Meringue

Graham Cracker Shell

Sour Cream Pie

Lemon or Lie Chiffon Pie

Pastry

White Layer Cake

Chocolate Layer Cake

Fruit Cake

 

Upside-Down Cake

Spiced Prune Cake

"Seven Minute" Frosting

Lemon Filling

Cream Cheese Filling

Gingerbread

Dried-Fruit Bars

Peanut Butter Cookies

Oatmeal Cookies

Brownies

Molasses Snaps

Fruit Whip

Orange Bavarian Cream

Apple Brown Betty

Bread or Rice Pudding

Frozen Mint Pudding

Baked Custard

Cherry Cobbler

 

 

 

 

 

 

Cherry Cobbler

 

1 1/2 cups canned sour cherries

2/3 cup cherry juice

1/3 to 1/2 cup sugar

1 tablespoon cornstarch

Pinch of salt

Table fat

Biscuit dough, 1/2 recipe

 

Mix all ingredients except the dough.  Cook over low heat, stirring constantly, until thickened.

 

Turn into a baking pan.  Cover with rolled dough, slashed in several places to let steam escape, or cover with rounds of dough.

 

Bake at 425F (hot oven) until browned - about 15 minutes.

 

4 servings.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Baked Custard

 

1/4 cup sugar

1/4 teaspoon salt

3 eggs, beaten

2 cups hot milk

1 teaspoon vanilla

 

Combine sugar, salt, and eggs.  Add milk slowly; add vanilla.

 

Pour into custard cups, and set in a pan of hot water.

 

Bake at 325F (slow oven) until the custard is set - 30 to 40 minutes. 

 

4 servings.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Frozen Mint Pudding

 

1 1/2 teaspoons gelatin

2 tablespoons water

1/2 cup crushed white peppermint candy (2 ounces)

1/4 cup milk

2 eggs, separated

6 drops green coloring

1/4 teaspoon salt

6 tablespoons sugar

1 cup heavy cream

12 plain chocolate cookies, crushed (3/4 cup)

 

Sprinkle gelatin on the water and soak a few minutes.

 

Dissolve the candy in the milk over boiling water.

 

Beat the egg yolks well.  Pour a little of the hot liquid into them.  Add to the rest of the hot mixture, and cook until thick, stirring constnatly.  Stir in the coloring.

 

Add gelatin to the cooked mixture and stir until dissolved.

 

Cool until thick but not set.

 

Add salt to the egg whites and beat until stiff but not dry.  Gradually add the sugar, beating constantly.

 

Combine the beaten egg whites and the gelatin mixture.

 

Whip the cream and fold it in.

 

Put half the crumbs into two freezing trays.  Pour in the prepared mixture, and cover with the rest of the crumbs.

 

Freeze without stirring, at the coldest refrigerator temperature, 3 to 4 hours.

 

8 servings.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Bread or Rice Pudding

 

2 cups milk

1 1/2 cups soft bread crumbs, or 1 cup cooked rice

1 tablespoon table fat

1/4 cup sugar (increase to 1/3 cup when using rice)

1/4 teaspoon salt

1/3 cup raisins or nuts

2 eggs, beaten

 

Heat milk; add bread crumbs or rice, and fat.

 

Add sugar, salt, and raisins or nuts to eggs, then slowly stir in the hot milk mixture.

 

Pour into greased baking dish, set in pan of hot water.

 

Bake at 350F (moderate oven) 1 hour, or until set.  4 servings.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Apple Brown Betty

 

1/3 cup sugar

1/2 teaspoon cinnamon

1/4 teaspoon salt

2 cups fine, dry crumbs

4 tart apples, pared and diced

3 tablespoons melted table fat

 

Mix sugar, cinnamon, salt.  Put layer of crumbs in greased baking dish.  Cover with layer of apples.  Sprinkle with sugar mixture.

 

Continue until all ingredients are used.  Have layer of crumbs on top.  Pour melted fat over crumbs.  Cover dish.

 

Bake at 375F (moderate oven) 40 minutes.  Remove cover the last 10 minutes to brown the top.

 

4 servings.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Orange Bavarian Cream

 

1 tablespoon gelatin

1/4 cup cold water

3/4 cup unstrained orange juice

2 tablespoons lemon juice

1/2 teaspoon grated orange rind

1/3 cup sugar

1/4 teaspoon salt

1 egg white

1/2 cup cream, whipped

 

Sprinkle gelatin on water; soak a few minutes.

 

Heat fruit juices and rind with half of the sugar.

 

Dissolve gelatin in hot juice.  Chill until partly set.

 

Add salt to egg white and beat until stiff.  Add rest of sugar slowly, beating until glossy.

 

Fold egg white mixture and cream into gelatin mixture.  Pour into mold; chill until firm.  4 servings.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Fruit Whip

 

2/3 cup fruit pulp

2 egg whites

1/4 teaspoon salt

3 tablespoons sugar

1 tablespoon lemon juice

 

For the fruit pulp, mash or put through a sieve cooked apricots, prunes, peaches, or apples.  Or use grated raw apples.

 

Beat egg whites with salt until stiff.  Add sugar gradually, beating constantly until glossy.

 

Fold in fruit pulp and lemon juice.  Chill.  4 servings.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Molasses Snaps

 

1/4 cup fat

3/8 cup sugar

1/2 cup smoothly beaten cooked potatoes

1/4 cup molasses

1 cup sifted flour

1/2 teaspoon soda

3/4 teaspoon ginger

3/4 teaspoon cinnamon

1/4 teaspoon salt

 

Cream together fat and sugar.

 

Add potatoes and continue creaming.  Mix in molasses.

 

Sift together the flour, soda, spices, and salt.  Stir into the first mixture.

 

Drop the batter by tablespoonfuls onto greased baking sheets.  Flatten to a thickness of 1/8 inch, using a greased flat-bottomed glass.

 

Bake at 350F (moderate oven) until the cookies are lightly browned - about 15 minutes.

 

Remove from he baking sheet and cool.

 

Makes about 30 cookies.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Brownies

 

2 squares (2 ounces) unsweetened chocolate

1/2 cup fat

1 cup sugar

2 eggs, slightly beaten

3/4 cup sifted flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup chopped nut meats

1 teaspoon vanilla

 

Melt chocolate and fat together over hot water.  Cool slightly.

 

Add sugar and the chocolate mixture to eggs and beat.

 

Sift together the flour, baking powder, and salt.  Add to the first mixture.  Stir in the nut meats and vanilla.

 

Pour the batter into a greased 8-inch square pan.  Bake at 350F (moderate oven) about 30 minutes.  Cool in the pan and cut into squares.

 

Makes about 2 dozen brownies.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Oatmeal Cookies

 

1/2 cup sifted flour

1/3 cup sugar

1/2 teaspoon salt

1 teaspoon baking powder

1/4 teaspoon cinnamon

1 1/2 cups quick-cooking rolled oats

1/2 cup raisins

1 egg, slightly beaten

1/2 cup milk

1/2 teaspoon flavoring

4 tablespoons fat, melted

 

Sift together flour, sugar, salt, baking powder, cinnamon.  Mix in oats and raisins.

 

Combine egg, milk, flavoring, and fat, and add to first mixture.  Stir only until ingredients are moistened.

 

Drop dough by teaspoonfuls onto greased baking sheets.

 

Bake at 375F (moderate oven) about 20 minutes.

 

Makes about 3 dozen cookies.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Peanut Butter Cookies

 

1 cup fat

1/2 teaspoon salt

1 cup peanut butter

1 cup granulated sugar

1 cup brown sugar, firmly packed

2 eggs, well beaten

1 tablespoon milk

2 cups sifted flour

1/2 teaspoon soda

 

Combine fat, salt, and peanut butter, and mix well.

 

Gradually add granulated sugar and brown sugar.  Cream thoroughly after each addition.

 

Add eggs and milk, mixing well.

 

Sift together the flour and soda.  Blend with first mixture.

 

Drop the dough by teaspoonfuls onto greased baking sheets.  Or roll the dough into balls 3/4 to 1 inch in diameter.  Place on baking sheets, press lightly with a fork to flatten.

 

Bake at 325F (slow oven) 15 to 20 minutes.

 

Makes 10 to 12 dozen cookies.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Dried-Fruit Bars

 

1 cup sifted flour

1/4 teaspoon baking powder

1/2 teaspoon salt

1/4 cup melted table fat

1 cup sugar

2 eggs, well beaten

1 cup chopped nuts

1 cup dried fruit, sliced or chopped fine (dates, apricots, figs, prunes, or 1/3 cup raisins with 2/3 cup chopped evaporated apples)

 

Sift together flour, baking powder, and salt.

 

Mix in other ingredients in order given, using one of the dried fruits.

 

Line shallow pan (about 13 by 9 inches) with waxed paper, and spread batter in it.

 

Bake at 350F (moderate oven) 25 to 30 minutes.

 

Several minutes after removing from oven, cut into bars about 1 by 3 inches.  Turn out on rack and peel off paper.  When firm enough to hold shape, roll warm bars in confectioner's sugar.

 

Makes about 40 bars.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Gingerbread

 

1 1/2 cups sifted flour

1/4 teaspoon soda

1 teaspoon baking powder

1/4 cup sugar

1/4 teaspoon salt

1 teaspoon ginger

1 teaspoon cinnamon

1/4 teaspoon ground cloves

1/2 cup milk

1 egg, beaten

1/2 cup molasses

1/4 cup melted fat

 

Sift together dry ingredients.  Add milk to beaten egg.  Pour into dry ingredients and stir until smooth.

 

Stir in molasses and fat.

 

Pour batter into greased shallow pan (about 8 inches square).

 

Bake at 350F (moderate oven) 30 to 40 minutes.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Cream Cheese Filling

 

3 ounces cream cheese (6 tablespoons)

Cream or milk

1/2 cup chopped dates

1/2 cup chopped nuts

1/4 teaspoon salt

 

Mash cheese and add enough cream to make soft mixture.  Add other ingredients; mix thoroughly.

 

Makes enough for 9-inch cake.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Lemon Filling

 

1 cup sugar

2 1/2 tablespoons flour

1/8 teaspoon salt

4 tablespoons lemon juice

Grated rind of 1 lemon

2 eggs, beaten

1 tablespoon table fat

 

Mix sugar, flour, salt, and lemon juice and rind.

 

Cook over low heat or boiling water, stirring until thickened.  Cook 10 minutes more; stir often.

 

Stir hot mixture slowly into eggs; return to pan.  Add fat.  Cook 2 minutes, stirring.  Cool.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

"Seven Minute" Frosting

 

2 egg whites

1 1/2 cups sugar

Few grains salt

1 teaspoon light corn sirup

1/3 cup water

1 teaspoon vanilla

 

Mix all ingredients except the vanilla.  Beat over boiling water until mixture stands in soft peaks - 7 to 10 minutes.

 

Remove from heat, add vanilla.  Beat until very thick.

 

Enough for two 9-inch layers.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Spiced Prune Cake

 

1/2 cup fat

1 cup sugar

2 eggs, well beaten

1 1/4 cups finely chopped cooked prunes

2 cups sifted flour

1 1/2 teaspoons soda

1 teaspoon cinnamon

3/4 teaspoon cloves

3/4 teaspoon salt

1/2 cup sour milk

 

Cream fat and add sugar.  Cream until fluffy.  Add eggs and beat well.  Blend in prunes.

 

Sift together flour, soda, spices, and salt.  Add to creamed mixture in three portions alternately with the sour milk in two portions.

 

Turn into a greased shallow pan about 12 by 8 inches.

 

Bake at 350F (moderate oven) 35 to 40 minutes.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Upside-Down Cake

 

Fruit Mixture:

1 to 2 cups fruit

1/2 cup brown sugar

2 tablespoons table fat

1 tablespoon fruit juice or water

 

Canned or cooked dried fruit -- pineapple, apricots, cherries, peaches, fruit in half, remove pits.  Raw apples or peaches, thinly sliced are also good.

 

Cook sugar, fat, and juice or water in fry pan over moderate heat to form thick sirup.

 

Arrange fruit and sirup in a greased 8- or 9-inch shallow pan.  Or use fry pan if it can be put into oven.

 

Cake Batter

1//3 cup fat

1/2 cup sugar

1 teaspoon vanilla

1 egg, beaten

1 1/2 cups sifted cake flour

1/4 teaspoon salt

1 1/2 teaspoons baking powder

1/2 cup milk

 

Cream fat, sugar, and vanilla together, then blend in egg.

 

Sift together flour, salt, and baking powder.  Add to creamed mixture in three portions alternately with milk in two portions.

 

Pour batter over fruit and sirup.  Bake at 350F (moderate oven) 45 minutes.  Cool slightly and turn out carefully.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Fruit Cake

 

1 pound prunes

1 pound seedless raisins

1/2 pound candied citron

1/4 pound nut meats (about 1 cup)

1 cup fat

1 cup brown sugar, firmly packed

4 eggs

1 tablespoon milk

2 cups sifted flour

1 teaspoon mace

1 teaspoon cinnamon

1/2 teaspoon soda

 

Soak prunes if they seem dry; pit and chop.  Soak raisins 20 minutes in hot water, drain.  Cut citron in strips and chop nuts.  Mix all together.

 

Cream fat and sugar together.  beat in eggs and add milk.

 

Sift together flour, spices, and soda and stir into fruits and nuts.  Add to creamed mixture.

 

Grease and flour five small loaf pans.  Line bottoms with brown paper; grease the paper.

 

Pour batter into pans.  Bake at 250F (very slow oven) 3 1/2 hours.

 

Cool slightly, remove from pans, and strip off paper.  Cool thoroughly and wrap in waxed paper.  Store 2 weeks in a cool place before using.

 

Makes about 5 pounds of cake.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Chocolate Layer Cake

 

2/3 cup fat

1 teaspoon vanilla

1 1/3 cups sugar

3 squares (3 ounces) chocolate, melted

2 eggs, separated

2 cups sifted cake flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

 

Cream fat, vanilla, and half of the sugar together until light and fluffy.  Blend in chocolate and add egg yolks.

 

Sift together flour, baking powder, and salt.

 

Add to creamed mixture in three portions alternately with milk in two portions.

 

Beat egg whites stiff, and add the rest of the sugar slowly, beating constantly until glossy.  Fold into the batter.

 

Turn batter into two greased 9-inch round layer pans.

 

Bake at 350F (moderate oven) 30 to 35 minutes or until cake pulls awy from pan and top is springy to touch.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

White Layer Cake

 

1/2 cup fat

1/2 teaspoon vanilla

1/2 teaspoon almond extract

1 cup sugar

2 cups sifted cake flour

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup milk

3 egg whites

 

Cream fat, flavorings, and half of the sugar until very light and fluffy.

 

Sift together flour, baking powder, and salt.

 

Add to creamed mixture in three portions alternately with milk in two portions.

 

Beat egg whites until stiff and add the rest of the sugar slowly, beating until glossy.  Fold into the batter.

 

Turn batter into two greased 8-inch round layer pans (or one 8-inch square loaf pan).

 

Bake at 375F (moderate oven) until cake draws away from pan and top is springy to touch - about 25 minutes.  (Bake loaf 30 minutes.)

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Pastry

 

2 1/2 cups flour

1 1/2 teaspoons salt

3/4 cup fat

4 to 6 tablespoons cold water

 

Sift flour with salt.  Cut in fat until mixture in granular.

 

Sprinkle water over mixture, blending lightly with fork.  Add water sparingly until dough clings together but is not wet.  Let stand 5 minutes before rolling.

 

Makes two 9-inch crusts.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Lemon or Lime Chiffon Pie

 

1 tablespoon gelatin

1/4 cup cold water

3 eggs, separated

3/4 cup sugar

1/2 cup unstrained lemon or lime juice

1/2 teaspoon grated lemon or lim rind

1/4 teaspoon salt

Few drops green coloring (for lime pie)

Baked 9-inch pastry shell or graham cracker shell

 

Sprinkle gelatin on water and soak a few minutes.

 

Beat egg yolks slightly, add half the sugar and the lemon or lime juice and rind.

 

Cook over boiling water, stirring constantly until thick.

 

Add gelatin to hot mixture; stir until dissolved.  Add coloring for lime pie.  Cool until thick but not set.

 

Add salt to egg whites and beat until stiff.  Add rest of sugar slowly, beating constantly.  Blend with the chilled gelatin mixture.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Sour Cream Pie

 

1 cup sugar

1/2 teaspoon cinnamon

1/2 teaspoon cloves

2 eggs, beaten

1 cup seedless raisins

1 cup sour cream

Salt

2 tablespoons vinegar

Baked 9-inch pastry shell

 

Mix all ingredients, stirring until sugar is dissolved.

 

Pour mixture into shell and bake 15 minutes 450F (very hot), then 25-30 minutes at 350F (moderate).

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Graham Cracker Shell

 

15 graham crackers

1/3 cup melted table fat

1/3 cup sugar

1/4 teaspoon each cinnamon, cloves, nutmeg

 

Roll crackers fine.  Mix with other ingredients.

 

Turn into piepan and pan into firm smooth shells.

 

Chill until firm.

 

Makes one 9-inch pie shell.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Meringue

 

3 egg whites

1/4 teaspoon salt

4 tablespoons sugar

 

Beat egg whites with salt until stiff.  Beat in sugar slowly until smooth and glossy.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Cream Pie

 

1/2 cup sugar

4 tablespoons flour

1/4 teaspoon salt

2 cups milk

2 egg yolks, slightly beaten

2 tablespoons table fat

1 teaspoon vanilla

9-inch baked pastry shell or graham cracker shell

 

Mix dry ingredients with a little of the milk.  Add rest of milk.  Cook over boiling water, stirring until thick.  Cover and cook 15minutes longer, stirring occasionally.

 

Add a little of the hot mixture to egg yolks.  Pour back and cook a few minutes longer.  Add table fat and vanilla.

 

Pour filling into shell, cool slightly, and cover with meringue.

 

Bake at 325F (slow oven) 12 to 15 minutes, or at 425 (hot oven) 4 to 5 minutes.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Pecan Pie

 

3 eggs, beaten

1/2 cup sugar

1 cup dark corn sirup

1/4 teaspoon salt

1 teaspoon vanilla

1/4 cup melted table fat

1 cup pecan meats

Unbaked 9-inch pastry shell

 

Mix eggs, sugar, sirup, salt, vanilla, and fat.

 

Spread nuts in bottom of shell, pour in filling.

 

Bake 15 minutes 450F (very hot), then 25-30 minutes at 350F (moderate).

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955