Chocolate Cake

 by Diana

4 tbps butter

1 c sugar

1 egg

1 tsp soda

1 ½ c flour

1 c sour milk

¼ tsp salt

2 squares chocolate (melted)

1 tsp vanilla

Cream butter and sugar and then beat in the egg. Sift the flour, soda, and salt together and add to the butter mixture alternating with the milk. Stir in the chocolate and the vanilla. Bake at 350 deg F for 35-50 minutes.

Lemon Icebox Pie

by Diana

1 small can evaporated milk (1 cup)

1/3 c fresh lemon juice

2 eggs

1 tbsp grated lemon zest

½ c sugar

Graham crust:

16 graham crackers, crumbled

½ c brown sugar

3 tbsp butter, melted

Mix the crust ingredients together and press the mixture into a pie plate.

Pour the milk into an ice cube tray and chill until crystals start to form. Separate the eggs. Mix the yolks with the sugar, lemon juice and zest. Beat the egg whites until stiff, and then lightly mix in the yolk mixture. Turn the chilled milk into a bowl and beat until stiff and carefully fold into the egg mixture. Pour into the pie shell. Swirl the top and decorate with lemon peel twists. Freeze until firm.

(This recipe card is also fairly splotched and discoloured, indicating heavy use).

Lemon Chiffon Pie

 by Diana

1 baked pie shell or crumb crust, 9”

1 tbsp (1 envelope) unflavoured gelatin

¼ c water

4 egg yolks

½ c sugar

½ c lemon juice

¼ tsp salt

1 tsp grated lemon zest

½ c instant nonfat dry milk powder

1/3 c water

4 egg whites

½ c sugar

Shaved chocolate (optional)

Sprinkle gelatin on the water to soften. In the top of a double boiler, mix the egg yolks with sugar, lemon juice and salt. Stirring constantly, cook until thickened, about 10 minutes. Add the softened gelatin and lemon zest; stir until the gelatin is dissolved. Remove from the heat and cool to lukewarm. In a small mixing bowl, beat together the milk powder, water and egg whites until frothy. Gradually add the sugar and continue beating until very stiff peaks form. At low speed, with an electric mixer, gradually add the lemon mixture. Mound into a 9” pie shell. Garnish with the shaved chocolate. Chill until set.

Bulk Pastry

 by Diana

This can be frozen

5 c flour

1 lb lard or shortening

1 egg slightly beaten

1 tsp vinegar

Add water to make up a cup with the vinegar

1 ½ tsp salt

Stir n’Roll Pastry

 by Diana

2 c sifted pastry flour

½ c vegetable oil

¼ c cold milk

½ tsp salt

Combine and roll out. Bake at 425 deg (filled) for 30-40 minutes.

apple pie

by Diana

3 - 3 1/2 peeled cored sliced apples, twice
1 c (or less) sugar
4 tsp flour
1 tsp lemon juice
1 tsp lemon zest
1/2 tsp cinnamon
1/4 tsp nutmeg
3 tbsp butter

In an unbaked pie shell, put 1/2 the mixture over 3 - 3 1/2 apples and dot with half the butter. Add another 3 - 3 1/2 apples, the rest of the mixture and dot with the remaining butter. Cover with pastry and bake at 475 deg F for 10-15 minutes, then 400 deg F until brown and tender.

crisco pastry

by Diana (from Dorothy)

6" double
1 1/3 c flour
1/2 tsp salt
1/2 c crisco shortening
3 tbsp water

8-9" double
2 c flour
1 tsp salt
3/4 c crisco shortening
4 tbsp water

10" double
3 c flour
1 1/2 tsp salt
1 c + 2 tbsp crisco shortening
6 tbsp water

Bake at 425 deg F for 12-15 minutes unfilled.