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| PIE CRUST WITH EGG 3 c. flour 1 c. lard 1 egg 5 T. water 1 t. salt 1 t. vinegar Blend flour and lard together until crumbly. Make a nest in the center and add at one time the remaining ingredients. Bake in a 350° oven. Mrs. Bernard Bates, Finley Chapel Centennial Cookbook, 1851-1951 |
| NEW METHOD PIE CRUST (Double Crust) Mix together: 2 c. sifted flour, 1 1/2 t. salt. Measure into same cup add all at to flour: 1/2 cup Wesson oil, 1/4 c. whole cold milk. Stir just until mixed. Round up dough; divide in half. Flatten slightly and place between 2 sheets of waxed paper (11 inches square.) Roll from center outward until size of pie pan. If it tears or breaks just press dough together, do not moisten. Bake according to the filling. Mrs. Irwin Mohr, Finley Chapel Centennial Cookbook, 1851-1951 |
| CHOCOLATE CHIP PIE 10 graham crackers 4 T. butter Crumble graham crackers. Roll with butter. Pat into pie tin. 28 to 30 marshmallows 1/2 c. milk 1 c. cream, whipped 1/2 t. vanilla 1 1/2 squares bitter chocolate, grated Melt marshmallows in milk, cool the mixture, then fold in cream, vanilla and grated chocolate. Let stand several hours in refrigerator before serving. Mrs. Lester Wickham, Finley Chapel Centennial Cookbook, 1851-1951 |
| CHOCOLATE CHIFFON PIE 1 envelope Knox gelatin 1/4 c. cold water 1/2 c. boiling water 1 t. vanilla 6 T. cocoa or 2 squares chocolate 4 eggs 1 c. sugar 1/4 t. salt Pour cold water in bowl and sprinkle gelatin on top of water. Mix boiling water and cocoa until smooth. Add softened gelatin to hot chocolate mixture and stir until dissolved. Add egg yolks slightly beaten, 1/2 c. sugar, salt and vanilla. Cool and when mixture begins to thicken fold in stiffly beaten egg whites and other cup sugar. Fill baked pie shell and chill. Spread with whipped cream Just before serving. Mrs. Gilbert Widmer, Finley Chapel Centennial Cookbook, 1851-1951 |
| PUMPKIN PIE 1 c. cooked pumpkin 1 c. sugar 1/2 t. cinnamon 1/4 t. ginger 1/4 t. nutmeg 1/4 t. salt 2 eggs 1 c. rich milk 1 T. cornstarch (scant) 1 T. butter Mix sugar, spices, salt and cornstarch and add to the pumpkin and beaten eggs. Add butter to milk and heat, then add to the above ingredients. Bake at 400° for 10 minutes, then lower to 325° and finish baking. Use an 8-inch pie pan. Olive Boller, Finley Chapel Centennial Cookbook, 1851-1951 |
| CREAM APPLE PIE 6 or 8 apples 2/3 c. sugar 1 1/2 T. flour 1 c. sweet or sour cream Put a little flour on the bottom of unbaked pie shell. Place thinly sliced apples in pie shell. Mix sugar, flour and cream. Pour over apples. Sprinkle cinnamon over top. Mrs. Ed Richard, Finley Chapel Centennial Cookbook, 1851-1951 |
| PECAN PIE 1 c. pecans 3 eggs 1/2 c. sugar 1 c. dark syrup 1/8 t. salt 1 t. vanilla 1/4 c. melted butter Beat eggs, add sugar, syrup, salt and vanilla. Add butter. Place nuts bottom of 9-inch unbaked pie crust. Add filling and bake in 350° oven for 60 minutes. Mrs. Glen Seberge, Finley Chapel Centennial Cookbook, 1851-1951 |
| MOTHER'S LEMON PIE Mix 1 c. sugar, 1 heaping T. cornstarch. Add 1 beaten egg yolk, juice of 1 lemon. Mix well. Add 1 c. boiling water. Cook until thick. Put into baked pie shell. Top with meringue and brown. Mrs. Guy Eubank, Finley Chapel Centennial Cookbook, 1851-1951 |
| RAISIN CREAM PIE 1 c. raisins 1 c. cream 1 c. sugar 2 egg yolks 2 T. flour 2 egg whites (for meringue) Cook raisins in 1 c. water until done. Add sugar, flour and yolks which have been mixed with some of the cream. Cook until thick. Remove from the stove and add remaining cream. Cool and put in pie shell. Mrs. Bernard Bates, Finley Chapel Centennial Cookbook, 1851-1951 |
| CUSTARD PIE To each cup of milk add 1 tablespoon of sugar and 1 large egg. Nutmeg for flavoring. When a silver knife comes out clean, the custard is done. For a 10-inch pie, take 4 eggs, 4 T. sugar, 4 c. of milk, It. of nutmeg, pinch of salt. Mrs. Osbert Allender, Finley Chapel Centennial Cookbook, 1851-1951 |
| CUSTARD PIE Pinch of salt 4 T. sugar 1 t. vanilla Milk enough to fill crust, (about 1 pt.) 2 eggs To the beaten eggs add sugar, salt, vanilla and milk. Pour in unbaked crust and bake in moderate oven (325°), 1 cup fresh raspberries may be added if desired. Mrs. Sam Hulme, Finley Chapel Centennial Cookbook, 1851-1951 |
| EXCELLENT COCONUT PIE 1 pt. milk (or better yet, 1 milk, and 1 c. cream) 1 c. sugar (scant) 3 rounded T. flour 3 egg whites, well beaten 1 c. cocoanut vanilla to flavor Pinch of salt Mix these ingredients and fold in stiffly beaten egg whites and place in pie shell (not baked). If the cocoanut is a little dry, soak for an hour in the milk called for. Bake in 9-inch pie pan. Start at 400° for 15 minutes, then turn down to 375° until filling is firm. When the pie is almost done, beat additional 3 egg whites quite stiff for meringue, adding the usual amount of sugar. Frost while the pie is hot, and return to oven until meringue is light brown. Mrs. Hugh Hite, Finley Chapel Centennial Cookbook, 1851-1951 |
| RHUBARB PIE 2 c. rhubarb 1 c. sugar 2 rounding T. flour 1/4 to 1/2 t. nutmeg 3/4 c. cream Cook in unbaked pie shell in moderate oven. Mrs. J. B. Pooley, Finley Chapel Centennial Cookbook, 1851-1951 |
| RAISIN TARTS (Good for school lunches) Line muffins pans with thin pie crust. Mix together 1 c. brown sugar, 1 c. raisins (or dates chopped), 2 eggs, pinch of salt, & chopped nut meats and vanilla. Fill pans and bake. Makes 8 large or 12 small tarts. Mrs. John Moore, Finley Chapel Centennial Cookbook, 1851-1951 |
| SOUR CREAM APPLE PIE 3 c. tart apples, chopped 3/4 c. sugar 3 T. flour 1 c. sour cream 1 t. cinnamon Pastry for 1 crust Combine sugar, salt and flour. Add sour cream and beat until smooth. Add chopped apples and pour mixture into an unbaked crust. Mix 1 1/2 T. sugar with the cinnamon and sprinkle over top of pie. Bake at 425° for 15 minutes, reduce heat to 375° and continue to bake for 30 minutes. Mrs. Jackson Roe, Finley Chapel Centennial Cookbook, 1851-1951 |
| DUTCH APPLE PIE Plain pastry for 1 pie crust 6 apples 1 c. sugar 3 T. flour 1/4 t. cloves 1 c. sour cream 1/2 t. cinnamon 1 1/2 T. sugar Put apples, flour and sugar together in a crust. Mix together the last four ingredients. Pour over the apples in the crust. Bake in a hot oven for 10 minutes, then reduce heat and finish baking. Mrs. Pearl Allender, Finley Chapel Centennial Cookbook, 1851-1951 |
| NEVERFAIL CUSTARD PIE 3 eggs 2 1/2 scalded milk 5 T. sugar 1/4 t. salt Cinnamon Beat eggs slightly, add sugar, salt and scalded milk. Mix thoroughly and pour in an unbaked pie shell. Sprinkle cinnamon on top Bake & minutes in a 450° oven, then decrease heat to 325° and bake until done. Pie will always be firm if directions are followed. Mrs. Warren Graber, Finley Chapel Centennial Cookbook, 1851-1951 |
| MINCE MEAT FOR PIE 3 pts. ground beef 5 pts. ground apples 1 pt. molasses 1 pt. vinegar 1 pt. suet and butter 2 pts. raisins or currants 4 pts. sugar 2 T. salt 2 T. nutmeg 2 T. cloves 2 T. cinnamon Boil together one hour. Seal hot. Mrs. Lester Wickham, Finley Chapel Centennial Cookbook, 1851-1951 |
| STRAWBERRY DELIGHT 1 c. milk 1 lb. marshmallows Dissolve over hot water, then cool. 1 pt. cream (whipped). Stir in 1 1/2 c. crushed strawberries. Pour in pan and cover with crushed graham crackers. Chill and serve in squares. Any other fresh fruit may be used. Serves 16. Mrs. Emerson Wittrig, Finley Chapel Centennial Cookbook, 1851-1951 |
| RASPBERRY BAVARIAN CREAM 1 pkg. raspberry jello 1 c. boiling water 1 c. raspberry juice and cold water mixed 4 T. sugar 1 c. fresh raspberries crushed, drained 1 c. cream (whipped) Dissolve jello in boiling water. Add raspberry juice and cold water and sugar. Chill. When slightly thickened, beat with rotary egg beater until stiff enough to hold its shape. Fold in berries and whipped cream. Turn into mold and chill until firm. Mrs. Sam Hulme, Finley Chapel Centennial Cookbook, 1851-1951 |
| HEAVENLY HASH 6 bananas 1/2 lb. grapes 1 can sliced pineapple 1 c. whipped cream Cut equal portions of pineapple and bananas into fine pieces. Add seeded white grapes and a cup of nuts. Mix all this together with enough whipped cream to make a smooth salad. Mrs. Bernard Bates, Finley Chapel Centennial Cookbook, 1851-1951 |
| TAPIOCA CREAM 2 c. milk 2 eggs 1/8 t. salt 1/3 c. sugar 3 T. tapioca Place tapioca in a fine sieve. Let cold water run over tapioca for a few minutes. Drain. Put tapioca and milk in the upper part of a double boiler and cook until tapioca is soft and clear. Beat egg yolks, add salt and half the sugar. Combine slowly with tapioca mixture. Cook over hot water for 2 minutes. Remove, fold in stiffly beaten egg whites and other half of sugar. Mrs. Dean Boal, Finley Chapel Centennial Cookbook, 1851-1951 |
| CHOCOLATE CHIP DESSERT Cook 1/2 c. sugar, 2 egg yolks and 1 c. milk one minute. Add 1 T. (1 envelope) unflavored gelatin dissolved in 1/4 c. cold water. Cool. Add 1/2 c. creamed (whipped), 2 beaten egg whites. Fold in 1/2 pkg. ground or chopped chocolate chips. Flavor. Use as topping: 2 T. butter, 2 T. brown sugar and 6 graham crackers, crushed. Mrs. Sam Hulme, Finley Chapel Centennial Cookbook, 1851-1951 |
| MARSHMALLOW CREAM 1 env. unflavored Gelatin 1/2 c. cold water 1/2 c. boiling water 4 egg whites 1 c. sugar 1 t. vanilla 1 t. lemon 1 1/2 sq. chocolate Soak gelatin in cold water 5 minutes. Add boiling water and place over teakettle until dissolved. Cool, but do not chill. Stir sugar into dissolved gelatin. Beat the whites very light, and add the gelatin and the sugar, a few spoonfuls at a time, beating constantly. Divide quickly into three parts. To the first, add pink coloring and vanilla. To the second part add melted chocolate and vanilla, and to the third, flavor with lemon. Mold in layers in square mold adding nuts to the pink part and red cherries to the white. Chill, cut in slices and serve with or without whipped cream. John Dill Hulme, Finley Chapel Centennial Cookbook, 1851-1951 |
| ICEBOX DELIGHT 1/2 lb. vanilla wafers, crushed 1/2 c. butter 1 1/2 c. powdered sugar 2 eggs, separated 1 small can crushed pineapple (well drained) 1/2 c. chopped nuts 1 pkg. cherry jello Line buttered dish with crushed vanilla wafers. Cream butter and powdered sugar together. Add egg yolks. Beat egg whites stiff at high speed. Fold egg whites into first mixture. Pour mixture into lined dish. Add layer of well drained, crushed pineapple. Whip 1 c. cream, fold in chopped nuts and add to layer of pineapple. Top with partly set jello or omit jello and top with maraschino cherries, well drained and blotted. Martha Ann Bates, Finley Chapel Centennial Cookbook, 1851-1951 |
| ANGEL FOOD DESSERT 1 pkg. chocolate chips 4 eggs 1 c. cream whipped 2 T. powdered sugar Melt chocolate chips in 2 T. water in double boiler. Cool a little, and add one at a time the egg yolks and 2 T. powdered sugar. Add the beaten egg whites and whipped cream. Break a large angel food cake in small pieces in an 8 x 12 pan. Pour the mixture over cake, let it set several hours in refrigerator. Cut in squares to serve. Mrs. Lester Wickham, Finley Chapel Centennial Cookbook, 1851-1951 |
| CREAM PUFFS 1 c. boiling water 1/2 c. shortening 1 c. flour 4 eggs Salt Add boiling water to shortening, bring to a boil and stir in flour thoroughly. Remove from fire, let cool slightly and add the eggs one at a time, beating in each one for a time. Drop by spoonfuls on a greased pan about 2 inches apart, shaping into a circular form and leaving the batter a little higher in center. Bake 10 minutes at 400°, then 20 minutes at 350°. Will fall if taken from oven too soon. Mrs. Johenry Mast, Finley Chapel Centennial Cookbook, 1851-1951 |
| CRANBERRY VELVET 4 lb. marshmallows 1 lb. can whole cranberry sauce 1 c. crushed pineapple 2 T. lemon juice 1/8 t. salt 1 c. cream whipped Snip the marshmallows into small pieces with scissors. Combine the whole cranberry sauce, pineapple, lemon juice and salt. Fold in the whipped cream. Chill the dessert in the refrigerator tray until ready to serve. Recipe makes 6 to 8 servings. Mrs. John W. Coleman, Finley Chapel Centennial Cookbook, 1851-1951 |
| APPLE CRISP Grease baking dish with butter. Fill half full with sliced apples. Sprinkle with brown sugar and cinnamon. Mix together: 1 c. sugar 1 c. sifted flour 2 t. baking powder Pinch of salt Add one egg, beaten light, and stir well. Sprinkle on apples, dot with butter and bake in moderate oven 30 minutes. Mrs. Roy Payne, Finley Chapel Centennial Cookbook, 1851-1951 |
| APPLE CRUNCH Cover bottom of medium sized baking dish with sliced tart apples to a depth of 2 inches. Over this, sprinkle 1 c. sugar and cinnamon to taste. Mix well 1 c. brown sugar, 2 c. butter and 1 c. flour and spread over top. Bake 40 minutes in quick oven. Add a little water to keep from getting too dry. Mrs. Lydia Seberg, Finley Chapel Centennial Cookbook, 1851-1951 |
| MRS. TRUMAN'S APPLE PIE DOWDY 1 egg 3/4 c. sugar 1/3 c. flour 1 1/4 t. baking powder 1/8 t. salt 1/2 heaping c. chopped apples 12 c. chopped nuts 1 t. vanilla Beat egg, add sugar and beat. Add sifted flour and baking powder. Fold in apples, nuts and vanilla. Bake in greased loaf pan 30 minutes at 325°. Serve topped with whipped cream. Just as good the second or third day after baking. Serves 6. Mrs. Robert Allender, Finley Chapel Centennial Cookbook, 1851-1951 |
| APPLE DUMPLINGS Make baking powder biscuit dough, using the following recipe: 2 c. flour 2/3 t. salt 4 t. baking powder 1/3 t. salt 1/4 c. shortening 3/4 to 7/8 c. milk Sift the dry ingredients, cut in the shortening, then the liquid and knead slightly. Toss on a floured board, pat or roll lightly to 1/2 inch thick and cut out as for large biscuits. Put 1/4 of a raw apple into each biscuit, folding over carefully from top to bottom. Place biscuit into baking pan (rough side down) and pour over them before baking a sauce made of 2 T. butter, 1 c. sugar, 1 T. flour, 1 pt. boiling water and 4 t. nutmeg. Bake in quick oven about 20 minutes. Mrs. Harold Anderson, Finley Chapel Centennial Cookbook, 1851-1951 |
| MINCE MEAT ROLL DUMPLING Melt in baking dish: 2 T. butter, 1/2 c. brown sugar and 1/2 c. water. Make a dough of: 2 c. flour 3 t. baking powder 1 T. sugar 1 t. salt 4 T. shortening 2 eggs, beaten Knead a little and roll out in rectangle 1/4 inch thick. Brush with melted butter and spread on 1 1/2 c. moist mincemeat. Roll up like a Jelly roll. Cut in 1 inch slices, place in the syrup. Bake in hot oven 425° for 25 minutes. Serve with cream while warm. Mrs. Forrest Garrett, Finley Chapel Centennial Cookbook, 1851-1951 |
| CRANBERRY SHORT CAKE 1/2 c. shredded pineapple 1 c. ground raw apples 1 c. ground raw cranberries 1/2 c. sugar Mix well. Let stand a few hours. Serve on any plain cake. Serve with whipped cream. Mrs. Lester Wilson, Finley Chapel Centennial Cookbook, 1851-1951 |
| MARTHA WASHINGTON PUDDING Syrup Mixture: 1 1/2 c. sugar, 2 c. water. 1 c. sugar 1 T. butter, melted 1 c. milk 1 c. flour 3 t. baking powder 1 T. cocoa 1 t. cinnamon 1/4 t. salt 1 c. dates, cut in pieces 1 c. broken nut meats Boil the 1 1/2 c. sugar and 2 c. water to make a thin syrup. Put syrup in oblong cake pan. This syrup will thicken as it bakes so do not boil until it spins a thread. Mix batter as for cake except add milk last to keep from being lumpy. Batter is very thin. Put this on top of the syrup but do not stir into syrup. Bake 40 to 45 minutes in 350° F. oven or until center is done. Cut in squares and serve upside down with whipped cream. Serves 12. Mrs. Edna Gillaspey, Finley Chapel Centennial Cookbook, 1851-1951 |
| DATE PUDDING 1 c. sugar (white or brown) 1 c. water Boil one minute and put in baking dish about 8 x 8 inches. Pour over the following batter: 1/4 c. shortening 1 c. brown sugar 1 egg 1 c. milk 2 c. flour 2 t. Combination baking powder 1 c. chopped dates 1/4 t. salt 1/2 c. nut meats Combine in order given and pour over syrup mixture, place in moderate oven and bake 35 minutes. Serve warm or cold with cream, milk or hard sauce. Mrs. Sam Hulme, Finley Chapel Centennial Cookbook, 1851-1951 |
| STRAWBERRY AND OTHER SHORT CAKES 2 1/2 c. sifted flour 1/2 t. salt 5 t. baking powder 4 T. shortening 2 or 3 c. milk (or more) Mix and sift together the flour, baking powder and salt, and cut in the shortening. Use the milk cautiously in mixing the dry ingredients to a soft dough. Spread the dough in two well greased layer pans. Bake in a quick oven about 15 minutes. Spread the crusts with creamed butter, finish with sugared berries between and above the crusts. Blackberries, raspberries, sliced fresh or canned peaches and apricots makes choice shortcakes. Mrs. John Coleman, Finley Chapel Centennial Cookbook, 1851-1951 |
| CHERRY PUDDING 2/3 c. sugar 1/4 c. shortening 1 egg Mix these together thoroughly. Take 1 c. cherries and add 1 t. soda to this. This may discolor the cherries but they will be all right. Mix together and add 1 heaping c. of flour. Add 1 t. lemon extract and nuts, if desired. Bake in moderate oven. Serve with whipped cream. Mrs. Carrol Kremer, Finley Chapel Centennial Cookbook, 1851-1951 |
| CRANBERRY PUDDING Cook 1/2 lb. cranberries, sweeten with 1 c. sugar, put in pinch of soda, and skim off skum that forms on top. Roll soda crackers very fine. Whip 1 c. cream, sweeten and flavor. Then put in layers, first cranberries, then crackers, then whipped cream. Mrs. Lester Wilson, Finley Chapel Centennial Cookbook, 1851-1951 |
| EXTRA GOOD DESSERT 1/2 lb. vanilla wafers or graham crackers, crushed 1 c. butter 1 1/2 c. powdered sugar 2 egg yolks Cream above ingredients together. Fold in 2 beaten egg whites. Pat in a buttered pan. Drain large can crushed pineapple and spread over top. 1 c. cream whipped and spread over top. 1 c. nut meats spread over top. Prepare one box of raspberry jello according to directions on box and when it begins to set pour over top. Place in refrigerator. Mrs. Henry Widmer, Finley Chapel Centennial Cookbook, 1851-1951 |
| LEMON SAUCE 1/2 c. sugar 1 T. cornstarch or flour 1/8 t. salt 1 c. boiling water 2 T. butter or crisco 2 T. lemon juice 1 egg yolk Mix sugar, cornstarch and salt. Add boiling water slowly, stirring constantly. Boil 5 minutes. Add butter, lemon juice, and beaten egg yolk. Cook a minute, stirring. Rev. Florence Resor Jardine, Finley Chapel Centennial Cookbook, 1851-1951 |
| TAPIOCA DATE PUDDING 1 c. tapioca (pearl) soaked in 5 c. water overnight. Add: 1 c. white sugar 1 c. brown sugar (or both brown) 1 c. nut meats 1 c. dates, chopped Mix and bake 1 1/2 hours in moderate oven. Stir often. Serve cold with whipped cream. Mrs. John Moore, Finley Chapel Centennial Cookbook, 1851-1951 |
| FREEZER ICE CREAM (Makes one gallon) 4 eggs 2 c. sugar 4 c. cream Boil sugar with 3/4 c. water till it spins a thread, then pour slowly over beaten eggs. After it has cooled a little add cream and fill freezer with milk. Add vanilla. Mrs. John W. Coleman and Mrs. Hugh Hite Finley Chapel Centennial Cookbook, 1851-1951 |
| VANILLA ICE CREAM 1 c. milk 1 c. sugar 4 egg yolks, beaten 1 t. vanilla 1/4 t. salt 3 c. heavy cream, whipped 4 egg whites beaten stiff Scald milk, beat sugar and egg yolks until light. Add with vanilla and salt to scalded milk. Chill. Fold whipped cream into stiff beaten egg whites. Add chilled milk mixture and mix. Place in freezing tray. When partially frozen beat. Stir once more during freezing. Serves eight to ten. Also good for deep freeze. Mrs. Asa Payne Finley Chapel Centennial Cookbook, 1851-1951 |
| ICE CREAM (Freezer) 2 c. sugar and 4 whole eggs beaten together until light and creamy. Add 2 c. rich cream and 2 gallon whole milk, 12 T. vanilla, and pinch of salt. Freeze. Mrs. Sam Hulme Finley Chapel Centennial Cookbook, 1851-1951 |
| FROZEN ORANGE DESSERT 1 pkg. orange jello, 1 c. juice from 1 can fruit cocktail. Heat juice to dissolve jello. Cool. Add 1 c. orange pop. Cool till syrupy and whip. Add 1/2 pt. cream whipped, fruit cocktail, 1 c. crushed pineapple and 1 c. cut marshmallows. Freeze in food refrigerator. Mrs. Guy Eubank Finley Chapel Centennial Cookbook, 1851-1951 |
| LEMON FRIGIDARE FROZEN CREAM 2 eggs 1/2 c. sugar 1/2 c. light corn syrup 1 c. milk 1 c. coffee cream 1/4 c. lemon juice 1 t. grated lemon rind Beat eggs until lemon colored. Add sugar gradually until the mixture becomes a thick custard-like consistency. Combine with syrup, milk, cream, lemon juice and rind. Pour into freezing tray. Beat after partially frozen. Serves 4 to 6. Mrs. Vernon Seberg Finley Chapel Centennial Cookbook, 1851-1951 |
| CHOCOLATE FROZEN CREAM 3/4 c. granulated sugar 2 T. cocoa 1/16 t. salt 1/3 c. hot water 1 1/2 c. milk 1/2 c. cream 1 c. whipping cream Mix sugar, cocoa, and salt thoroughly. Add hot water. Heat until sugar is thoroughly dissolved and continue cooking for approximately 5 minutes. Remove from stove and partially cool. Add milk and 2 c. cream and pour into freezing tray. Allow to freeze almost firm, remove and beat, adding 1 c. whipping cream whipped. Finish freezing. Serves six. Mrs. Vernon Seberg Finley Chapel Centennial Cookbook, 1851-1951 |
| SYRUP ICE CREAM 2 eggs 1 c. white syrup 2 1/2 c. milk 2 c. cream 1/2 t. salt 1 t. vanilla 4 T. sugar Put egg whites in mixing bowl, beat until stiff. Add sugar and egg yolk and beat well. Add vanilla, salt and milk and last the cream which has been whipped. Stir several times while freezing. Mrs. Lester Wickham Finley Chapel Centennial Cookbook, 1851-1951 |
| RASPBERRY ICE CREAM 1 pkg. raspberry flavored gelatin 1 c. hot water 2 T. lemon juice 1 qt. whole milk 3/4 c. sugar 1/8 t. salt 1 c. crushed raspberries Dissolve gelatin in hot water. Add lemon juice, sugar, salt and milk; stir well. Freeze in refrigerator tray until semi-solid. Remove from tray and beat thoroughly. Add crushed berries and return to refrigerator until frozen. To freeze ice cream rapidly, turn temperature control to coldest point until cream has frozen solid. Then turn control back to its normal position. Serves 8 to 10. Mrs. Sam Hulme Finley Chapel Centennial Cookbook, 1851-1951 |
| FROZEN LEMON PIE Beat 3 egg yolks and 1/2 c. sugar until light. Place over hot water. Cook until mixture is thick. Remove from heat. Add 3 T. lemon juice, 1 t. lemon rind. Cool. Add 1/4 t. salt to 3 egg whites. Beat until stiff, fold into lemon mixture. Fold in 1 c. of cream whipped. Line a buttered 1 qt. refrigerator tray with graham crackers or vanilla wafers rolled fine. Pour in lemon mixture, sprinkle top with 1/2 c. wafer crumbs. Freeze. Cut in diagonal pieces or wedges. Mrs. Asa Payne Finley Chapel Centennial Cookbook, 1851-1951 |
| ICE CREAM PIE Heat 2 c. milk with 1/2 c. sugar to prevent scorching. Then add the following: 1 T. corn starch 1/2 c. sugar 2 egg yolks Pinch of salt When cooked add 1 envelope gelatin softened in c. water. When just cool (not cold) add 2 well beaten egg whites and 1 c. cream, whipped. Put in graham cracker crust (below) and freeze in deep freeze. GRAHAM CRACKER CRUST: 24 graham crackers, crushed 1/3 c. sugar 1/3 c. butter (melted) Heat through, press to pie plate and chill. Mrs. Warren Schlatter Finley Chapel Centennial Cookbook, 1851-1951 |
| FROZEN LIME PIE 2 eggs, beaten till lemon colored 1/2 c. sugar 1/2 c. white corn syrup 2 c. cream 1/4 c. lime juice 1 t. grated lime rind Add the sugar gradually to eggs, and beat till mixture becomes thick. Add other ingredients. Freeze till stiff. When frozen, return to a bowl and whip till light and creamy. PART 2: 1 graham cracker crumbs 1/2 c. sugar 1 c. butter Blend. Line freezing tray with waxed paper, spread with half of crumb mixture, add lime mixture, then remaining crumb mixture. Freeze until firm. Mrs. S. E. Christie Finley Chapel Centennial Cookbook, 1851-1951 |
| MARSHMALLOW ICE CREAM 24 marshmallows 1 1/2 c. milk Heat until marshmallows are dissolved and let get cold. Add 1 c. cream whipped. Freeze in refrigerator tray until partially frozen, beat until smooth and finish freezing. Mrs. Guy Eubank Finley Chapel Centennial Cookbook, 1851-1951 |
| GRAHAM CRACKER ICE CREAM 1 c. graham crackers, rolled 1/2 c. sugar, beaten with 1 c. cream and 1 1/2 c. milk Combine all together and freeze in refrigerator tray. Mrs. John Dill Hulme Finley Chapel Centennial Cookbook, 1851-1951 |
| FRUIT ICE Boil 1 1/2 c. sugar and 1/2 c. water together to dissolve sugar. Add 1 quart water and about 3 c. fruit juice or crushed fruit. (Strawberries are especially good). Put in refrigerator and let freeze until mushy. Beat whites of two eggs until stiff, and stir into mushy ice. Freeze as hard as desired. It is better when not frozen too hard. Mrs. Harold Anderson Finley Chapel Centennial Cookbook, 1851-1951 |
| THREE OF A KIND SHERBET 3 c. sugar 3 bananas, mashed 3 oranges, juice only 3 lemons, juice only 3 c. water 1 well beaten egg white Combine all together and freeze until mushy in refrigerator. Mrs. John Dill Hulme Finley Chapel Centennial Cookbook, 1851-1951 |
| JELLY ROLL 5 egg whites 1 c. sugar, sifted 3 times 5 egg yolks 1 c. flour, sifted 1/4 t. salt 2 t. baking powder (level) Flavoring 4 t. water Beat egg whites stiff, but not dry, add half the sugar slowly. Beat egg yolks light, add rest of sugar. Combine flour, baking powder and salt and cut slowly into egg mixture. Add vanilla. Pour into shallow pan 10x15 inches and bake in oven 375° 20 to 25 minutes. Mrs. John W. Coleman Finley Chapel Centennial Cook Book, 1851-1951 |
| ORANGE SHERBET 2 c. orange juice 2 c. sugar 2 c. buttermilk Mix and freeze in refrigerator, stirring twice. Rev. Florence Resor Jardine Finley Chapel Centennial Cookbook, 1851-1951 |
| CHOCOLATE PIE 1/2 cup sugar, 1 cup milk, 1 teaspoonful butter, scald together. Add 2 teaspoonsful of grated chocolate, yolks of 2 eggs, 3 tablespoonsful cornstarch dissolved in a little cold milk. Stir into the hot milk and sugar and cook until thick and smooth. Flavor with 1-2 teaspoonfuls vanilla. Line a pie pan with crust and bake. Fill shell with mixture. Make a meringue of the whipped white of the eggs. Sweeten and put on pie and put in oven to set. Mildred Jensen, Winfield Beacon, August 22, 1918 |
| EXTRA GOOD DESSERT 1/2 lb. vanilla wafers or graham crackers, crushed 1 c. butter 1 1/2 c. powdered sugar 2 egg yolks Cream above ingredients together. Fold in 2 beaten egg whites. Pat in a buttered pan. Drain large can crushed pineapple and spread over top, 1 c. cream whipped and spread over top, and 1 c. nut meats spread over top. Prepare one box of raspberry jello according to directions on box and when it begins to set pour over top. Place in refrigerator. Mrs. Henry Widmer Finley Chapel Centennial Cook Book, 1851-1951 |
| LEMON SAUCE 2 T. butter or Crisco 1/2 c. sugar 1 T. cornstarch or flour 1 c. boiling water 2 T. lemon juice 1/2 t. salt 1 egg yolk Mix sugar, cornstarch and salt. Add boiling water slowly, stirring constantly. Boil 5 minutes. Add butter, lemon juice, and beaten egg yolk. Cook a minute, stirring. Rev. Florence Resor Jardine Finley Chapel Centennial Cook Book, 1851-1951 |
| TAPIOCA DATE PUDDING 1 c. tapioca (pearl) soaked in 5 c. water overnight. Add: 1 c. white sugar 1 c. brown sugar (or both brown) 1 c. nut meats 1 c. dates, chopped Mix and bake 1 1/2 hours in moderate oven. Stir often. Serve cold with whipped cream. Mrs. John Moore Finley Chapel Centennial Cook Book, 1851-1951 |
| FUDGE BATTER PUDDING 2 T. margarine, melted 1 c. sugar 1 t. vanilla 1 c. sifted flour 1 t. baking powder 3/4 t. salt 1/2 c. milk 1/2 c. chopped nuts 1 2/3 c. boiling water 8 T. cocoa This pudding when baked has a chocolate sauce on bottom and cake on top. Mix margarine, 2 c. sugar and vanilla together. Sift flour, 3 T. cocoa, baking powder and 1/2 t. salt together, and add alternately with milk to first mixture. Mix well and stir in nuts. Mix together 1/2 c. sugar, 5 T. cocoa, 1/4 t. salt and boiling water. Turn into 10x6x2 baking dish and drop batter by tablespoons on pudding batter. Bake in moderate oven 350° for 40 minutes. Serve warm, spoon out a portion of cake and cover with sauce. Mrs. George Boller Finley Chapel Centennial Cook Book, 1851-1951 |
| CHERRY PUDDING 1/4 c. melted shortening 2 eggs, separated 1 1/2 c. sifted flour 1/4 t. salt 1/2 c. milk 1 t. vanilla or almond extract 1 c. cherries, drained 3 t. baking powder 3/4 c. sugar Sift flour, measure, add baking powder, salt, 1/2 c. sugar and sift together three times. Beat egg yolks and combine with milk, melted shortening and extract. Add to flour and beat until smooth. Fold in cherries and stiffly beaten egg whites. Pour over sauce already prepared. SAUCE 1 1/2 T. cornstarch 1 T. butter 1/2 c. sugar 1/4 c. cold water 1 c. cherry juice 1/8 t. almond extract 1 c. cherries Bring cherry juice to boil. Combine cornstarch, sugar and cold water and add to the hot cherry juice, stirring until it boils. Remove from heat; add shortening, extract and cherries. Pour into greased pan. Top with the pudding mixture and cook at 350° for 1 to 1 1/2 hours. Serve either hot or cold, top with whipped cream and garnish with cherries. Mrs. Gladys Stilwell, Wayland, Iowa Finley Chapel Centennial Cook Book, 1851-1951 |
| POLKA DOT PUDDING 2 c. water 1/4 c. pineapple juice 1/4 c. cherry juice 1/3 c. sugar 3/4 t. salt 4 T. minute tapioca 1 1/2 c. crushed pineapple 8 maraschino cherries 1/2 c. nuts 1 c. whipping cream Cook the first six ingredients until the tapioca is clear. Let cool and add fruit, nuts and lastly fold in whipped cream. Chill and serve. Mrs. Herb Abrisz Finley Chapel Centennial Cook Book, 1851-1951 |
| MARSHMALLOW DESSERT 1 c. milk, heated, 24 marshmallows, put in milk and let cool, as soon as dissolved. Dissolves more quickly if stirred. When it begins to set add 1 small can of crushed pineapple, drained; 1 small bottle maraschino cherries, chopped; 1 c. of cream whipped. Roll 12 graham crackers, sprinkle in square pan. Put in mixture, add more crumbs on top and let stand over night. Mrs. Byron Cory Finley Chapel Centennial Cook Book, 1851-1951 |
| STEAMED PUDDING 1 t. soda dissolved in boiling water 1 c. butter 1 c. sugar 1 c. sweet milk 2 eggs 1/2 t. cinnamon 1/2 t. cloves 2 c. raisins 1 c. nuts 2 c. flour Steam 2 hours and serve warm with vanilla sauce. VANILLA SAUCE 4 T. brown sugar 1/4 t. salt 2 small T. cornstarch 1 pt. boiling water 1 T. butter Vanilla to flavor Mrs. Lester Wickham Finley Chapel Centennial Cook Book, 1851-1951 |
| MARSHMALLOW DESSERT 24 graham crackers 5 T. butter 1 large pkg. marshmallows 1 c. milk 1 pt. whipping cream 1 small can crushed pineapple Mix melted butter with the rolled graham crackers. Melt marshmallows (cut in halves) in the milk. Use double boiler and cool. Mix with whipped cream and pineapple which has been well drained. Put the pudding on about half of the cracker crumbs and cover with the rest of the crumbs. Place in refrigerator to chill. Cut in squares and serve. This can be made the day before. Mrs. Warren Graber Finley Chapel Centennial Cook Book, 1851-1951 |
| LEMON CAKE TOP PUDDING Mix 2 T. softened butter or margarine and 1 1/2 c. sugar. Add 1/3 c. flour, 1/4 t. salt, 1/2 c. fresh lemon juice and 1 t. grated lemon peel. Stir in beaten yolks of 3 eggs, mixed with 1 c. milk. Fold in stiffly beaten whites of the eggs. Pour into custard cups or single dish. Set in pan of water and bake 45 minutes in moderate (375°). When done each serving will contain delicious lemon custard at bottom, lemon sponge cake at top. Grand, hot or cold. Serves 4 to 6. Mrs. Vernon Seberg Finley Chapel Centennial Cook Book, 1851-1951 |
| LEMON SPONGE PUDDING 2 T. melted butter 2 T. flour Juice of 1 lemon 3/4 c. sugar 2 egg yolks 1 c. milk Beat egg whites very stiff, fold into batter. Put in casserole. Set dish in pan with 1/2 inch hot water. Bake 45 minutes. Slow oven. Mrs. Gilbert Widmer Finley Chapel Centennial Cook Book, 1851-1951 |
| SUET PUDDING AND HARD SAUCE 1 c. sorghum molasses 1 rounded t. soda 1 c. brown sugar 1 c. suet (cut fine) 1/2 t. baking powder 2 1/2 c. flour 2 eggs (beaten) 1/2 t. salt 1 c. sweet milk 1/2 c. finely cut citron 1/2 c. chopped dates 2 t. in all of cinnamon, all-spice and cloves 1 c. raisins Prunes, orange peel or other dried fruits may be added. Sift dry ingredients and add to other ingredients, adding a little of flour to the dried fruits. Steam about 3 hours in an angel food cake pan, or in 1 lb. coffee cans. Serve hot with hard sauce. HARD SAUCE: Cream thoroughly 2 c. butter (scant) and 1 c. powdered sugar. Add the white of one egg well beaten and if it is not rather stiff add a little more sugar. Flavor with vanilla and put in a cool place for several hours. Mrs. Sam Hulme Finley Chapel Centennial Cook Book, 1851-1951 |
| MARBLE TOP PUDDING 2 c. milk 1/2 c. sugar 1/2 t. walt 1 T. cornstarch 1 t. vanilla 3 egg whites, beaten stiff 3 c. sugar 1 sq. unsweetened chocolate, melted 3 egg yolks, beaten Warm milk. Blend sugar, salt, and cornstarch, add beaten egg yolks. Add to milk and cook in double boiler, stirring carefully until thickened (not stiff). Remove from heat, add flavoring. Pour into individual dishes. Fold sugar into egg whites. Add melted chocolate and fold in with 2 or 3 turns to give a marbled appearance. Place a heaping tablespoon of topping on each custard. Mrs. Frederick Hilt Finley Chapel Centennial Cook Book, 1851-1951 |
| RITZ CRACKER PUDDING 3 egg whites 1 c. sugar 1/2 c. nuts 28 or 30 Ritz crackers 1 t. vanilla Beat egg whites until they stand in peaks. Fold in sugar slowly. Add vanilla, nuts and Ritz crackers which have been rolled. Bake in 350° oven for about 20 minutes. Top with whipped cream or a slice of ice cream. Serves 8. Mrs. J. J. Fitzpatrick Finley Chapel Centennial Cook Book, 1851-1951 |
| DATE PUDDING 1/2 lb. dates, cut fine, 1 t. soda in 1 c. boiling water, pour over dates and let stand until dates soften. 1 c. sugar 1 egg 1 1/2 c. flour 1/2 t. baking powder 1 T. butter Bake in slow oven. For the top, after the pudding is baked: 1/2 lb. dates, cut fine, 1/2 c. sugar, c. water, and boil until thick, then add 1/2 c. nuts and frost. Serve with whipped cream on top. Mrs. Arnold Nicholson Finley Chapel Centennial Cook Book, 1851-1951 |
| PINEAPPLE PUDDING 1 large can of pineapple. Take juice of pineapple, 2 very heaping T. of flour, 1 c. of sugar, 2 eggs. Beat and put in all together and cook, also a little butter. Cut pineapple up small, 4 bananas cut up. Marshmallows, the amount you want. 1 pint cream whipped, 2 c. nut meats put in or grind them and sprinkle on top. Mrs. Elmer Allender Finley Chapel Centennial Cook Book, 1851-1951 |
| GRAHAM CRACKER PUDDING 4 egg yolks 3/4 c. sugar 1 c. light cream 2 T. Gelatin 3 T. water 1 c. crushed pineapple 4 egg whites 4 T. sugar Graham crackers Combine egg yolks, sugar, and cream in top of double boiler, cook until it coats the spoon. Remove from stove, dissolve the gelatin in water and add to the above mixture. Let it cool, then add the pineapple. Beat the egg whites. When about half beaten add 4 T. sugar, then beat until the whites will stand in peaks. Fold this in the first mixture. Crush the graham crackers with a rolling pin. Line a dish with a thin layer of the crushed crackers, pour in half the pudding, add another layer of crackers, add the remaining pudding, and then another layer of crackers. Mrs. Frank Bevel Finley Chapel Centennial Cook Book, 1851-1951 |
| ANGEL PUDDING 1/4 box Knox gelatin, 1/4 cup cold water, 1/2 cup boiling water. Then add 1 cup sugar and stir until it begins to set. Add 1/2 dozen Nabiscos rolled, 12 marshmallows, 1/2 cup chopped nuts, 10 candied cherries, 1 pint of cream whipped. Mix all together and serve cold. Mrs. Farrow The Winfield Beacon, August 29, 1918 |