Lemon Cream Pie

It seems that people saved recipes for desserts more than anything else.  Maybe it is because we grow up knowing how to make the staples in life: meat and taters.  Dessert is always your time to shine.

This is one of those recipes that was clipped from some anonymous newspaper, and stuffed in the recipe book to be made someday. This recipe states, “Mrs. Dinsmore, we are very grateful for this recipe.  We asked six people to sample it for us when we tried it out in our Test Kitchen. Each of the six pronounced it the best lemon pie she had even eaten.”

Lemon Cream Pie

2 eggs, slightly beaten

1 cup sugar

1 tablespoon cornstarch

1 cup sweet cream

2 tablespoons melted butter

1/8 teaspoon salt

1 lemon, juice and grated rind

unbaked pie shell

Mix sugar, cornstarch, salt and grated rind.  Stir cream in gradually, until smooth and well mixed.  Add beaten eggs, melted butter and lemon juice.  Pour into pie shell and bake in  moderate oven.


Mrs. Gifford’s Graham Pudding

When I first saw this recipe, I figured it was finely ground graham crackers used for the pudding.  Wrong!  Graham flour is a coarsely ground, unbleached wheat flour that’s very high in fiber.

This well stained and well loved recipe is stuffed into my 1920s hand written cook book.  This pudding is steamed, so brush up on your steaming techniques before trying this out.


Mrs. Gifford’s Graham Pudding

1 cup New Orleans Molasses

1 cup sour milk

1 cup chopped raisins

1 egg

4 tablespoons melted butter

2 1/2 cups graham flour, sifted

1 teaspoon soda

Steam four hours.



Old Advertisements and Help For the Evening

I did not want to drag out my bin of cookbooks this evening, so I decided to do a search for old food advertisements.  I had help in this endeavor, as you can see here…This is my one-eyed wonder, Stig.  He’s bee very helpful this evening, mostly with moving the mouse around by laying his lazy paws on the touchpad on the computer.

After some searching, we both decided on this advertisement.  One, because I love Tabasco sauce.  And two, because Stig fell asleep at this point, and I concluded that he was bored and it was time to move onto something else for the evening.

Late 1800’s Tabasco Advertisement


Yorkshire Pudding (Modern Priscilla)

Being part English, you would think I would have attempted Old Blighty’s most famous dish at one point. About the only time I think of Yorkshire pudding is while watching Gordon Ramsey yell and swear at someone about it on Hell’s Kitchen. His schtick gets old.

Yorkshire puddings are very easy, as long as you keep an eye on them, from what I read. I have not made them, but I think I might for Thanksgiving. It looks like a big, fluffy omelet with a little flour in it. I am assuming there is not much flavor, but it is a staple for pot roast in England. Which should make it fine for turkey dinner!

Yorkshire Puddings
1 ½ cups flour
½ teaspoon salt
2 eggs
1 cup milk

Sift together salt and flour. Break in the eggs (do not beat) and add enough milk to moisten the flour and beat until smooth, adding remaining milk gradually. Batter improved if made sometime before it is cooked. Put in shallow pan in which a little beef drippings has been melted and bake about 35 minutes in a moderately hot oven – 375F – and cut into squares when ready to serve.

I like this recipe, as it cooks the puddings the traditional way, in a loaf or 8 x 8 pan. You can, of course, make this in well greased cupcake tins if you wish to have individual puddings. They should be light and fluffy, with the tops nicely browned.

Pecan Twist Squares


I do love old recipes, but sometimes they are written in such a way that makes them very difficult to read.  In the instance of this old calendar I have been posting recipes from, they place ingredients and directions in such a way that it makes it hard to gather your items beforehand.  And it also looks weird when I type them out.  But we shall soldier through it, good troopers that we are.


I remember when we were young, my brother’s favorite pie was Pecan Pie.  It is remarkable that I remember this, as I have trouble telling most people what I had for dinner two nights ago.  I guess certain things stick with you, more so than others.


Instead of making a large pie, try these portion controlled Pecan Twist Squares.  Humor yourself into the idea that you will only eat one.  And then scold yourself when you eat enough to fill a 9-inch pie pan.  Then consider why they are called twists.  Because you don’t twist them at all.  Silly people.


Pecan Twist Squares

Thoroughly cream ½ cup shortening with 1 cup of sugar.  Blend in 1 egg yolk, 3 tablespoons milk, and ¾ teaspoon vanilla.  Mix in 1 ¾ to 2 cups of sifted enriched flour, and ¾ teaspoon salt.  With hand, press dough into ball.  Roll out dough ½ at a time about 1/8” thick on floured cloth-covered board (the thinner the dough, the crisper the cookies).  Brush each half of dough with ½ egg white slightly beaten with a fork.  Sprinkle each half of dough with 2/3 cup finely chopped pecans and pat into dough.

Cut in 1 ½” squares with a sharp knife.  Place on a well greased heavy baking sheet.  Bake 12-15 minutes in quick, moderate oven (375°F).  Makes about 10 dozen cookies, 1 ½” square.

Note:  To retain crispness of cookies, store in can with a loose cover.  They will remain dry and crisp except in very humid weather, but can be dried again in the oven.

Chicken Soup

It would seem that a combination of all three of my family has been ill at some point in this last month.  This batch of creepy crud that is going around is nasty. Quite frankly, I’m sick and tired of being sick and tired.

To that point, I have made a batch of my greatly loved Chicken Soup.  I’m not being boastful, my family truly thinks my chicken soup is the best thing ever in the universe.  I don’t mind that.  Makes me feel extra special 🙂

There is no real recipe that I follow.  I will try and walk you through the process as thoroughly as possible.  I use chicken thighs for my soup.  They have the best flavor.  And even though my Weight Watchers would disagree, you cannot make soup without skin and bones.  So throw three chicken thighs, with the skin and bones into your pot.  I also add a boneless, skinless chicken breast for some more chicken.  Cover with water, add about 2 teaspoons of salt and pepper to taste and bring to a boil.  Once boiling, cover and let simmer for 1/2 hour.  Skim off any crud that collects on the sides and top of your stock.  Remove the chicken to cool slightly.


Chop three carrots, two stalks of celery with their leaves, 1 clove of garlic and about half a small onion.  Place this in your pot with the stock.  Add another can of chicken broth and a can of water.  Bring to a boil.  Add about 1-2 tablespoons of dried parsley, and 1 teaspoon of fresh thyme leaves. Check for salt and pepper, and let boil gently for 10 minutes.


While vegetables are boiling, break chicken apart into bite size pieces.  Make sure you get the gristle out and try not to add too much of the fat.  I tend to not cut the chicken and just shred it by hand.  It’s just a personal preference thing.

Lower your heat until your soup is just simmering.  Add the juice from 1/2 of a lemon.  Return the chicken to the pot, and add your noodles.  I almost always use egg noodles, and put in a handful per person.  Highly scientific measuring!  Bring back to the boil!  Image

Let boil gently for about 10-15 minutes.  I usually shut it off after that and let it sit 30 minutes to an hour.  Trust me, it won’t get cool!  So there you have it.  My uber awesome recipe for chicken soup that will hopefully cure all our souls.  Oh yeah, and we will serve it with a loaf of Amish white bread and Amish butter.

Mock Olives

Some mock recipes can be great. Mock apple pie, for instance, made from Ritz crackers and no apple, is amazing. You wouldn’t know it wasn’t made with any actual apples.  I imagine recipes like this came out of necessity, and not boredom.  So here is a recipe for Mock Olives, copied out of one of my prized handwritten cook books, circa 1910.

Mock Olives

Take white sweet cherries and wash.  Do not hull or take off stems.  Put into cans* – fill can half full of cold water then fill with vinegar and add 1 tablespoon of salt for each quart of cherries.  Seal.

Mrs. Stafford’s Rule – 1 cup vinegar to two tablespoons salt heated and then cooled before adding to a quart of fruit, place in jar and then fill with water after fruit is in.