Lemon Pie Filling

3/4 cup sugar

2 tablespoons of flour

salt

1 egg yolk

3/4 cup water

3 tablespoons of lemon juice

1 grated lemon rind

1 tablespoon butter

*jotted on a 3x5 slip of paper 

Karo VIP Pecan Pie

1 cup Karo all-purpose syrup

3 eggs, slightly beaten

1/8 teaspoon salt

1 teaspoon vanilla

1 cup sugar

2 tablespoons Mazola margarine, melted

1 cup pecans, halves or chopped

1 unbaked 9-inch pastry shell

Mix all ingredients for filling together, adding pecans last. Pour into pastry shell. Bake in 400 degree F (hot) oven for 15 minutes; reduce heat to 350 degrees F (moderate) and bake 30 -35 minutes longer. When pecan pie is done, outer edges of filling should be set, center slightly soft.

*From The American Home magazine 1964 

Custard Cherry Pie

Line a deep pie plate with a rich paste. Put in canned or fresh cherries, sugar to taste, make a custard of one egg, 1 tablespoon sugar, scant cup milk, and pour over cherries and bake, omitting upper crust. Blue plums, canned or fresh, may be used the same as cherries.

Submitted by Mrs. J. Schneider of St. Louis 

Pumpkin Chiffon Pie

1 tablespoon (1 envelope) unflavored gelatine

1/4 cup cold water

2 eggs, separated

1 1/2 cups sieved, cooked or canned pumpkin

1/2 cup brown sugar

1/2 cup milk

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 cup sugar

1 baked 9-inch pie shell

1/2 cup whipping cream

 Soften gelatine in cold water. Combine egg yolks, pumpkin, brown sugar, milk, salt and cinnamon and nutmeg in the top of a double boiler. Cook over boiling water, stirring constantly for 10 minutes or until slightly thickened. Remove from heat. Stir in softened gelatin; cool. Beat egg whites until foamy; add sugar gradually and continue to heat until meringue stands in soft peaks. Fold in pumpkin mixture and pour into baked pie shell.. Chill until firm. Garnish with whipped cream.

Contributed by Food Editor Julie Benell 

Perfect Pumpkin Pie

1. Preheat oven to 375 degrees F.

2. Mix 1 cup firmly packed brown sugar,

    1 tablespoon flour, 1 tablespoon pumpkin pie spice (see note) and

    1/2 teaspoon salt in a large bowl. 

    Stir in 1-pound can pumpkin (2 cups), 

    1 2/3 cups Pet Evaporated Milk (1 tall can)

    and 1 egg, slightly beaten.

3. Pour into 2 unbaked Pet-Ritz Piecrust Shells. Bake on cookie sheet 40 to 45 minutes, or until knife     inserted 2 inches from edge comes out clean. Serve warm or cold. 

Each pie serves 6.

*Note: Substitute 1 1/4 teaspoon cinnamon, 1/2 teaspoon ginger and 1/4 teaspoon ground cloves in place of pumpkin pie spice.  

*Pre-printed Pet Incorporated giveaway recipe. 

Transparent Lemon Pie

Beat one whole egg and the yolks of two, add three-fourths cup of water and the strained juice of one lemon. Mix one cupful of sugar with two tablespoonfuls of flour, then add the eggs, water and lemon juice. Cook until it begins to thicken, then pour into a crust and bake. Beat up the whites of two eggs into a stiff froth then beat in one tablespoon of sugar and place on the top of the pie. Brown lightly in the oven. 

Contributed by Miss R. Riffe of Oklahoma

Pecan Pie

3 eggs

1/2 box brown sugar

1/2 stick of oleo

1 cup pecans

1 teaspoon vanilla

9 inch pastry shell

Beat eggs. Add dash of salt, melted oleo. Add vanilla and pecans. Cook 350 degrees for 50 minutes when toothpick comes out clean.

*Blogger's note: I'm sure the sugar gets added as well. This recipe was jotted down on the back of a cigar package.

Pumpkin Pie

2 eggs 

4 Tablespoons of pumpkin

2 -3 cups of sugar

1 cup of milk

1/2 teaspoon of cinnamon

Pinch of salt

 

Mix well and pour into a pie tin which has been lined with paste; bake slowly.

This makes one pie. 

Contributed by M. Mahn of St. Louis

*Blogger's note: Can this recipe be correct?

Grandmother's Mince Meat

2 ounces citron (chopped)

3 lbs. raisins

3 lbs. currants

2 1/2 lbs. suet (ground)

5 lbs. beef (ground)

4 quarts apples (cut up small)

1 Tablespoon salt

2 lbs. brown sugar 

1 quart molasses

1 Tablespoon pepper

2 Tablespoons ground cloves

2 Tablespoons cinnamon (ground)

1 Tablespoon mace

2 Tablespoons nutmeg (ground)

2 lemons ground up

1 quart cider

 

Mix well together and heat. Then put in mason jars till ready to make your pies.

This makes about 9 quarts.

Contributed by M. F. P. from Wellston, Mo.