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                <text>This was a great collection to go through for a few reasons.&#13;
&#13;
First, every card in the collection was typewritten on a typewriter with dates spanning decades. In addition, most of the cards were recipes transcribed from magazines, newspapers, and TV. This tells me that the original owner was very passionate about the process of cataloging these recipes in addition to the recipes themselves. With the recipes, there are several other odds and ends like tags from souvenirs. But, in addition to the tags are typed cards transcribing the tags. And, to round out the love for these cards, every single card had a plastic sleeve protecting it.&#13;
&#13;
Second, this collection had some interesting recipes that originally caught my eye. Where else would I find recipes for 'Squirrel and Biscuits', 'Roast Opossum', and 'Armadillo'?! On top of the interesting ones, there are a few that stand out as recipes I want to try. 'Old-Fashioned Cheesecake with Zwieback Crust' sounds super tasty and introduced me to zwieback. And, I love oysters, so 'Scalloped Oysters' will definely hit the table at some point in the near future.&#13;
&#13;
Very fun collection and I wish I knew more about the original owner. I think we'd have a lot in common.</text>
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                <text>Ann, Edna Harrell, Elizabeth McKay, Ella Ralls, Grandma, J.L.B., John Rosso, Mama D, Mrs. June Woods, Sandi Patti, Sarah Gault, Sheila Lukins, Sheryl Julian</text>
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              <text>Card 1 Front:

COCONUT CREAM PIE                    THE TAMPA TRIBUNE

1 cup sugar
½ cup all-purpose flour or ¼ cup cornstarch
¼ teaspoon salt
3 cups milk
4 slightly beaten eggs
3 tablespoons butter
1½ teaspoons vanilla

3½-ounce can (1 1/3 cups) flaked coconut

4 egg whites
1 teaspoon vanilla
½ teaspoon cream of tartar

½ cup sugar     1 baked,cooled 9"pie shell

Card 1 Back:

    In a medium saucepan, combine 1 cup sugar,
flour and salt; gradually stir in milk.   Cook
and stir over medium high heat until thickened
and bubbly.   Cook and stir 2 minutes longer.
Remove saucepan from heat.
    Stir 1 cup hot mixture into the beaten egg
yolks; immediately return all mixture to hot
mixtuinthe pan.   Return to gentle boil.  Cook
and stir 2 minutes more.   Remove from heat.
Stir in butter and 1½ teaspoons vanila.  Stir
in 1 cup coconut.  Pour into baked pastry shell.
    Beat egg whites with 1 teaspoon vanilla and
cream of tartar until soft peaks form. Gradually
add ½cup sugar, beating until stiff peaks.
Spread over filling to edges.  Sprinkle meringue
with coconut.  Bake 350 for 12-15 minutes.

---

# Coconut Cream Pie

*The Tampa Tribune*

## Ingredients

### Filling

- 1 cup sugar
- 1/2 cup all-purpose flour or 1/4 cup cornstarch
- 1/4 tsp salt
- 3 cups milk
- 4 slightly beaten eggs (yolks used in filling)
- 3 Tbsp butter
- 1 1/2 tsp vanilla
- 1 3/4 cups (3 1/2-ounce can) flaked coconut, divided (1 cup for filling, remainder for topping)

### Meringue

- 4 egg whites
- 1 tsp vanilla
- 1/2 tsp cream of tartar
- 1/2 cup sugar

### Crust

- 1 baked, cooled 9" pie shell

## Instructions

### Filling

1. In a medium saucepan, combine 1 cup sugar, flour, and salt; gradually stir in milk.
2. Cook and stir over medium-high heat until thickened and bubbly. Cook and stir 2 minutes longer. Remove saucepan from heat.
3. Stir 1 cup of the hot mixture into the beaten egg yolks; immediately return all of the mixture to the hot mixture in the pan.
4. Return to a gentle boil. Cook and stir 2 minutes more. Remove from heat.
5. Stir in butter and 1 1/2 tsp vanilla. Stir in 1 cup coconut.
6. Pour into baked pastry shell.

### Meringue

7. Beat egg whites with 1 tsp vanilla and cream of tartar until soft peaks form.
8. Gradually add 1/2 cup sugar, beating until stiff peaks form.
9. Spread over filling to edges.
10. Sprinkle meringue with remaining coconut.

### Baking

11. Bake at 350°F for 12–15 minutes.</text>
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              <text>1960s</text>
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