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Green Tomato Pickles
Green Tomato Pickles
Slice 1 pk green tomatoes
and 6 large onions pulled
& sliced, place in layers in
a stone jar, sprinkling each
layer with salt, using 1 C in
all & covering with a large
plate & on this put a weight
so that the juice will form a
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brine to come up over the
vegetables. Let remain overnight.
In the morning drain - thoroughly
dissolve 2½ lbs. brown sugar
in 1 qt of pure vinegar, in a
porcelain kettle, add 1 tb sp each
of cinnamon & allspice - 2 tbsp
mace & tsp of clove & spice tied
into a muslin bag. & cook until
vegetables are tender.
---
# Green Tomato Pickles
*Yield: approximately 6 to 8 pint jars*
## Ingredients
- 1 peck (approximately 10 to 12 lbs) green tomatoes, sliced
- 6 large onions, sliced
- 1 cup pickling salt (for layering)
- 2 1/2 lbs (approximately 5 cups) brown sugar
- 1 qt pure white vinegar
- 1 Tbsp ground cinnamon
- 1 Tbsp ground allspice
- 2 Tbsp mace
- 1 tsp whole cloves
## Instructions
### Day 1 — Salt Draw
1. Slice green tomatoes and onions.
2. In a large stone jar or crock, layer tomatoes and onions alternately, sprinkling each layer with salt — 1 cup total distributed across all layers.
3. Place a large plate directly on top of the vegetables and weight it down so the juice is pressed out and rises up over the vegetables as a brine.
4. Let stand overnight.
### Day 2 — Cook and Can
1. Drain vegetables thoroughly in the morning.
2. Tie cinnamon, allspice, mace, and cloves in a double layer of muslin or cheesecloth to form a spice bag.
3. In a large non-reactive pot (porcelain, enameled, or stainless steel), dissolve brown sugar in vinegar over medium heat.
4. Add spice bag and drained vegetables.
5. Cook until vegetables are tender, stirring occasionally.
6. Remove spice bag.
7. Pack vegetables into sterilized jars using a slotted spoon.
8. Ladle hot syrup over vegetables, filling to within 1/4 inch of rim.
9. Wipe jar rims clean, apply lids and bands, and seal.
10. Process in a boiling water bath for 10 minutes (pint jars) according to current canning guidelines. -
Dill Pickles
Dill Pickles
2 heads dill
1 piece alum
1 tsp mustard seed
1 Cup Vinegar
2 Cups Water
1 tbsp Salt
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5 empty pts
13 qts
1/2 pt
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# Dill Pickles
*Yield: approximately 13 quart jars, 5 pint jars, and 1/2 pint (from one batch)*
## Ingredients
### Per Jar
- 2 heads fresh dill
- 1 small piece alum (approximately 1/2 tsp; see Editor's Notes)
- 1 tsp mustard seed
### Brine (per jar, or scale up for batch)
- 1 cup white vinegar
- 2 cups water
- 1 Tbsp pickling salt
### Cucumbers
- Quantity not specified on original card (see Editor's Notes)
- Approximately 65 to 80 medium pickling cucumbers based on recorded yield
## Instructions
1. Wash cucumbers thoroughly and trim blossom ends.
2. Sterilize jars.
3. Place 2 heads dill, 1 piece alum, and 1 tsp mustard seed in the bottom of each jar.
4. Pack cucumbers tightly into jars — whole, halved, or speared as preferred.
5. Combine vinegar, water, and salt in a saucepan; bring to a boil, stirring until salt is dissolved.
6. Pour hot brine over cucumbers, filling to within 1/4 inch of rim.
7. Seal jars while hot. Process in a boiling water bath according to current canning guidelines — 10 minutes for pint jars, 15 minutes for quart jars.
## Editor's Notes
- **Cucumber quantity entirely absent** from original card — the only quantity reference is the yield recorded on the back (5 pint jars, 13 quart jars, 1/2 pint). Working backward from standard jar packing density, approximately 65 to 80 medium pickling cucumbers were used. This is consistent with a full peck batch, matching other large-scale preserve recipes in this collection. -
Frozen Mocha Sundae Pie
Marie
Frozen Mocha Sundae Pie
1 qt coffee ice cream.
1 1/2 c. cream filled chocolate cookie
crumbs (about 18 cookies).
1/3 c butter melted.
2 squares unsweetened chocolate
1/2 c sugar. (1 tbsp butter
2/3 c. evaporated milk undiluted
1/2 c chopped walnuts.
Crush cookies into crumbs.
(over)
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Combine with melted Butter. Press
unto sides and bottom of 9" pie plate
melt chocolate and stir in sugar &
Butter. add evaporated milk slowly
cook mixture until thickened, stirring
constantly. Chill. Fill crust with sligh-
tly softened ice cream. Spread choco-
late mixture over top. Sprinkle with
walnuts. Freeze in refrigerator until
ready to serve. Serves 8.
---
# Frozen Mocha Sundae Pie
*From Marie*
## Ingredients
- 1 qt coffee ice cream
- 1 1/2 c cream-filled chocolate cookie crumbs (about 18 cookies)
- 1/3 c butter, melted
- 2 squares unsweetened chocolate
- 1/2 c sugar
- 1 Tbsp butter
- 2/3 c evaporated milk, undiluted
- 1/2 c chopped walnuts
## Instructions
1. Crush cookies into crumbs. Combine with melted butter.
2. Press mixture unto sides and bottom of a 9" pie plate.
3. Melt chocolate and stir in sugar and butter.
4. Add evaporated milk slowly; cook mixture until thickened, stirring constantly.
5. Chill chocolate mixture.
6. Fill crust with slightly softened ice cream.
7. Spread chocolate mixture over top.
8. Sprinkle with walnuts.
9. Freeze in refrigerator until ready to serve.
Serves 8. -
Green Tomato Relish
Green Tomato Relish
This recipe makes 6 pints and you'll wish it
made more. Put the following ingredients through
a food chopper, using a medium blade:
12 pounds green tomatoes
5 red peppers
6 green peppers
6 onions
Sprinkle thoroughly with 1/2 cup salt. Let stand
overnight. Drain thoroughly.
Add:
5 cups sugar
1-1/2 quarts cider vinegar
1 teaspoon ground cinnamon
Simmer slowly for 1 hour. Mix together:
1 teaspoon turmeric
1 teaspoon mustard
2 tablespoons flour
Stir into the mixture and cook 15 minutes
longer, stirring from time to time to prevent stick-
ing. Pack into hot, sterilized jars and seal at once.
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# Green Tomato Relish
## Ingredients
- 12 lbs green tomatoes
- 5 red peppers
- 6 green peppers
- 6 onions
- 1/2 cup salt
- 5 cups sugar
- 1-1/2 quarts cider vinegar
- 1 tsp ground cinnamon
- 1 tsp turmeric
- 1 tsp mustard
- 2 Tbsp flour
## Instructions
1. Put the green tomatoes, red peppers, green peppers, and onions through a food chopper using a medium blade.
2. Sprinkle thoroughly with 1/2 cup salt. Let stand overnight. Drain thoroughly.
3. Add the sugar, cider vinegar, and ground cinnamon. Simmer slowly for 1 hour.
4. Mix together the turmeric, mustard, and flour.
5. Stir into the mixture and cook 15 minutes longer, stirring from time to time to prevent sticking.
6. Pack into hot, sterilized jars and seal at once.
*Makes 6 pints.* -
Graham Cracker Pie
# Graham Cracker Pie
## Ingredients
### Crust and Topping
- 16 graham crackers, rolled fine
- 1/2 cup butter, melted
- 1/2 cup sugar
- 1/4 tsp cinnamon
### Custard Filling
- 2 cups milk, scalded
- 3 eggs, separated
- 1/2 cup sugar (for custard)
- 4 Tbsp all-purpose flour
- 1/4 tsp vanilla
- 1/4 tsp lemon extract
### Meringue
- 3 egg whites (reserved from above)
- 1/2 cup sugar
## Instructions
### Crust
1. Combine rolled graham cracker crumbs, melted butter, sugar, and cinnamon; mix well.
2. Reserve 1/2 cup of the crumb mixture for topping.
3. Press remaining mixture evenly into a 9" pie pan to form the crust.
### Custard Filling
1. Scald milk in a heavy saucepan until just steaming; set aside.
2. Beat egg yolks with sugar, flour, vanilla, and lemon extract until well combined.
3. Slowly add scalded milk to the egg mixture, stirring constantly to blend.
4. Transfer to the top of a double boiler over boiling water.
5. Cook, stirring constantly, until mixture thickens and raw flour taste is gone — approximately 20 minutes.
6. Pour custard filling into the prepared graham cracker crust.
### Meringue and Assembly
1. Beat egg whites until stiff peaks form.
2. Gradually fold in sugar until meringue is glossy and holds its shape.
3. Spread meringue evenly over the custard filling.
4. Sprinkle reserved 1/2 cup graham cracker crumb mixture over the meringue.
5. Bake immediately at 300°F for 15 to 20 minutes until meringue is set and crumbs are lightly toasted.
6. Cool completely before slicing.
---
# Graham Cracker Pie
## Crust Ingredients
- 16 graham crackers, rolled fine
- 1/2 cup butter, melted
- 1/2 cup sugar
- 1/4 tsp cinnamon
## Filling and Meringue Ingredients
- 2 cups milk
- 3 eggs
- 1/2 cup sugar
- 4 Tbsp all-purpose flour
- 1/4 tsp vanilla
- 1/4 tsp lemon extract
## Instructions
1. Mix all crust ingredients together. Reserve 1/2 cupful for topping meringue. Pat out remaining mixture in a 9-inch pie pan.
2. Scald milk. Beat egg yolks and add 1/2 cup of the sugar, flour and flavorings. Mix well and slowly add the scalded milk, stirring to blend well.
3. Place over boiling water in double boiler and cook until mixture thickens and the raw taste is eliminated (about 20 minutes). Stir constantly to prevent lumping.
4. Make meringue by beating the egg whites until stiff and gradually folding in the remaining 1/2 cup sugar.
5. Place custard filling in pie pan on graham cracker mixture. Spread meringue over custard and sprinkle remaining crumb mixture on meringue.
6. Bake immediately in a slow oven, 300 degrees F., for 15 to 20 minutes. -
Company Dessert
COMPANY DESSERT
Cream together ½ cup shortening and
½ cup sugar. Add 4 egg yolks, beaten,
and 1 teaspoon vanilla. Sift together 1
cup flour, 1 teaspoon baking powder
and ¼ teaspoon salt, and add alter-
nately with 5 tablespoons milk. Spread
in two eight-inch layer pans greased
and floured. Beat 4 egg whites until
stiff, add 1 cup sugar gradually. Beat
thoroughly after each addition. Spread
over each layer and cover with chopped
walnuts. Bake half an hour in moder-
ately slow oven, 325° F. Turn out care-
fully. Cool, then put layers together
with custard filling. Meringue top may
be covered with whipped cream, but
it is really rich enough without.
Custard Filling: Combine 2 tablespoons
sugar, 1 tablespoon cornstarch and
pinch of salt, then stir in 1 egg yolk and
1 cup milk. Cook until thickened. Add
½ teaspoon vanilla.
PHOTO BY STUART
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# Company Dessert
## Ingredients
- 1/2 cup shortening
- 1/2 cup sugar
- 4 egg yolks, beaten
- 1 tsp vanilla
- 1 cup flour
- 1 tsp baking powder
- 1/4 tsp salt
- 5 Tbsp milk
- 4 egg whites
- 1 cup sugar (for meringue)
- Chopped walnuts
## Instructions
1. Cream together shortening and sugar.
2. Add egg yolks, beaten, and vanilla.
3. Sift together flour, baking powder, and salt; add alternately with milk.
4. Spread in two greased and floured eight-inch layer pans.
5. Beat egg whites until stiff; add 1 cup sugar gradually, beating thoroughly after each addition.
6. Spread meringue over each layer and cover with chopped walnuts.
7. Bake half an hour in a moderately slow oven, 325°F.
8. Turn out carefully and cool.
9. Put layers together with custard filling.
10. Meringue top may be covered with whipped cream, but it is rich enough without.
## Custard Filling
### Ingredients
- 2 Tbsp sugar
- 1 Tbsp cornstarch
- Pinch of salt
- 1 egg yolk
- 1 cup milk
- 1/2 tsp vanilla
### Instructions
1. Combine sugar, cornstarch, and salt.
2. Stir in egg yolk and milk.
3. Cook until thickened.
4. Add vanilla. -
Flaky Pastry
Flaky pastry-
Sift 2 c flour & 1 tsp salt into
a chilled mixing bowl. With 2 knives
or a pastry blender, cut in 1/3 cup
cold butter until mixture resembles
meal. Cut in another 1/3 cup cup
butter, to make lumps the size of
peas. Sprinkle 4 to 6 tblsp ice water
using (as little as possible) a tblsp
at a time, over the dough & stir in
quickly & gently until it can be
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gathered together with fork & clean
+ bowl. Form the dough into a ball.
Wrap it in wax paper & chill for 30 min.
Roll out the dough in a rectangle
about 1/3 in thick & cover it with 3 tblsp
hard butter, cut in thin shavings. Fold
the upper third of the dough over the center
& fold the lower third of dough over the
upper flap, making 3 layers. Give the dough
a quarter turn. Roll it out thinly in
a rectangle & fold it again in thirds.
Wrap the dough in wax paper & chill
it for several hrs. or over night.
---
# Flaky Pastry
## Ingredients
- 2 cups flour
- 1 tsp salt
- 1/3 cup cold butter (first addition)
- 1/3 cup cold butter (second addition)
- 4 to 6 Tbsp ice water
- 3 Tbsp hard butter, cut in thin shavings (for rolling)
## Instructions
1. Sift 2 cups flour and 1 tsp salt into a chilled mixing bowl.
2. With 2 knives or a pastry blender, cut in 1/3 cup cold butter until mixture resembles meal.
3. Cut in another 1/3 cup butter to make lumps the size of peas.
4. Sprinkle 4 to 6 Tbsp ice water, using as little as possible, a Tbsp at a time, over the dough and stir in quickly and gently until it can be gathered together into a fork and clean above.
5. Form the dough into a ball. Wrap it in wax paper and chill for 30 minutes.
6. Roll out the dough in a rectangle about 1/3 inch thick and cover it with 3 Tbsp hard butter, cut in thin shavings.
7. Fold the upper third of the dough over the center and fold the lower third of dough over the upper flap, making 3 layers.
8. Give the dough a quarter turn. Roll it out thinly in a rectangle and fold it again in thirds.
9. Wrap the dough in wax paper and chill it for several hours or overnight. -
Lemon Sponge Pie
Cake Lemon Pie
1 C sugar
5 T. flour
juice and grated rind of
1 lemon or 1 tsp extract
2 eggs (yolks unbeaten
2 T. melted butter
1 C milk
stir altogether (last) 2 egg
whites beaten stiff and
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fold into mixture &
pour into unbaked crust.
---
# Lemon Sponge Pie
*(Original card title: "Cake Lemon Pie")*
## Ingredients
### Filling
- 1 cup sugar
- 5 Tbsp flour
- Juice and grated rind of 1 lemon (or 1 tsp lemon extract)
- 2 egg yolks, unbeaten
- 2 Tbsp melted butter
- 1 cup milk
### Meringue Fold-In
- 2 egg whites, beaten stiff
### Crust
- 1 unbaked 9" pie crust
## Instructions
1. Preheat oven to 350°F.
2. Combine sugar and flour in a large bowl.
3. Add lemon juice, lemon zest, unbeaten egg yolks, melted butter, and milk. Stir until well combined and smooth.
4. In a separate bowl, beat egg whites to stiff peaks.
5. Gently fold beaten egg whites into the lemon mixture until just incorporated — do not deflate.
6. Pour filling into an unbaked pie crust.
7. Bake at 350°F for 35 to 40 minutes until the top is golden and the center is just set with a slight wobble.
8. Cool completely before slicing — the two layers set as the pie cools.
## Editor's Notes
- **"Cake Lemon Pie"** is the verbatim title on the original card and a legitimate period recipe category. Renamed "Lemon Sponge Pie" for searchability — the most widely recognized period name for this specific technique and ingredient profile.
- **Self-separating technique:** This pie is intentionally self-separating — the loose batter with folded egg whites divides during baking into two distinct layers: a dense lemon custard on the bottom and a light sponge cake layer on top. The "cake" in the original title refers to this upper layer. Same principle as the Impossible Coconut Pie elsewhere in this collection, but older and achieved without Bisquick. -
Graham Pecan Pie
Graham Pecan Pie
14 graham crackers (1½ cups) crushed
1 cup sugar
½ cup coarsely broken pecans
1 teasp. baking powder
¼ teasp. salt
1 teasp vanilla
3 eggs - separated.
Roll crackers fine - add sugar nuts, bk. pow. salt
and vanilla. Stir in beaten egg yolks. Mix well. Beat
whites until they hold peaks. Fold into 1st mixture. Pour
into buttered pie pan. Bake 325°. 35 min. garnish whip cream
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# Graham Pecan Pie
## Ingredients
- 14 graham crackers (1 1/2 cups), crushed
- 1 cup sugar
- 1/2 cup coarsely broken pecans
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla
- 3 eggs, separated
## Instructions
1. Roll crackers fine.
2. Add sugar, nuts, baking powder, salt, and vanilla.
3. Stir in beaten egg yolks. Mix well.
4. Beat egg whites until they hold peaks.
5. Fold egg whites into first mixture.
6. Pour into buttered pie pan.
7. Bake at 325° for 35 minutes.
8. Garnish with whipped cream. -
Blueberry Maple Muffin Squares
Blueberry Maple
Muffin Squares
Mix together:
2 eggs
1 cup milk
1/2 cup melted butter
2 teaspoons maple flavoring
Sift together:
2 cups unbleached flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
Mix briefly. Be careful not to overmix. Fold in:
2 cups frozen blueberries
If using fresh blueberries it is still best to freeze
them first to avoid juicing. This keeps you from
from having blue batter. Grease a 9x9x2-inch
square baking pan. Turn batter into pan. Bake 35
minutes at 350 degrees. Cut into 3-inch squares.
Serve warm with dabs of butter and honey. Enjoy
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# Blueberry Maple Muffin Squares
## Ingredients
### Wet Ingredients
- 2 eggs
- 1 cup milk
- 1/2 cup melted butter
- 2 tsp maple flavoring
### Dry Ingredients
- 2 cups unbleached flour
- 1/2 cup sugar
- 1 tsp baking powder
- 1/2 tsp salt
### Fold In
- 2 cups frozen blueberries
## Instructions
1. Mix together the eggs, milk, melted butter, and maple flavoring.
2. Sift together the flour, sugar, baking powder, and salt.
3. Combine the wet and dry ingredients, mixing briefly. Be careful not to overmix.
4. Fold in the frozen blueberries. If using fresh blueberries, it is still best to freeze them first to avoid juicing — this keeps you from having blue batter.
5. Grease a 9x9x2-inch square baking pan. Turn batter into pan.
6. Bake 35 minutes at 350 degrees.
7. Cut into 3-inch squares. Serve warm with dabs of butter and honey. -
Margaritas with a Grapefruit Wallop
MARGARITAS WITH A
GRAPEFRUIT WALLOP
1 cup fresh squeezed grapefruit
juice
1 cup tequila
5 tablespoons Triple Sec or
Cointreau
2½ cups cracked ice
Salt
In a blender, combine grapefruit juice,
tequila, Triple Sec and ice. Blend until
smooth. Serve in salt-rimmed stemmed
glasses. (Note: Moisten rim of glasses
with grapefruit or lemon juice, dip in
salt.) Yields 5 servings.
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# Margaritas with a Grapefruit Wallop
## Ingredients
- 1 cup fresh squeezed grapefruit juice
- 1 cup tequila
- 5 Tbsp Triple Sec or Cointreau
- 2 1/2 cups cracked ice
- Salt
## Instructions
1. In a blender, combine grapefruit juice, tequila, Triple Sec, and ice.
2. Blend until smooth.
3. Moisten the rim of stemmed glasses with grapefruit or lemon juice, then dip in salt.
4. Serve in the salt-rimmed stemmed glasses. -
Cappuccino
Cappuccino
1 tablespoon sweetened milk
cocoa powder
1 teaspoon instant coffee
1 cup boiling water
1 tablespoon dry milk
Dash cinnamon
Sugar
Stir cocoa and coffee in heat-proof
mug with water till dissolved. (Add 1
tablespoon dark rum or brandy for ex-
tra warmth.) Add milk, stir until
foamy, sprinkle with cinnamon.
Sweeten to taste. Sip while you watch
the moon cross the sky.
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# Cappuccino
## Ingredients
- 1 Tbsp sweetened milk cocoa powder
- 1 tsp instant coffee
- 1 cup boiling water
- 1 Tbsp dry milk
- Dash cinnamon
- Sugar, to taste
## Instructions
1. Stir cocoa and coffee in a heat-proof mug with boiling water until dissolved.
2. (Add 1 Tbsp dark rum or brandy for extra warmth.)
3. Add dry milk and stir until foamy.
4. Sprinkle with cinnamon.
5. Sweeten to taste.
6. Sip while you watch the moon cross the sky.