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Rum Syrup
RUM SYRUP
1¼ cups sugar
1 cup water
1 lemon, sliced
½ cup light rum
Combine sugar and water in a heavy
medium-sized saucepan. Bring to bolling,
stirring until sugar is dissolved. Boil, un-
covered, 10 minutes. Remove from heat;
stir in rum. Cool slightly. Proceed as di-
rected. Yields 2½ cups sauce.
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# Rum Syrup
## Ingredients
- 1 1/4 cups sugar
- 1 cup water
- 1 lemon, sliced
- 1/2 cup light rum
## Instructions
1. Combine sugar and water in a heavy medium-sized saucepan.
2. Bring to boiling, stirring until sugar is dissolved.
3. Boil, uncovered, 10 minutes.
4. Remove from heat; stir in rum.
5. Cool slightly.
6. Proceed as directed.
7. Yields 2 1/2 cups sauce. -
Fruit Juice Syrup
FRUIT JUICE SYRUP
4 cups berry juice (blackberry, logan, currant,
etc.)
2 cups sugar
1 to 2 cups light corn syrup
Put ingredients together and boil about 3 minutes. The
corn syrup will tend to thicken the juice without making
it intensely sweet. Adding more sugar without the syrup
will tend to make jelly, and if a great deal of sugar is
added to thicken the juice, the mixture will sugar. The
corn syrup prevents this and still makes the mixture a
consistency to pour, but not run too much. Use for hot-
cakes, waffles, ice cream and puddings.
NOTE: If you wish to store for later use, pour hot
syrup into hot, sterilized jars and seal with hot lids and
rings. Do not process as syrup tends to break down.
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# Fruit Juice Syrup
## Ingredients
- 4 cups berry juice (blackberry, logan, currant, etc.)
- 2 cups sugar
- 1 to 2 cups light corn syrup
## Instructions
1. Put ingredients together and boil about 3 minutes.
2. The corn syrup will tend to thicken the juice without making it intensely sweet. Adding more sugar without the syrup will tend to make jelly, and if a great deal of sugar is added to thicken the juice, the mixture will sugar. The corn syrup prevents this and still makes the mixture a consistency to pour, but not run too much.
3. Use for hotcakes, waffles, ice cream and puddings.
4. NOTE: If you wish to store for later use, pour hot syrup into hot, sterilized jars and seal with hot lids and rings. Do not process as syrup tends to break down. -
Mustard Sauce
MUSTARD SAUCE
1 ounce dry mustard (about 4
tablespoons), 2 teaspoons)
mixed with just enough water to
dissolve
1 ounce monosodium glutamate
(about 2 tablespoons, 2
teaspoons)
1 ounce sesame seeds (4½
tablespoons)
2¼ cups soy sauce
Mix dry mustard, water, MSG, sesame
seeds and soy sauce. Serve as a dipping
sauce with chicken and steak.
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# Mustard Sauce
## Ingredients
- 1 oz dry mustard (about 4 Tbsp, 2 tsp), mixed with just enough water to dissolve
- 1 oz monosodium glutamate (about 2 Tbsp, 2 tsp)
- 1 oz sesame seeds (4 1/2 Tbsp)
- 2 1/4 cups soy sauce
## Instructions
1. Mix dry mustard, water, MSG, sesame seeds, and soy sauce.
2. Serve as a dipping sauce with chicken and steak. -
Coconut Milk
Coconut milk is often called for in re-
cipes that are tropical in origin. It does not
mean milk from the inside of the coconut,
but rather milk that has had coconut
soaked in it.
Meat from 2 coconuts
2 cups cream
1 cup milk
Dice coconut or cut into small slices
about 1/4-inch thick. Combine cream and
milk and bring to a boil. Place 1 cup diced
coconut in blender with 1/2 cup hot cream-
milk. Cover and turn on high speed for 10
seconds. Pour into bowl. Repeat process
until all coconut meat and cream-milk is
used. Cool. Pour through strainer, press-
ing down on coconut with wooden spoon
to squeeze milk out of coconut.
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# Coconut Milk
Coconut milk is often called for in recipes that are tropical in origin. It does not mean milk from the inside of the coconut, but rather milk that has had coconut soaked in it.
## Ingredients
- Meat from 2 coconuts
- 2 cups cream
- 1 cup milk
## Instructions
1. Dice coconut or cut into small slices about 1/4-inch thick.
2. Combine cream and milk and bring to a boil.
3. Place 1 cup diced coconut in blender with 1/2 cup hot cream-milk.
4. Cover and turn on high speed for 10 seconds.
5. Pour into bowl.
6. Repeat process until all coconut meat and cream-milk is used.
7. Cool.
8. Pour through strainer, pressing down on coconut with wooden spoon to squeeze milk out of coconut. -
Fresh Strawberry Pie
Fresh Strawberry Pie
1) Bake pie shell
2) Place fresh strawberries for 1 pkg of frozen berries
3) Add 2/3 cup sugar Prepare & Cool
1/3 c flour before pouring
1/2 pkg strawberry jello over berries
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# Fresh Strawberry Pie
## Ingredients
### Crust
- 1 baked 9" pie shell, cooled
### Filling
- 1 lb (1 quart) fresh strawberries, hulled and halved
*(or 1 package frozen strawberries, thawed and drained)*
### Glaze
- 2/3 cup sugar
- 1/3 cup flour
- 1/2 package strawberry Jello (approximately 1 1/2 Tbsp)
- 1 cup water or reserved strawberry juice (see Editor's Notes)
## Instructions
1. Bake pie shell and cool completely.
2. Arrange fresh strawberries evenly in the cooled pie shell.
3. In a small saucepan, whisk together sugar, flour, and water or juice until smooth.
4. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil — approximately 5 to 8 minutes.
5. Remove from heat and stir in strawberry Jello until fully dissolved.
6. Cool glaze until thickened but still pourable, approximately 20 to 30 minutes.
7. Pour cooled glaze evenly over berries in the pie shell.
8. Refrigerate until fully set, at least 2 hours, before serving.
## Editor's Notes
- **Strawberry quantity** not specified on original card; 1 lb (1 quart) fresh strawberries inferred from standard 9" pie volume and the glaze quantity — 2/3 cup sugar and 1/2 package Jello is calibrated for approximately this amount of fruit. Confirmed by the frozen berry alternate option, which was typically sold in 10 to 16 oz packages.
- **Glaze liquid** entirely absent from original card — cooking the sugar, flour, and Jello with liquid is the implied missing step. 1 cup water is the standard reconstruction; juice drained from thawed frozen berries (if using the alternate) adds flavor. -
Orange Frappe / Orange Ginger Ale
ORANGE FRAPPE
1 cup instant nonfat dry milk
crystals
2 cups whole milk
1 pint orange sherbet
⅛ teaspoon allspice
3 cups orange juice
1 quart crushed ice
Orange slices and mint, for
garnish
Stir milk crystals into whole milk and
chill. Before serving, add sherbet and alls-
pice and beat or blend in blender until
foamy. Stir in orange juice. Pour over ice
into chilled glasses. Garnish and serve
with straws. Yields 8 servings.
ORANGE GINGER ALE
⅔ cup fresh orange juice
⅓ cup ginger ale
Cracked ice
For each serving, combine orange juice
with ginger ale and pour over cracked ice
in a tall glass. Serve immediately.
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# Orange Frappe
## Ingredients
- 1 cup instant nonfat dry milk crystals
- 2 cups whole milk
- 1 pint orange sherbet
- 1/8 tsp allspice
- 3 cups orange juice
- 1 quart crushed ice
- Orange slices and mint, for garnish
## Instructions
1. Stir milk crystals into whole milk and chill.
2. Before serving, add sherbet and allspice and beat or blend in blender until foamy.
3. Stir in orange juice.
4. Pour over ice into chilled glasses.
5. Garnish and serve with straws.
Yields 8 servings.
# Orange Ginger Ale
## Ingredients
- 2/3 cup fresh orange juice
- 1/3 cup ginger ale
- Cracked ice
## Instructions
1. For each serving, combine orange juice with ginger ale and pour over cracked ice in a tall glass.
2. Serve immediately. -
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. -
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. -
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. -
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. -
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.
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# 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. -
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.
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# 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.