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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. -
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. -
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.* -
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. -
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. -
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. -
Zucchini Bread and Butter Pickles
ZUCCHINI BREAD
AND BUTTER PICKLES
1 large onion, sliced
6 cups small zucchini, sliced
1/8-inch thick
1/4 cup salt
2 cups cider vinegar
1 cup sugar
1 teaspoon turmeric
1 teaspoon mustard
1 teaspoon celery seed
Slice onion 1/8-inch thick. Place the on-
ions and zucchini in a large bowl. Salt
thoroughly; cover and allow to soak over-
night.
Combine vinegar, sugar, turmeric, mus-
tard seed and celery seed and bring to a
rolling boil. Add zucchini and onions to
pickling solution. Bring to a boil; reduce
heat and simmer 15 minutes. Pack pickles
into hot sterilized pint jars. Fill to within
1/2-inch of top with pickling solution. Seal.
Yields 3 pints.
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# Zucchini Bread and Butter Pickles
## Ingredients
- 1 large onion, sliced 1/8-inch thick
- 6 cups small zucchini, sliced 1/8-inch thick
- 1/4 cup salt
- 2 cups cider vinegar
- 1 cup sugar
- 1 tsp turmeric
- 1 tsp mustard seed
- 1 tsp celery seed
## Instructions
1. Slice onion 1/8-inch thick. Place the onions and zucchini in a large bowl.
2. Salt thoroughly; cover and allow to soak overnight.
3. Combine vinegar, sugar, turmeric, mustard seed, and celery seed and bring to a rolling boil.
4. Add zucchini and onions to pickling solution. Bring to a boil; reduce heat and simmer 15 minutes.
5. Pack pickles into hot sterilized pint jars. Fill to within 1/2-inch of top with pickling solution. Seal.
6. Yields 3 pints. -
Never-Fail Dill Pickles
NEVER-FAIL DILL PICKLES
2 quarts fresh cucumbers
4 to 8 heads dill
2 tablespoons mixed whole spices, optional
3 tablespoons salt
3 cloves garlic, cut finely, or horseradish
1 cup vinegar
Cold water
Wash cucumbers and prick with fork. Pack into sterilized half-gallon or 2-quart jars, sprinkling chopped heads
of dill through as jar is packed. Add spices, salt, garlic or
horseradish and vinegar. Add cold water to fill jar. Tighten covers almost firmly. Leave for a few days where the
jar may be shaken occasionally until the salt is dissolved.
Do not use for 2 weeks. These pickles "work" or ferment
and look milky in the jars. Sometimes brine will run out
at the top. This does not hurt pickles, but lids must be
tightened firmly after pickles are through working.
If desired, a boiling hot liquid may be poured over the
cucumbers; they are then sealed and will not work. Prick
cucumbers with a fork 3 or 4 times before packing in
jars. The proportions for the hot liquid are: 1 cup vinegar,
3 cups water, 1/4 cup salt. Bring to boil and pour over
cucumbers, dill and garlic packed in jars. Seal at once.
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# Never-Fail Dill Pickles
## Ingredients
- 2 quarts fresh cucumbers
- 4 to 8 heads dill
- 2 Tbsp mixed whole spices, optional
- 3 Tbsp salt
- 3 cloves garlic, cut finely, or horseradish
- 1 cup vinegar
- Cold water
## Instructions
1. Wash cucumbers and prick with fork.
2. Pack into sterilized half-gallon or 2-quart jars, sprinkling chopped heads of dill through as jar is packed.
3. Add spices, salt, garlic or horseradish, and vinegar.
4. Add cold water to fill jar.
5. Tighten covers almost firmly.
6. Leave for a few days where the jar may be shaken occasionally until the salt is dissolved.
7. Do not use for 2 weeks. These pickles "work" or ferment and look milky in the jars. Sometimes brine will run out at the top. This does not hurt pickles, but lids must be tightened firmly after pickles are through working.
## Hot Liquid Method (Optional)
1. Prick cucumbers with a fork 3 or 4 times before packing in jars.
2. Pack cucumbers, dill, and garlic into jars.
3. Combine 1 cup vinegar, 3 cups water, and 1/4 cup salt. Bring to a boil.
4. Pour boiling hot liquid over cucumbers. Seal at once. Pickles sealed this way will not ferment. -
Turmeric Pickle Chips
Tumeric (Chips)
1 pk cucumbers
2-tbsp tumeric
2 " celery seed
2 " mustard seed
1c. sugar to c. vinegar
mix altogether and bring
to a good boil (over)
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(first slice cucumbers and
let stand over night in
strong salt water brine.
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# Turmeric Pickle Chips
*Yield: approximately 10 to 12 pint jars*
## Ingredients
- 1 peck (approximately 10 to 12 lbs) cucumbers, sliced into chips
- Strong salt water brine for overnight soak (1 cup pickling salt per gallon water)
- 2 Tbsp turmeric
- 2 Tbsp celery seed
- 2 Tbsp mustard seed
- 1 cup sugar per cup vinegar (enough to cover chips — approximately 3 to 4 cups each; see Editor's Notes)
## Instructions
1. Slice cucumbers into chips.
2. Place in a large crock or bowl and cover with strong salt water brine (1 cup pickling salt per gallon water). Let stand overnight.
3. Drain cucumbers thoroughly.
4. Combine vinegar, sugar, turmeric, celery seed, and mustard seed in a large pot. Mix well.
5. Add drained cucumber chips to the pot.
6. Bring to a full boil, stirring to ensure sugar is dissolved.
7. Pack immediately into sterilized jars and seal while hot. Process according to current canning guidelines. -
3 Day Cucumber Chips
3 day cucumber chips
1 pk of medium size cucumbers
tub full salt and boiling
water to cover. First wash
cucumbers and place in crock
and pour over boiling water wit
salt, do this for 3 days. fourth
day slice into chips, add all
cup of sugar to a cup of
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vinegar enough to cover chips &
boil the sugar & vinegar and
pour chips. Do this for 3 days-
and 4th day, drain again,
and add a little sprig of
black ground pepper, to vinegar and pour
hot into jars and seal at
once (about 3 qts vinegar)*
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# 3 Day Cucumber Chips
*Yield: approximately 3 quarts*
## Ingredients
### Brine (Days 1–3)
- 1 peck (approximately 10 to 12 lbs) medium cucumbers
- 1 cup pickling salt per gallon boiling water (enough to cover cucumbers)
### Syrup (Days 4–6)
- 3 qts white vinegar (approximately, divided across 3 days)
- 1 cup sugar per cup of vinegar used each day (see Editor's Notes)
### Final Day (Day 7)
- Remaining vinegar from syrup stage
- Ground black pepper to taste
## Instructions
### Days 1 Through 3 — Brine Stage
1. Wash cucumbers thoroughly and place in a large crock.
2. Dissolve salt in boiling water (approximately 1 cup salt per gallon water).
3. Pour boiling salt water over cucumbers to cover completely.
4. Repeat this process each day for 3 days — drain, pour fresh boiling salt water over cucumbers daily.
### Day 4 — Slice and Begin Syrup Stage
1. Drain cucumbers and slice into chips.
2. Combine 1 cup sugar with 1 cup vinegar per batch; bring to a boil.
3. Pour hot syrup over cucumber chips to cover.
4. Repeat daily for 3 days — each day drain off syrup, add fresh sugar and vinegar in equal parts, bring to a boil, and pour back over chips.
### Day 7 — Final Pack and Seal
1. Drain chips completely.
2. Heat remaining vinegar with a generous pinch of ground black pepper to boiling.
3. Pack chips into sterilized jars.
4. Pour hot vinegar over chips to cover.
5. Seal jars immediately while hot. Process according to current canning guidelines.
## Editor's Notes
- **"1 pk cucumbers"** = 1 peck, approximately 10 to 12 lbs whole cucumbers. Standard market quantity of the era; consistent with other large-batch preserve recipes in this collection. -
Tomato Relish (India Relish)
Mrs Blooms recipe
Tomato Relish or (India)
1 pk green tomatoes chopped
1 1/2 c salt let stand all nite
& strain water off - add
1 med cabbage.
6 small onions, chopped 3 qts
vinegar. boil ½ hr. then add
3 red peppers - 2 gr. peppers -
3 tbs celery seed & 2 tbs sp.
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mustard seed 8 cups of
sugar 1 tbsp. stick cinnamon
1 tbsp. whole cloves, tied in
a cloth, boil for 1½ hrs - and
seal.
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# Tomato Relish (India Relish)
*Recipe from the kitchen of Mrs. Bloom*
*Yield: approximately 10 to 12 pint jars*
## Ingredients
- 1 peck (approximately 10 to 12 lbs) green tomatoes, chopped
- 1 1/2 cups pickling salt
- 1 medium cabbage, chopped
- 6 small onions, chopped
- 3 red bell peppers, chopped
- 2 green bell peppers, chopped
- 3 qts white vinegar
- 8 cups sugar
- 3 Tbsp celery seed
- 2 Tbsp mustard seed
- 1 Tbsp stick cinnamon
- 1 Tbsp whole cloves
## Instructions
1. Chop green tomatoes and place in a large bowl or crock. Add salt, stir to combine, and let stand overnight.
2. Drain off liquid thoroughly — do not rinse.
3. Add chopped cabbage and onions to the salted tomato mixture.
4. Add vinegar and bring to a boil. Boil for 30 minutes.
5. Add red peppers, green peppers, celery seed, and mustard seed.
6. Tie cinnamon and whole cloves in a double layer of cheesecloth and add to the pot.
7. Add sugar and stir to combine.
8. Boil for 1 1/2 hours, stirring occasionally.
9. Remove spice bag.
10. Pack into sterilized jars and seal while hot. Process according to current canning guidelines.
## Editor's Notes
- **"1 pk"** = 1 peck, a standard dry measure of the era equal to 8 dry quarts or approximately 2 gallons volume. For green tomatoes this is roughly 10 to 12 lbs whole or 12 to 14 cups chopped. Produce was commonly sold by the peck at farm stands and markets; recipes of this scale were typical fall preserving batches.
- **"India Relish"** — the parenthetical alternate title refers to India Relish, a well-documented mid-century American spiced vegetable relish. The name derives from a loose association with Indian-style chutneys rather than direct Indian origin. Widely reprinted in community cookbooks of the era. -
Pickle Chips
Chips
40 cucumbers 7 large onions
stand in salt water 4 hrs drain
4C white vinegar 2C. water
1½ C sugar 2 tsp celery seed
2 tsp mustard seed
1 tsp ground ginger boil 3 min
together
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# Pickle Chips
*(Bread and Butter Style)*
*Yield: approximately 15 to 20 pint jars*
## Ingredients
### Vegetables
- 40 medium cucumbers, sliced 1/4 inch thick
- 7 large onions, thinly sliced
- 1/2 cup pickling salt per gallon water (for brine soak)
### Pickling Syrup
- 4 cups white vinegar
- 2 cups water
- 1 1/2 cups sugar
- 2 tsp celery seed
- 2 tsp mustard seed
- 1 tsp ground ginger
## Instructions
1. Slice cucumbers 1/4 inch thick and onions thinly.
2. Place cucumbers and onions in a large bowl or crock. Cover with cold salt water (1/2 cup pickling salt per gallon water). Let stand 4 hours.
3. Drain cucumbers and onions thoroughly. Rinse briefly and drain again.
4. Combine vinegar, water, sugar, celery seed, mustard seed, and ground ginger in a large pot. Bring to a boil and boil together 3 minutes.
5. Add drained cucumbers and onions to the hot brine. Heat through until just beginning to simmer — do not boil.
6. Pack cucumbers and onions into sterilized jars.
7. Pour hot brine over vegetables, filling to within 1/4 inch of rim.
8. Seal jars while hot. Process in a boiling water bath according to current canning guidelines.