A few weeks ago, I went over to my father’s house to start cleaning out some of my Mom’s things. I ended up with 3 video type boxes of recipes she had collected for almost 50 years. Clipped from newspapers, magazines, food boxes and cans. Handwritten on index cards, mimeographed and photocopied. Scraps of paper — hundreds of scraps. From 50 years ago to 5 years ago.
She probably tried 1/10th of them, but she kept each one, thinking she’d eventually get to it.
As I was going through them, deciding which to keep (her classics) and which to toss, it occurred to me that posting some of them on my blog (And another thing) might be a good idea. Perhaps someone is looking for a ‘Cooked Ham with Raisin Orange Glaze’ recipe. I’ll post a couple of weeks and try to file them in categories that make sense.
The recipes will be as they appear on the card, paper, etc. - so expect some advertising and preposterous claims (see below: “luscious Lucky Whip, the dessert topping that tastes like it’s homemade”). I’ll also attempt to date the recipe, if at all possible.
** Disclaimer **
I generally will not be trying these before posting. Be warned! Use at your own risk. And let me know how it goes!
Today:
Festive Pumpkin Chiffon Pie 1960s/early-1970-ish
1. Mix 1 envelope Knox Unflavored Gelatine, 3/4 cup firmly packed dark brown sugar, 1/2 teaspoon salt, 1/2 teaspoon nutmeg, 1 teaspoon cinnamon together in the top of a double boiler.
2. Stir in 1/2 cup milk, 1/4 cup water, 3 egg yolks and 1 1/2 cups canned pumpkin; mix well. Cook over boiling water, stirring occasionally, until gelatine dissolves and mixture is heated (10 minutes).
3. Remove from heat; chill until mixture mounds when dropped from a spoon.
4. Beat 3 egg whites until stiff; beat in 1/4 cup sugar. Fold in gelatine mixture.
5. Turn into 9-inch baked pie shell, chill until firm
6. Just before serving, portion pie and smother each cut with luscious Lucky Whip, the dessert topping that tastes like it’s homemade.
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