This was on a mimeographed, handwritten sheet of unknown handwriting. I remember mom making this once, and it took all day long. At the bottom is written "Very Delicious"
6 tablespoons (¾ stick) butter or margarine, melted
1 envelope unflavored gelatin
¼ cup cold water
1 cup sugar
1 tablespoon cornstarch
Dash of salt
2 cups milk
4 eggs, separated
2 squares unsweetened chocolate, melted
1 teaspoon vanilla
1 tablespoon rum flavoring
⅛ teaspoon cream of tartar
1 cup cream, whipped
Instructions
Mix gingersnap crumbs with melted butter or margarine in a small saucepan; press evenly over bottom and side of a 10-inch pie plate.
Bake in a slow oven (300°) 5 minutes; chill.
Soften gelatin in water in a cup; set aside for step 4.
Mix ½ cup of the sugar, cornstarch and salt in a medium-size, heavy saucepan; stir in milk. Cook, stirring constantly, over low heat until mixture thickens and boils 3 minutes. Beat egg yolks slightly in a small bowl; stir in a generous ½ cup of the hot cornstarch mixture, then stir back into the saucepan. Heat, stirring constantly, just 1 minute. Remove from heat; stir in softened gelatin until dissolved.
Strain into a 4-cup measure, then spoon 1 cupful back into saucepan; blend in melted chocolate and vanilla. Pout into chilled crust; chill.
Stir run flavoring into remaining custard; set measure in a pan of ice and water; chill, stirring often, at room temperature just until custard mounds slightly on a spoon.
While custard chills, beat egg whites with cream of tartar until foamy-white and double in volume in a large bowl; beat in remaining ½ cup sugar, 1 tablespoon at a time, until meringue forms soft peaks. Set bowl in ice and water; fold in chilled custard until fluffy-thick; spoon over chocolate layer. Chill 2 hours, or until firm. Top with whipped cream. To decorate with chocolate, shave thin strips from square of semisweet chocolate with vegetable parer.
This was actually from a Lee & Perrins Worcestershire sauce ad. It may seem strange now-a-days to go to such lengths to make, basically, a meatloaf look like steak, but back in the 50s and 60s budgets were tight, and this is how you stretched the paycheck.
This is from a mimeographed, handwritten recipe. I don't recognize the handwriting, but from the way it is written I suspect it may also be from my grandmother (Iobra Shelton)
Prepare piecrust mix, following label directions. Roll out half to a 12-inch round on a lightly floured pastry cloth or board; fit into a 9-inch pie plate; trim overhang to ½ inch.
Wash rhubarb; trim ends; cut rhubarb into 1-inch pieces. (There should be about 4 cups)
Beat eggs slightly in a large bowl; blend in sugar, flour, mace, salt and orange juice; stir in rhubarb to coat pieces well. Spoon into prepared pastry shell.
Roll out remaining pastry to a rectangle, about 12x4; trim edges even with a pastry wheel or knife, then cut pastry lengthwise into 4 one-inch-wide strips. Holding the ends of each strip, one at a time, twist lightly into a spiral and lay over filling, spoke fashion, crossing in center of top. Trim overhang to ½ inch; turn under with bottom crust, flush with rim; flute edge. Set pie on a cookie sheet to catch any juices; brush pastry topping lightly with melted butter or margarine.
Bake in hot oven (425°) 50 minutes, or until pastry is golden and juices bubble up. Cool completely on a wire rack, then cut between "spokes" into wedges so each serving will have a pastry strip running down middle.
Mix flour, salt, baking powder and half of the sugar.
Cut in the butter with a fork.
Add chopped apples, mix.
Add the beaten egg with the milk. Drop by spoonfuls in muffin tin
Place one slice of apple on each muffin, mix remaining sugar with the cinnamon, sprinkle this over top and bake in a hot oven, 400° for about 30 minute's.
