Prune Meringue Pie

I had to throw in a pie recipe before Thanksgiving.

This one also comes from Handwritten Recipes.

Prune Meringue Pie

1 ½ cups cooked prunes, cut up
1 cup liquid from prunes
1 cup crushed pineapple
¼ cup granulated sugar
3 tablespoons cornstarch
¼ teaspoon salt
3 eggs
1 pie shell

Combine prunes, liquid and pineapple over heat. Blend sugar, cornstarch and salt. Stir into hot fruit.
Cook until mixture is clear.
Beat egg yolks. Stir a little hot fruit mixture into egg. Stir egg slowly into remaining fruit. Cook for 3
or 4 minutes longer over low heat.
Pour into pie shell. Put meringue on top and brown in oven, 325 degrees, for 15 to 20 minutes.

Found in “The Mystery Chef’s Never Fail Cook Book.” Published by Perma Giants, 1949.

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Cranberry Salad

I know many of you readers here in the States are getting ready for Thanksgiving, so I thought I would post this recipe for cranberry salad that appears in my book "Handwritten Recipes." I haven't tried it myself, so I make no promises:

Cranberry Salad


1 cup cranberries (cut or ground)
1 cup sugar
1 small package of lemon Jell-O
1 cup hot water
1 cup pineapple juice

Combine and chill in bowl until syrupy.

Add:

1 cup chopped celery
1 cup pineapple, drained
½ cup chopped nuts

Pour into mold and serve.

Found in "How I Cook It" by Virginia McDonald. Published by Frank Glenn Publishing, 1949.

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Poultry and Avocado Stuffing

Forgotten Bookmarks was mentioned in this New York Times article on Thanksgiving stuffing (page two). If you're curious about the two recipes, here they are:

Poultry Stuffing

Six slabs bacon cut into small pieces
1 c. onions, chopped well
1 c. celery, chopped well
1 c. fine bread crumbs (smash with plate if too big)
4 c. cooked corn niblets
1/2 tea poultry seasoning
1 tea salt
1/4 tea black pepper
1/8 tea paprika
1/4 tea Worcestershire sauce
1/2 cup milk (evaporated if you have it)


Cook bacon and dry on cheese cloth. Add onions and celery to bacon fat, cook until very lightly browned and tender. Stir in remaining ingredients and cook for 2-3 minutes more on medium.


Avocado Stuffing

1/4 c. clarified butter
2 table flour
1/2 c. lemon juice
1/2 beef stock (not broth!)
1 tea poppyseeds
2 egg yolks
1/2 c. mushrooms chopped semi-fine, if you like chunky go ahead and leave it
1 table chives, chopped fine
1 avocado, mashed
2 table pimiento chopped fine (feel free to substitute, I hate pims)

Warm up butter in sauce pan and add chives and mushrooms increase heat and cook until tender. Add the avocado, pims or substitute and flour and mix mix mix. Reduce heat to low. Stir occasionaly for three mins then add lemon juice stock and poppyseeds. Should be thickening by now. Still stirring occasionally, cook for 8-10 minutes. Add the eggs very slowly and when you do, be sure to pick up the stirring pace. Done when your desired thickness is achieved.

Found in "Gone With The Wind" by Margaret Mitchell. Published by Macmillan, 1938.

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English Scones

Recipe for "English Scones" -

2 c sifted flour
1/4 ts salt
2 tbs sugar
4 ts B.P.
1 c milk, sweet or sour

Turn onto floured board, roll to 1/2 inch ???

Cut in rounds.

Bake on top of stone or griddle or stove ? oven 275 degrees

ungreased pan

25-30 min

Found in "Aunt Sammy's Radio Recipes Revised" published by the US Government Printing Office, 1931.


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