Depression Era Snow Ice Cream

  • 2 eggs beaten
  • 6 tablespoons sugar
  • 1 1/2 cups half and half
  • 1 12 teaspoons vanilla

In a large bowl, add sugar to the beaten eggs, and mix real good until all are blended well. Add half and half, and the vanilla. Cook over low heat, stirring constantly until slightly thickened. Chill.

Then put on your boots, grab a large roaster pan and large spoon and fill pan with clean fresh snow. As soon as you get in, start mixing the snow to the heated mixture until it is thick.

Enjoy!

Prune Graham Whip

  • 1 cup cooked prunes, pitted and sliced
  • 1/2 cup sugar, blended in and add
  • 1/2 tsp cloves
  • 1 tsp vanilla

FOLD in 1 cup whipping cream, whipped. Blend in 1 cup coarsely crushed graham crackers.

Chill well.

Beat 2 egg whites until stiff and add 1/4 cup sugar.

FOLD into chilled mixture.

Serve cold.

Chocolate Whip

Miss Faye Baughman

  • 1 cup sugar
  • 1 tsp flour
  • 2 Tbsp cocoa
  • small amount water

Cook until thick. Cool in refrigerator

Add:

  • 4 beaten egg whites
  • 1 Tbsp sugar beaten in

Stir egg whites into Chocolate mixture.

Serve with whipped cream.

Pineapple Fluff

Mrs. Corrie S. Armstrong, W.M.
Farmerville, La. #207 OES 

  • 4 Tbsp flour
  • 1/2 cup sugar, mixed

Add 2 cups milk and cook until thick. Add 2 beaten egg YOLKS; cover and cook a few minutes.

Stir in:

  • 1 small can pineapple, drained
  • 2 Tbsp butter

FOLD in 2 egg whites, beaten stiff.

Pour into sherbet glasses.

Cream Puffs

Miss Jo Ann Wiley

  • 1/4 cup shortening
  • 1 cup water – in a small saucepan and stir over high heat until shortening is melted and liquid is boiling rapidly. All at once, add –
  • 1 cup less 1 Tbsp sifted enriched flour; raise the saucepan a few inches above heat and stir briskly. The paste will come away from the sides of pan and form a smooth ball in center. Cook, stirring, for 30 seconds longer. Remove saucepan from heat, break –
  • 1 egg into the paste and beat vigorously until the paste becomes smooth and fluffy. Break in –
  • 3 more eggs, 1 at a time, beating vigorously after each addition until paste is smooth and glossy. Drop paste from a tablespoon into large mounds 2″ apart on baking sheet and bake at 425° for 20 minutes. Reduce to 350° and bake for 20 minutes longer. Cool Puffs, and split them horizontally 2/3 of the way through and fill them with Cream Pie Filling below.

Cream Pie Filling:

  • 2 Tbsp flour
  • 2 Tbsp cornstarch
  • 1/2 tsp salt
  • 2/3 cup sugar

Blend in a saucepan and stir in 2 cups milk; bring to a boil over low heat. Cook until thickened, stirring constantly. Stir in 3 egg YOLKS, lightly beaten, with a little of the hot sauce. Cook, stirring over low heat for 2 minutes.

Stir in:

  • 1 tsp vanilla
  • 1 Tbsp shortening; cool slightly.

Chocolate Cream Pie Filling:

Use the above Filling but increase sugar to 3/4 cup and add 2 squares unsweetened chocolate along with the milk.

Makes from 8 to 10 puffs.

Old Fashioned Bread Pudding

Heat oven to 350°.

Combine:

  • 1/3 sugar
  • 1 tsp cinnamon
  • 1/4 tsp allspice
  • 1/4 tsp ginger

To 3 eggs, slightly beaten, slowly add 3 cups scalded milk, mixing well. Add the sugar and spice mixture  and 2 Tbsp butter or oleo, stirring until sugar dissolves.

In a buttered 1 1/2 quart casserole, combine:

  • 3 cups cubed day-old bread
  • 1/2 cup raisins

Pour custard mixture over, mixing.

Place casserole in pan of water. Bake 1 hour or until knife inserted in center comes out clean.

Fruit Cocktail Pudding

Mrs. Jean Tucker

  • 3/4 cup sugar
  • 2 Tbsp flour
  • 2 eggs YOLKS, well beaten
  • 2 cups milk or 1 cup of Pet plus 1 cup water

Mix well and cook until thick, stirring constantly. Remove from fire and add 1 can Fruit Cocktail, drained.

Place vanilla wafers in bottom of casserole and add a layer of filling, then more wafers and filling alternately. Top with meringue made of egg whites and brown a golden brown.

French Pudding

Mrs. Bessie W. Taylor
Farmerville, La. #207 OES 

Cream well:

  • 1 1/2 cups powdered sugar
  • 1/2 cup butter (oleo is too salty)

Add 2 eggs, beating well. Grease dish with butter and spread layer of crushed vanilla wafers, then nuts.

Add butter and sugar mixture and spread layer of 1 cup crushed, drained strawberries, or more. Then add layer of 1/2 pint whipped cream, then other half crumbs and nuts on top. Chill for several hours. Better overnight.

Very pretty if decorated with fresh whole or halved strawberries.

Chocolate Pudding

Sara Nan Tucker, P.W.A.
Rainbow for Girls

Mix well:

  • 1 1/2 cups sugar
  • 2 Tbsp cocoa
  • 3 Tbsp cornstarch

Pour a little of 2 cups milk to dampen, then add 3 egg YOLKS and rest of milk. Stir over low heat until thickens and pour into dish. Top with a meringue made from the egg whites and sugar to taste, and bake to a golden brown.