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Guess what––I’ve gotten a couple of “new to me” cookbooks to page through, on loan from a friend, so I’ve been busy copying recipes like crazy. One of the books is dated 1948, from a church in South Dakota. Ninety percent of the recipes do not say how many it serves or what size pan or casserole dish to use. Another book was from a church in Lake Havasu City, Arizona, where we visited friends this past winter. A fun co-incidence.

Today the recipes are from the 1948 cookbook. I’m just guessing at the amount, etc. in the recipe so perhaps you can help me out a bit with that part.

I had fun paging through, as alongside some of the recipes were notes written, such as: NO GOOD versus good, too rich, too chewy and a couple with just the ingredients and no instructions. Hang in there with me.

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These were two recipes for a rather unusual pie crust, at least unusual to me. However, they make good sense and I’ll try it on the next pie I make.

ROLLED-IN GRAHAM CRACKER CRUST FOR

CUSTARD AND PUMPKIN PIES

Roll two or three graham crackers, fine as meal (very fine). Sprinkle cracker crumbs on bread board. Roll out favorite one-crust pie dough on top of crumbs. Do not turn dough over while rolling, as crumbs should just be on one side of the crust. This is very important, because if crumbs come in direct contact with custard mix, a soaking condition will result.

Put crust in 9-inch pie tin, with crumb side at bottom. If top of crust becomes sticky while rolling, dust with a little flour. Use favorite custard or pumpkin filling. (Perhaps some of our elderly readers will know all about this, but I didn’t. I can see some heads shaking yes.)

Use your favorite recipe for custard or pumpkin pie.

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This is much the same as the previous recipe, but used for different types of pies.

ROLLED-IN GRAHAM CRACKER CRUST FOR

CHIFFON AND CREAM PIES

Proceed as for rolled-in crust for custard and pumpkin pies, but use a few more crackers, crush fine and roll as many cracker crumbs into both sides of pastry as possible. Dust with cracker crumbs in place of flour if dough becomes too sticky. Put crust in pie tin (I’m guessing a 9-inch). Prick bottom of crust with a fork over bottom and around sides; flute edges. Brown in oven (450 degrees, 9-11 minutes), watch so it doesn’t get too brown. Got this info from my Betty C. book.

The original recipe says, “watch closely as this crust browns quicker than other pie crust.” Use your favorite chiffon or/and cream pies for fillings. Got that?

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This recipe would be a good side-dish to take the place of potato or rice with pork chops or ham, perhaps.

CREAMETTE LOAF

3/4 c. creamettes (that would be macaroni)

1 c. bread crumbs (I’m guessing dry crumbs.)

1 c. scalded milk (we don’t have to scald milk any longer so have the milk hot)

1/2 c. melted butter

1 t. chopped parsley (fresh, I presume)

1/2 c. pimiento (diced, I believe)

1 t. chopped onion

1/2 t. salt

1/2 c. grated cheese (I’d use cheddar.)

3 eggs

Cook creamettes in boiling salted water. (I’d look on the box for cooking instructions.) Drain. Mix all ingredients, add stiffly beaten egg whites last.

Bake 3/4 hour (45 minutes) at 350 degrees. What size pan or casserole dish? Since the title says “loaf” I’d say a 9x5 bread pan, and probably butter it or spray with cooking spray before turning the mixture into the pan.

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I promise not to do this kind of a column again but I’m guessing some of you know exactly how to make these recipes as given.

This dessert is not from the book, but I have to give you this recipe as it’s absolutely delicious, pretty and easy to make.

RHUBARB UP-SIDE DOWN CAKE

5 c. finely cut fresh rhubarb (1/4-inch squares)

1-3 oz. package strawberry gelatin

1 c. sugar

3 c. mini-marshmallows

1 regular size package yellow or white cake mix

Put ingredients in 9x13 pan in layers, in order given, except for cake mix. Make cake mix according to package directions and spoon over marshmallows. Bake at 350 degrees for 55-60 minutes or until cake tests done. Let cake sit in pan about 15 minutes. Turn out on foil carefully (run a knife around edges to help cake release from edges.) Cool completely.

Serve with whipped cream or ice cream. Serves 12-15.

A little note for you: five 11-inch stalks of rhubarb 3/4-inch wide equals about two cups diced. Cut the stalks lengthwise to make 1/4-inch pieces.

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Thought for today: Life is a grindstone. It can either wear you down or sharpen you up as you go along.

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