Copyright 1941, Pet Milk Company, St. Louis, Mo., Form No. 3750
Beef Upside-Down Pie
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Creole Beef and Rice
Copyright 1942, Pet Milk Company, St. Louis, Mo. Form No. 3856
Pieathlon 8 – Rum and Butterscotch Pie
Long time readers will recall the annual pie challenge thrown down by Dinner is Served 1972. For those of you new to the club, long story short a bunch of vintage recipe bloggers swap pie recipes and endeavour to master long loved/forgotten/dreaded pie and report back on our successes and missteps. You’re welcome.
Recipe
1 tablespoon rum
1 package butterscotch instant pudding
18 gingersnaps
2 tablespoons sugar
2 tablespoons unsalted butter
Light cream
Instructions
Crush 12 gingersnaps and mix with sugar, butter and 1 tablespoon of water. Spread over bottom of 8-inch pie plate. Cut 6 gingersnaps in half, arrange around edge of pie plate. Prepare pudding according to package directions, using combined rum and cream instead of milk. Pour pudding into gingersnap shell. Chill for at least 2 hours. Serves 6.
Looks easy as pie, right? It’s 2021, and easy, like God, left the universe in late 2019. I swear to Cheezits that Jell-O Instant Butterscotch Pudding is the toilet paper of 2021. Nowhere I looked locally could I find a single solitary box. I tried Target, Walmart, the local market, Instacart. Not one single fucking box was anywhere to be found. What are you people doing with all the pudding? I tried Amazon and if I wanted 24 boxes I could get them for $30. I don’t need 24 fucking boxes of pudding. I just wanted to make one pie not get into pudding wrestling.
Since I was missing one of the key ingredients, I had to make the pudding from scratch, which kinda leveled up the pie a smidge. I used the Unbelievable Butterscotch Pudding recipe from Sally’s Baking Addiction. And since I was being all kinds of fancy now I substituted Knob Creek Bourbon for the rum as the pudding recipe called for bourbon – and I was afraid that a bourbon/rum double whammy might offend my clearly sophisticated palate. Also, 100 proof is 100 proof bitches.
The pudding came out delicious. I highly recommend the recipe. I also highly recommend Knob Creek. While I didn’t follow exactly what Taryn sent me as my challenge, I do consider sitting on my kitchen floor in my pjs drinking bourbon while eating cookies dunked in pudding on brand for 2021.
Checkout the pies made by the other bloggers:
Oreilles de Porc au Fromage (Pigs’ Ears with Cheese Sauce)
ingredients:
4 pigs’ ears
salt
2 carrots
2 onions
4 cloves
1 sprig thyme, or ½ teaspoon dried thyme
1 bay leaf
pepper
1 Tablespoon flour
2 Tablespoons butter
juice of 1 lemon
½ cup crumbled cantal or mild cheddar cheese
2 egg yolks, slightly beaten
1 cup heavy cream
nutmeg
instructions:
- Singe the ears and scrub them thoroughly. Place them in cold salt water, bring to a boil, and skim.
- Peel, wash, and slice the carrots. Add them to the ears together with the onions studded with cloves, the thyme, bay leaf, and pepper. Cook for 4 hours.
- Prepare a light brown roux with the flour and 1 tablespoon butter. Add 1 cup of the broth prepared in Step 2, cooking and stirring constantly until it thickens. Let cool.
- Stir in the egg yolks, cream, and lemon juice into the cooled sauce. Pour over the pigs’ ears and sprinkle with the cheese and a little grated nutmeg.
- Place in a buttered baking dish, dot with butter, and bake in a hot oven for 15 minutes.
A roux is a mixture made from equal parts of butter (or other fat) and flour cooked together for varying periods of time, depending upon its final use. It is the thickening agent in sauces and gravies. In this recipe the roux should be cooked only about 3 or 4 minutes, or until its color is light brown.
©Shufunotomo Co., Ltd., Japan, 1971. Published in the United States and Canada by BOBLEY PUBLISHING, a division of Illustrated World Encyclopedia, Inc. Printed in Japan.
Turkey Loaf
8-ounce can tomato sauce
1 tablespoon brown sugar
1 teaspoon Worcestershire Sauce
2 pounds fresh ground turkey
3 slices bread, cubed
2 eggs, beaten
½ cup minced onion
¼ cup minced green pepper
2 tablespoons prepared horseradish
2 teaspoons salt
1 teaspoon dry mustard
⅓ cup milk
Heat oven to 375°. Blend together tomato sauce, brown sugar and Worcestershire Sauce. Reserve ½ cup tomato sauce mixture; gently mix the balance with all remaining ingredients. Form into loaf shape and place in a 9x5x3-inch pan. Spread reserved tomato sauce over top of loaf and back for 1 ¼ hours.
SERVES 6
Preparation Time 1 ½ HR
Approximate calories per serving… 250
SUGGESTED MENU
Turky Loaf
String Beans with Cheese Sauce
Marinated Cucumber Slices
Golden Rice Pilaf
Custard
From the Kitchens of Dorothy Taylor
©1973 Curtin Publications, Inc., New York, N.Y. Printed in U.S.A.
Grape Bavaroise
1 ½ pkts lemon jelly tablets
1 tablespoon lemon juice
hot water
½ lb. white grapes
½ pint milk
6 level teaspoonfuls custard powder
4 level teaspoonfuls sugar
½ pint double cream
black and white grapes for decoration
- Place the ½ pkt lemon jelly tablet in a graduated measure, add lemon juice and make up to ½ pint with hot water. When jelly has dissolved leave in a cold place until the consistency of unbeaten egg white. Fold in the skinned and pipped grapes. Turn into a 2-pint ring jelly mould. Leave to set.
- Make a custard using milk, custard powder and sugar. Leave to cool, stirring occasionally to prevent a skin forming.
- Dissolve the 1 pkt jelly in ½ pint hot water. Leave to set to consistency of egg white.
- Whip cream to consistency of cold custard. Fold through custard. Whisk jelly and fold into cream mixture. Spook over set jelly in mould.
- Leave until set. Unmould on to a serving dish. Decorate with sugar-frosted grapes.
SUGGESTED MENU
15/Taramasalata SET1
46/Boeuf Bourguignonne, Duchesse Potatoes, Cole Slaw SET 2
65/Grape Bavaroise SET 4
Numbers refer to other Good Housekeeping card
Good Housekeeping Cookery Cards Hot and Cold Desserts. Set 4.
Plátanos al Horno (Baked Bananas)
4 servings
You will need
4 large, ripe bananas
1 cup orange juice
4 tablespoons butter
½ cup brown sugar
2 teaspoons cinnamon
Optional: cream or whipped cream as a topping.
Peel and halve the bananas. Arrange them in a shallow buttered baking dish. Pour orange juice over the bananas. Dot with butter. Sprinkle with sugar and cinnamon. Bake at 350°F. for 30 minutes, basting occasionally with juice. Serve warm or cold. Fresh or whipped cream may be used as a topping.
© Shufunotomo Co., Ltd., Japan 1975
Pochouse de Verdun-sur-le-Doubs (Freshwater Fish Stew)
ingredients:
3 pounds fish
3 onions
2 cloves
10 cloves of garlic
5 ounces diced fresh (not smoked) bacon
1 bay leaf
1 fresh sprig of ½ teaspoon dried thyme
1 bottle dry white burgundy wine
2 ounces Burgundy marc or brandy
4 ounces butter
1 Tablespoon flour
3 Tablespoons heavy cream
1 cup toasted thin slices of French bread, rubbed with garlic
instructions:
1. Clean the fish. Cut off the heads and cut the fish into thick slices.
2. Mince the onions. Stud the garlic with the cloves. Heat the bacon. Sauté the onions in the bacon, seasoning with the bay leaf and thyme until the onion becomes transparent.
3. Place the fish heads over the onions. Salt and pepper to tasted. Add the fish and wine. Increase the heat and simmer for 10 more minutes.
4. Pour the marc or brandy over the soup and ignite. This will eliminate the acidity of the wine, which has not cooked sufficiently in this short time.
5. Remove the pieces of fish. Strain, and set the resulting “court-bouillon” aside.
6. Make a roux by blending flour and butter. Add to the strained court-bouillon. Simmer for 10 minutes.
7. Remove from heat and add the cream. Place the fish over the croutons. Cover with the sauce.
You may use any freshwater fish, but the real recipe is made with pike, perch, and eel or river ling.
© Shufunotomo Co., Ltd., Japan, 1971. Published in the United States and Canada by BOBLEY PUBLISHING, a division of Illustrated World Encyclopedia, Inc. Printed in Japan.
Tarte au Fromage Blanc (Cream Cheese Pie)
ingredients:
For the crust:
1 stick + 1 Tablespoon butter
9 ounces whole wheat flour
1 cup vanilla-flavored sugar
⅛ teaspoon salt
1 egg
1 teaspoon cinnamon
1 teaspoon grated lemon peel
1 or 2 Tablespoons water
For the filling:
2 Tablespoons butter
2 Tablespoons flour
1 ½ cups milk
salt
3 Tablespoons sugar
2 beaten eggs
9 ounces cream cheese
1 handful raisins
cinnamon to taste
instructions:
The crust:
1. Melt the butter in the top of a double boiler.
2. Sift the flour into a large bowl. Make a “well” in the center.
3. Gradually stir in the butter and mix lightly.
4. Add the sugar, salt, the slightly beaten egg, cinnamon and water.
5. Knead the dough for a short time, then set aside in a cool place for 30 minutes.
6. Place this dough in a buttered mold, lining the sides. Prick the surface with a fork.
The filling:
1. Prepare a white sauce with the butter, flour, milk and salt.
2. Remove from the heat and add the sugar, eggs, cream cheese and raisins. Sprinkle with cinnamon and mix well.
3. Pour the mixture into the mold. Bake in a moderate oven for 30 to 40 minutes.
4. Serve warm or cold.
This pie, together with a fruit salad, makes an excellent meal.
© Shufunotomo Co., Ltd., Japan, 1971. Published in the United States and Canada by BOBLEY PUBLISHING, a division of Illustrated World Encyclopedia, Inc. Printed in Japan.
Jambon Persillé (Jellied Ham with Parsley)
ingredients:
2 pounds ham (or whole ham) uncooked
½ to 1 pound veal shank
1 or 2 fee of veal
3 or 6 shallots
1 bay leaf
2 fresh sprigs or 1 teaspoon dried thyme
2 fresh sprigs or 1 teaspoon dried chervil
1 fresh sprig or 1 teaspoon dried tarragon
1 or 2 bottles white Burgundy
½ cup or 1 cup minced parsley
1 or 2 Tablespoons wine vinegar
instructions:
- Place ham in a deep kettle. Cover with cold water. Cook over moderate heat for 1 hour to remove the rind.
- Place the ham in a large saucepan. Add the veal shank, calf’s foot or feet, shallots and herbs. Pepper. Add the wine. Cook over very low heat until a tablespoon of the liquid dropped on a cold dish jellies; this should take about 20 minutes per pound of meat.
- Taste the seasoning, add a little salt if necessary. Remove the ham. Break the meat with a fork, mixing the fact and lean parts.
- Alternate layers of parsley and ham in a large bowl.
- Before the stock cools completely, add the vinegar. Strain the stock and pour it over the ham. Press down firmly. Refrigerate.
- Unmold before serving.
In Bourgogne, this dish is traditional for Easter.
For 4 people, use 2 pounds of ham; for a larger group, the whole ham. If you do not have a large serving bowl, use several small ones.
This dish keeps very well if refrigerated.
© Shufunotomo Co., Ltd., Japan, 1971. Published in the United States and Canada by BOBLEY PUBLISHING, a division of Illustrated World Encyclopedia, Inc. Printed in Japan.
Vintage Recipe Cards 