KITCHEN CORNER · LIVE

Pies Men Like – 1934

This is a real cookbook. Well, marketing material really, from Proctor & Gamble to promote Crisco. It is dated 1934 and is 28 pages dedicated to putting you in pie paradise. “….Crisco, the digestible, vegetable shortening. It’s creamy light — it digests so quickly!”

Cookbook culture is interesting to me. This cookbook for example is 4.5 in x 3 in and while it was published in 1934, I can’t help but think it was a head of it’s time. The font is eye catching. It’s lowercase and the one color imprint looks perfect for the size. They nailed the book title. What woman would not pick up this little book in 1934? The paper is still in excellent condition. It was made in the U.S.A. HT to their marketing person.

The first eight pages are pie crust variations – cheese crust, whole wheat crust, sweet crust, extra flaky – and the rest of the book is dedicated to pure pie processes. Email me if you want these recipes.

A few you might enjoy:

Basic Pie Crust 

The following recipe makes one average-sized two-crust pie, two small one-crust pies, or 8 to 10 tarts:

  • 1 1/2 cups flour
  • 1/2 cup Crisco
  • 1/2 teaspoon salt
  • 4-4 teaspoons of water

Sift flour with salt. Work in Crisco (coarsely for a flaky crust; finely for a tender, mealy crust). Add water a tablespoon at a time, using only enough to hold the dry mixture together.

Deep Dish Apple Pie

  • 5 medium apples
  • 1/4 to 1/2 cup of sugar
  • 1 tablespoon flour

Grate apples, skin and all with coarse grater or vegetable slicer. Mix with sugar and flour. Line a deep pie plate with digestible Crisco pastry. Pour in filing and cover with top crust. Prick or slash to allow steam to escape. Bake in a hot oven (425F) for 10 minutes. Reduce heat to moderate (350F) and continue baking for 30 minutes.

Banana Cream Pie

  • 3/4 cup sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 cups milk
  • 2 egg yolks
  • 1 teaspoon vanilla
  • sliced bananas to cover bottom of baked crust

Combine sugar, flour, cornstarch, and salt, blending well. Add scalded milk. Cook over low flame or double boiler until very thick. Just before removing from stove stir in egg yolks well beaten. Add vanilla. Slice bananas over bottom of baked digestible Crisco pie crust. Pour cream filling over them. Cover top lightly with meringue.

Meringue

  • 2 egg whites
  • 4 tablespoons sugar

Beat egg whites until frothy. Add sugar, one tablespoon at a time, beating thoroughly. Bake in slow oven (325F) until meringue is browned.

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