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Newspaper
Cedar Rapids Gazette
Location
Cedar Rapids, Iowa, United States of America
Date
Jan 24, 1937
Page
35
Last year's contest prize list features orange pie and coconut pie among multiple recipes by local contributors including Mrs C. L. Johnson Mrs Edna Peck Mrs L A Miller and Mrs David Milne. The notes promote Sahara Baseball Cedar Rapids Fuel Montgomery Ward and Cedar Rapids Knitting Co along with kitchen tips and a stove trade-in offer.
A recipe describes baking a two crust strawberry and rhubarb pie with cornstarch sugar and butter dotting the filling. Directions include pastry prep, mixing dry ingredients, filling, lattice top, and a two-stage bake. Also an ad notes Newman’s Basement Shoe Repair refinishes suede shoes with delivery and charge accounts.
A nostalgic recipe describes a baked Alaska style pie with a pastry shell filled with peaches, sugar, ice cream, and a meringue topping. It instructs a brief 450 degree bake until the meringue browns and emphasizes using DOWSMAN ITS DAIRY MILK for a pronounced dairy flavor.
Apricot Dainty Pie filling combines soaked apricots with water sugar salt and ginger cooked to thick pulp pressed through a sieve then gelatine dissolved in water cooled until set beaten with clover butter until fluffy folded with whipped cream. Pile in a baked pie shell and top with a criss cross of Mrs. Robert Bushnell.
Bake crust then arrange 2 or 3 bananas in crust and bake. Prepare filling with sugar corn starch egg yolks and vanilla, pour over bananas. Beat egg whites with sugar to stiff froth spread atop and bake till brown. Reichmann ad promotes Morris Plan as a family finance home for debts or purchases.
A cheese crust base is pressed into a buttered pie plate then filled with a layer of apricots and coconut. A sugar corn starch glaze is heated with apricot syrup and lemon juice and poured over the fruit before baking at 375 degrees for 25 to 30 minutes. Mrs Dorothy Geiger noted in LUBERGERs parade of kitchens.
A pie recipe uses graham crackers butter sugar and fruit. Bake crust at 425 degrees for ten minutes then fill with strawberries and bananas and top with whipped cream. Yield a single eight inch pie. Credit to Mrs Floyd Robb from an Iowa Electric Light and Power Company ad inviting electric cookery trials.
Dark layer combines unsweetened chocolate milk and cornstarch until thick, then vanilla, cooled and poured into a baked pie shell. Light layer blends egg yolk sugar salt and milk, heat to scald, adds gelatin, then cools and folds in egg white and vanilla. Top with whipped cream.
A historic recipe describes filling a baked pie shell with strawberries and a cream cheese whipped cream layer. It guides making a light strawberry syrup, thickening with cornstarch, cooling, and topping with a meringue spread over the cooled pie. Stated as a note from Mrs L C Schlotterback.
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