RECIPES
Compiled by Women’s Society of Christian Service
Methodist Church
Grandview, Indiana
1955
Peach Ice Cream
Legacy of Mabel K Scifres
Grandview, Indiana
2 cups canned peaches (mashed)
1 cup milk
19 marshmallows
1 ½ cups whipping cream
Put milk in double boiler. Add marshmallows and allow to heat. When they are melted and dissolved and mixture has cooled, add peaches and whipped cream.
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Lemon Sherbet
Legacy of Margaret Biedenkopf
Grandview, Indiana
½ cup lemon juice
grated lemon rind
1 cup and 2 Tablespoons sugar
2 cups milk
Mix and pit in tray and freeze until mushy. Take out and beat well and return to tray and freeze until ready to serve.
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Frozen Fruit Salad
Legacy of Agnes Cummings
Grandview, Indiana
1 ½ cups crushed pineapple
4 tablespoons powdered sugar
1 cup cream cheese, run through sieve
1 cup cooked mayonnaise
1 cup whipping cream
1 small bottle maraschino cherries
Mix pineapple and sugar together and chill for one hour. Then drain all liquid off.
Take cream cheese and add to mayonnaise dressing. Fold in whipped cream.
Cut cherries in small pieces and add to pineapple and cream mixture.
Mix all well together. Freeze for three hours.
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Raspberry Whip
Legacy of Helen Kirk
Grandview, Indiana
1 cup raspberries
1 cup powdered sugar
1 egg white
Beat together with rotary egg beater until stiff (about 20 minutes).
Makes 6 servings.
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Brown Betty
Legacy of Helen Kirk
Grandview, Indiana
2 cups toasted bread crumbs
¼ cup melted butter
4 pared and sliced apples
½ cup sugar (brown or white)
Cinnamon to taste
½ cup hot water or little more
Alternate layers of apples, crumbs and sugar in baking dish.
Serve with sauce or whipped cream.
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Grape Nuts Pudding
Legacy of Helen Kirk
Grandview, Indiana
1 cup sugar
1 cup Grape Nuts
1 cup chopped nuts
3 tablespoons flour
2 eggs
2 teaspoons baking powder
1 cup milk
Put in double boiler and cook 1 hour.
Serve with whipped cream.
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Raspberry Sherbet
Legacy of Mrs H. W. Claycamp
Grandview, Indiana
1 cup sugar
1 quart raspberries
1 Tablespoon lemon juice
1 egg white
Add sugar to raspberries and let stand in refrigerator for 2 hours.
If the mixture does not seem sweet enough, more sugar may be added.
Add lemon juice and beaten egg white and freeze.
Serve in glasses garnished with whipped cream.
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Date Roll Pudding
Mrs Lydia Herron
Grandview, Indiana
1 cup dates
16 graham crackers
16 marshmallows
½ cup nuts
Enough sweet milk to mix good.
Mix all together. Roll in rolled graham crackers.
Cut in slices. Serve with whipped cream.
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Tasty Cobbler
Legacy of Rae Turner
Grandview, Indiana
Melt ½ cup butter in pan in which cobbler is to be baked.
Mix:
1 cup sugar
1 cup milk
2 teaspoons baking powder
¼ teaspoon salt
Pour this mixture over butter, then pour sweetened fruit over batter.
Bake at 350 degrees.
If fresh fruit is used, be sure to cook and sweeten before adding.
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Mixed Fruit Pinch
Legacy of Mrs. H. W. Claycamp
Grandview, Indiana
1 ½ cups water
1 ½ cups sugar
1 quart grape juice
2 quarts chilled water
Juice of 6 lemons
Juice of 6 oranges
1 pint of tea
1 pint grated pineapple
Boil water and sugar 10 minutes.
Cool and all other ingredients and let stand 1 hour.
Add chilled water and serve with chipped ice.
This will serve twenty-five people.
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Fruit Punch
Legacy of Mrs. Wm H. Forsythe
Grandview, Indiana
3 cups sugar syrup (1 cup sugar and 2 cup water. Boil 6 or 7 minutes. Let cool.)
3 cups boiling water (Pour over ¼ cup tea leaves. Let cool.)
Then add:
3 cups orange juice
1 cup lemon juice
3 cups pineapple juice
1 quart gingerale (Add when ready to serve.)
This recipe makes 2 gallons.
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Ice Cream Dessert Salad
Legacy of Alma Banks
Grandview,Indiana
Dissolve . . . 1 Package lemon flavor gelatin in 1 cup boiling water.
Chill until partially set.
Add . . . . . . . 1 cup (No. 2 can) crushed pineapple, drained.
1 pint soft vanilla ice cream
½ cup chopped pecans
¼ cup diced maraschino cherries
Mix well and quickly pour into paper lined muffin tins.
This is attractive served in the vari-colored cup cake paper liners.
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Frozen Salad
Legacy of Alma Banks
Grandview,Indiana
Blend:
1 cake Philadelphia cream cheese
¼ cup Mayonnaise
Add:
½ cup crushed pineapple (drained)
Whip:
1 cup heavy cream with
¼ cup confectioners sugar
Add:
12 maraschino cherries, diced
Mix all together and freeze.
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Lemon Meringue Pie
Legacy of Jamie Billingsley
Grandview, Indiana
1 baked 8-inch pie shell (pastry or crumb)
1 (15 oz.) can sweetened condensed milk-Eagle Brand or any other brand
½ cup lemon juice
2 eggs separated
¼ teaspoon cream tartar
4 tablespoons sugar
Blend sweetened condensed milk, lemon juice and egg yolks. Pour into pie shell.
Add cream of tartar to egg whites; beat until almost stiff enough to hold a peak. Add sugar gradually, beating until stiff nut not dry.
Pile lightly on filling.
Bake in a slow oven (325 degrees) 15 minutes or until lightly browned.
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Pineapple Sherbert
Legacy of Jamie Billingsley
Grandview, Indiana
Juice from 1 lemon
Juice from 1 Orange
Drain juice from 1 small can of crushed pineapple
Add ¾ cups sugar and ½ cup water to these and cook over medium hear until sugar dissolves and juice comes to a boil. Remove from heat and cool. Add crushed pineapple and 2 ½ cups sweet milk gradually while stirring. Pour into tray in automatic freezer. When this has frozen about 2 inches around edge of pan stir and add the well beaten whites of 2 eggs to which has been added 4 tablespoons of sugar. After it freezes the second time, stir again and return to freezer. This makes about a quart.
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Fresh Peach Ice Cream
Legacy of Maude Armstrong
Grandview, Indiana
2 cups peach pulp
¾ cup sugar
½ teaspoon almond flavoring
juice of 1 lemon
2 whole eggs
2 tablespoons sugar
½ pint cream
Select soft peaches. Mash thoroughly and run through sieve. Add sugar and lemon juice and dissolve. When thoroughly dissolved, pour into tray and freeze to a mush. Beat egg whites, adding the 2 tablespoons sugar, then add egg yolks and mix. Whip cream to a thick custard consistency and combine this with the beaten eggs. Add frozen peach pulp and mix lightly. Return to super freezer and continue to freeze.
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Butterscotch Pie
Legacy of Margaret Biedenkopf
Grandview, Indiana
1 cup brown sugar, firmly packed
6 tablespoons flour
¼ teaspoon salt
2 ½ cup milk
2 eggs, slightly beaten
3 tablespoons butter
1 teaspoon vanilla
1 baked 9 inch pie crust
Combine brown sugar, flour and salt in top of double boiler. Add milk and egg yolks, mixing thoroughly. Place over rapidly boiling water and cook only 10 minutes, stirring constantly. Remove from boiling water and add butter and vanilla. Cool, turn into pie shell. Top with meringue.
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Raisin Pie
Legacy of Flossie Sauter
Grandview, Indiana
1 cup raisins, boiled tender
1 cup cold water
1 egg
Pinch of salt
1 cup sugar]2 tablespoons flour]2 tablespoons butter
1 tablespoons vinegar
Boil all together until thick.
Let cool before putting in crust.
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Rhubarb and Banana Pie
Legacy of Flossie Sauter
Grandview, Indiana
2 cups finely cut rhubarb
2 bananas thinly sliced
1 cup sugar
2 tablespoons flour
Mix sugar and flour and combine with fruit. Put into a deep tin lined with a rich crust. Cover with top crust and bake in a hot oven, 425 degrees, 15 minutes then at a more moderate heat, 350 degrees.
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Pecan Pie
Legacy of Idah Byrne
Grandview, Indiana
2 cups sugar
1 cup pecans
1 cup raisins
½ cup butter
½ cup cream
½ teaspoon nutmeg
Yolks of 3 eggs
Mix all together and last add the beaten egg whites. Fold in and bake in crust.
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Cherry Pie
Legacy of Lucy Porter
Grandview, Indiana
Combine:
2 ½ teaspoons Minute Tapioca
1 cup sugar
½ teaspoon salt
1 tablespoon melted butter
2 ½ cups drained canned cherries
1 cup cherry juice
Let stand 15 minutes.
Line 9 inch pie pan with pastry; fill with cherry mixture; cover with top crust.
Bake 45 minutes.
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Pineapple Chiffon Pie
Legacy of Grace Samuels
Grandview, Indiana
Make a pie shell.
Bring to a boil:
1 ¼ cups crushed pineapple
Stir in until dissolved:
1 package lemon juice
Mix in ¾ to 1 cap sugar
Cool until stiff.
Chill large can Pet milk. Whip until stiff. Add 1 teaspoon lemon juice.
Pour on top of jello mixture and beat in slowly.
Pour into pie shell and chill.
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Pecan Pie
Legacy of Mildred D. Tremper
Grandview, Indiana
½ cup sugar
2 tablespoons butter
2 eggs, beaten
2 tablespoons flour
¼ teaspoon salt
½ teaspoon almond extract
½ teaspoon vanilla
1 cup Karo syrup
1 cup chopped pecans
Cream butter; add sugar and beat eggs, then salt, extracts and syrup. Add flour and beat well. Add pecans, pour into pie shell and bake ½ hour in moderate oven.
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Marie’s Pineapple Pie
Legacy of Maria McCoy
Grandview, Indiana
¼ cup corn starch
2/3 cup sugar
2 cups scalded milk
¼ teaspoon salt
3 slightly beaten egg yolks
2 teaspoons butter
½ teaspoon vanilla
½ cup crushed pineapple, drained
Mix corn starch, sugar, salt. Gradually add milk. Cook in double boiler until thick, stirring constantly. Then slowly add small amount of hot mixture to egg yolks and stir into remaining hot mixture. Cook 5 minutes. Cool a little and add butter and vanilla. Then stir into well drained pineapple and pour into cooled pie shell. Cover with whipped cream or meringue. For variety add banana or coconut.
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