Stapleton Family Cookbook admin 5 years agoNovember 18, 2021

Stapleton Family Cookbook 1900 thru 1950’s, 1935 Lemon Chiffon Pie, Ollie’s Lemon Pie & Noodle Ring

Stapleton Family Cookbook 1900 through the 1950s; Denver Colorado

Amer Cookery Book Oct. 16 ‘35

Lemon Chiffon Pie

Beat yolks of 4 eggs until thick and lemon colored. Add ½ cup sugar, 1 ts. Flour and the juice & rind of 1 lemon. Cook in double boiler until consistency of (milk?) while (?), Beat whites of 4 eggs until stiff but not dry and fold in ½ cup sugar. Fold meringue mixture into the cooked mixture. Turn into baked pie shell and bake in a moderate oven fifteen to twenty minutes. This amt. makes one nine-inch pie.

And another pie; by Ollie

Lemon Pie

Grate peel of 1 lemon and use juice

2 egg yolks – beaten

1 cup sugar

2 ts. Cornstarch in cold water

1 cup boiling water

2 ts. Butter when removing from stove.

Stapleton Family Cookbook 1900 through the 1950s; Denver Colorado

October 16, 1935

Noodle Ring

Cook ¾ cup of (?) noodles in boiling salted water, drain. Mix with 1 cup (?) cream sauce, two cups soft bread crumbs, one cup grated cheese, 1 ts. Salt, 1 ts. Minced onion and 1 egg beaten. Place mixture in ring mold, greased and lined with wax paper. Place ring in pan hot water and bake 30 to 40 min. Turn out on platter, sprinkle with paprika and finely chopped parsley. Fill center with any (?) creamed filling – such as chicken, mushroom, and (?) or celery and peas.

From Amer. Cookery – (?)

I have put quotes and a question mark where I cannot figure out the words; some of the other words may be wrong as well I put what I thought was the word I am reading. Her handwriting is very difficult to read! If you can figure them out let me know.