La Habra California 1930 – 1960’s

January 1933

Lemon Marshmallow Bavarian Filling         

1 T. gelatine                 ¼ c. cold water                     ¾ c. sugar

¾ c. water                    4 T. lemon juice

1 c. whipping cream    12 marshmallows

Soak the gelatine in cold water 5 min.  Bring the sugar & water to boiling point, and add to softened gelatine.  Add lemon juice & cool until mixture begins to stiffen.  While gelatine is chilling, cut marshmallows in eights & soak them in the whipping cream.  Now beat the cream & marshmallows until stiff, fold into the gelatine, & pour into the baked crumb crust, or into a flaky pastry crust if desired.  This is a truly lovely filling.

Sunset Jan, 1933    

This would be a nice filling for the graham cracker pie crust in the January 16th recipe.

Butter Cookies (Spritzer)      

Cream:

¾ lb. butter

1 c. sugar

Beat 1 egg & add to creamed sugar & butter.  Add 4 c. flour, sifted.  Dough gets very stiff.  Make with a Todco Cookie maker.

E.S.S. Jan 1934

Chocolate Almond Cookies (very good)

½ lb. sifted sugar

3 or 4 egg whites, well beaten

6 ounces blanched almonds (chopped)

4 ounces grated chocolate

Bake in slow oven

E.S.S.  Jan. 1934

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