Rolls and Pumpkin Pie

Two recipes in a letter from 1947.

Click to enlarge the original pages.

From the box of L.S. from Joplin, Missouri.

Jan. 7, 1947
Tues. night

Dear Lois,

I’m answering Christmas mail tonight and hope these recipes are not too late.


Combine and let dissolve:

  • 1 cake Fleishmann’s yeast
  • 1 T. sugar

Cream and add to salt:

  • 1/2 c. sugar
  • 1/2 c. shortening

Add to the above 3 well beaten eggs, then the yeast mixture.

Then add alternately 1 c. milk (scalded, cooled to lukewarm) and 4 c. flour. I use Gold Medal Flour. Mix up and let rise until double in bulk. Beat down and put in refirgerator. I do this around 5 or 6 in the evening. Then by bed time it is ready to beat down.

Next morning around 9 AM take out and divide in thirds. Roll out each third to the size of a pie crust. Butter with melted butter. Then cut in 12 wedges or triangles. Roll up each piece starting with the wide end.

Let rise until noon. Bake 425 degrees for 15 minutes.

Pumpkin Pie [Not sure, but it looks like:] Lucilo Ploughe (same an prizole)

1 c. sugar
1-1/4 c. pumpkin
2 eggs
2 c. milk (scalded)
1 t. cinnamon
(crossed out: 1/4 t. cloves)
1/4 t. nutmeg
(crossed out: 1/8 t. allspice)
1/2 t. salt

This makes a little more than a big pie. You could use a little less milk. I usually bake the extra in a little custard cup. Oh yes. I usually use top milk or add some cream.

Also coat the crust with a little egg white–and it will bake nicer… not soak in.

The college campaign committee met today and we ate down town for lunch. Have been going with Joe lots and love it. Wish I could go every time but I can’t.

Happy new year to you all.


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