Lemon Meringue Pie - 1930s

1/2 cup water

7 Tablespoons cornstarch

1 1/2 cups water

1 1/4 cups sugar

3 egg yolks, slightly beaten

1 lemon (grated rind and juice)

1 Tablespoon butter

1 Baked Pie Shell

Mix 1/2 cup water and cornstarch to thin paste. Combine 1 1/2 cups water and sugar in top of double boiler and bring to boil over direct heat. Add cornstarch paste and cook until mixture begins to thicken; return to double boiler and continue cooking until thick and smooth (15 minutes). Pour over slightly beaten egg yolks, return to double boiler, and cook 1 minute longer. Add lemon rind and juice and butter and blend well. Cool and pour into pie shell. Top with meringue. (see below)

Meringue:

2 egg whites

6 Tablespoons sugar

1/2 teaspoon vanilla or 1 teaspoon lemon juice

Beat egg whites until stiff, but not dry. Add sugar gradually, beating constantly. Add vanilla or lemon juice. Pile lightly on filling in baked pie shell. Bake in slow oven (325) for 15 minutes or until firm and delicately browned.

Source: What Shall I Cook Today?, Spry Shortening, 1930s, Lever Brothers Co.

Chocolate Cream Pie - 1936

3 squares Baker's Unsweetened Chocolate
2 1/2 cups milk
1 cup sugar
6 Tablespoon flour
1/2 teaspoon salt
2 egg yolks, slightly beaten
2 Tablespoons butter
1 teaspoon vanilla
1 baked 9-inch pie shell

2 egg whites
4 Tablespoons sugar

Add chocolate to milk and heat in double boiler. When chocolate is melted, beat with rotary egg beater until blended. Combine sugar, flour, and salt; add gradually to chocolate mixture and cook until thickened, stirring constantly; then continue cooking 10 minutes, stirring occasionally. Add egg yolks gradually, stirring vigorously; cook 2 minutes longer. Add butter and vanilla. Cool. Turn into pie shell. Beat egg whites until foamy throughout; add sugar, 2 tablespoons at a time, beating after each addition until sugar is blended. Then continue beating until mixture will stand in peaks. Pile lightly on filling. Bake in moderate oven (350) 15 minutes. Sprinkle 1/2 Baker's Coconut, Premium Shred, over meringue before browning, if desired. Or substitute whipped cream for meringue.

Recipe taken from Baker's Famous Chocolate Recipes, copyright 1936 by General Foods Corporation