THE BEST RECIPES SUBMITTED AT THE KANSAS CITY FOOD FAIR

 
Recipies of the Food Fair Fancies ~ 1937 Kansas City Food Fair

  FOOD FAIR CORNUCOPIA PIE

PASTRY

1 1/2 cups Aristos Never-Fail flour
1 teaspoon Morton's salt
1/2 teaspoon Dr. Price's baking powder
1/2 cup shortening
     Ice water (about 1/3 cup)

FILLING

2 tablespoons Aristos Never-Fail flour
1/2 cup C. & H. sugar
1/2 cup cherry juice
1/2  cup cooked raisins
1/2 cup canned cherries
1/2  cup crushed drained pineapple
1/2 cup Ideal walnuts
1 teaspoon lemon juice

   Pastry:   Sift salt and baking powder with flour.  Cut in fat.  Add just enough ice water to hold pastry together.  Divide in half and roll out lower crust.  Line pie pan.  Pour in filling and cover with perforated top crust.  Bake in hot oven, 450 F. about 15 minutes.  Lower temperature to moderately hot oven, 410 F. and bake about 15 minutes longer.
Filling:  Add flour to sugar.  Add cherry juice slowly.  Add fruit and lemon juice.  Cook until it starts to thicken.  Add nut meats and pour into pastry lined pan.

Miss Justine Hinters. 

 

  PEANUT BRITTLE PIE
4 eggs
3 tablespoons Aristos Never-Fail flour
1/2 teaspoon mace
1 teaspoon Burnett's extract
1 cup C. & H. sugar
2 cups Bliss Golden syrup
   Pinch Morton Salt
3/4 cup of crushed peanut brittle

   Beat eggs slightly.  Add sugar and syrup, mix well, add flour, vanilla, salt and mace.  Put in unbaked pie shell, sprinkle with crushed peanut brittle.  Bake in 350 F. oven one hour, cool, topped with whipped  cream.

Julia Bakersville.

  CHOCOLATE BUTTER SCOTCH PIE
2 cups milk, scalded
1 cup C. & H. brown sugar
1/3 cup Aristos Never-Fail flour
2 squares chocolate, melted
3 egg yolks, slightly beaten
1/2 teaspoon Morton's salt
1 tablespoons water
2 tablespoons butter
1/2 teaspoon Burnett's vanilla extract

   Combine sugar and flour.  Add to milk, stirring constantly.  Ad chocolate.  Cook over hot water, stirring constantly, until mixture thickens.  Cover.  Cook 5 minutes.  Combine egg yolks, salt and water.  Add to the cooked mixture slowly, stirring constantly.  Add butter.  Cook 1 minute, cool.  Add flavoring.  Pour into baked pie shell.   Cover with brown sugar meringue.

BROWN SUGAR MERINGUE
3 egg whites
1/8 teaspoon Morton's salt
5 tablespoons sifted C. & H. brown sugar

     Fold sugar and salt into stiffly beaten egg whites.  Pile lightly on pie.  Bake in slow oven 325 F. 20 minutes.

PASTRY
1 cup Aristos Never-Fail flour
1/2 teaspoon Morton's salt
1/3 cup shortening
      Cold water

     Sift flour and salt together.  Cut in shortening.  Add just enough cold water to hold ingredients together.  Roll out and line a 9-inch pie pan.  Prick well.  Chill.  Bake in a hot oven 450 F. about 15 minutes.  Cool.

Mrs. E. B. Spencer.

  CHEESE PIE CRUST
2 cups Aristos Never-Fail flour
1 teaspoon Morton's salt
5/8 cup (10 teaspoons) shortening
1/2 cup grated American cheese
    Ice water (about 6 tablespoons)

   Sift flour before measuring.  Sift again with salt.  Cut in shortening, add enough ice water to make dough hold together.  Handle as little as possible.  Divide dough and roll out to fit pie pan.

V. M. Laesch.

1937 Kansas City Food Fair Fancies

Vintage Kansas City.com

In association with
KC Web Links.com ~ The Ultimate Kansas City Internet Directory