Sunday, April 20, 2014

Two selections from 1942 Borden booklet of "magic recipes"

A few days ago, I wrote about a "well-loved 1942 Borden recipe booklet," and I asked you which recipes from its pages you wanted me to reprint here.

I received two requests, so here they are...

Unbaked brownies
(Makes about 18)
  • 2 squares (2 oz.) unsweetened chocolate
  • 1⅓ cups (15 oz. can) Eagle Brand Sweetened Condensed Milk
  • 2 cups (⅓ pound) vanilla wafer crumbs
  • 1 cup finely chopped walnut meats
1. Melt chocolate in top of double boiler.
2. Add Eagle Brand Sweetened Condensed Milk and stir over rapidly boiling water 5 minutes until thick.
3. Remove from heat. Add vanilla wafer crumbs and ½ cup of the nut meats.
4. Butter shallow pan and sprinkle with ¼ cup nut meats. Place chocolate mixture in pan and spread evenly, using a knife dipped in hot water. Sprinkle top with rest of nuts.
5. Chill in refrigerator 6 hours or overnight. Cut into squares.

Magic lemon meringue pie
(Makes an 8-inch pie)
  • 1⅓ cups (15 oz. can) Eagle Brand Sweetened Condensed Milk
  • ½ cup lemon juice
  • Grated rind of 1 lemon or ¼ teaspoon lemon extract
  • 2 eggs, separated
  • 2 tablespoons sugars
  • baked pie shell (8-inch)
1. Blend Eagle Brand Sweetened Condensed Milk, lemon juice, grated lemon rind or lemon extract, and egg yolks.
2. Pour into baked pie shell.
3. Cover with meringue, made by beating egg whites until foamy, then adding sugar gradually, beating until stiff.
4. Bake in moderate oven (350° F.) 10 minutes or until brown. Chill.

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