1950's Carb-O-Licious Dessert Recipes

Jelly Roll

1 1/2 cups sifted enriched flour

1 1/2 teaspoons baking powder

3 eggs

1 1/8 cups sugar

1 teaspoon vanilla extract

3/4 cup scalded milk

2 tablespoons lard

1 jar of your favorite jelly

2 tablespoons confectioner's sugar

Sift flour with baking powder. Separate eggs. Beat whites until stiff and yolks until creamy, then fold together. Gradually add sugar, then flour mixture, then vanilla and last the hot milk combined with lard. Pour into a jelly roll pan 11 x 17 inches and bake at 350° for twenty minutes. Turn onto a slightly dampened cloth. Trim 1/2 inch of crust from sides. Spread with jelly and roll. Dust with confectioner's sugar. Makes ten to twelve servings.

Homemade Pastry Mix

7 cups sifted enriched flour

4 teaspoons salt

1 3/4 cups lard

Add salt to flour. Cut lard into flour and salt with a fork or pastry blender until the crumbs are about the size of small peas. Cover, store in a refrigerator until ready to use. Yields eight single pie crusts.

Blueberry Pie

2 1/2 cups homemade pasty mix

4 to 6 tablespoons cold water

2 12 ounce packages of frozen blueberries

4 tablespoons cornstarch

1 cup sugar

2 teaspoons lemon juice

1/4 teaspoon salt

Add cold water, a little at a time, to pastry mix, mixing quickly and evenly through flour with a fork until dough just holds in a ball. Use as little water as possible. Chill before rolling. Divide the dough. Roll half of dough to about 1/8 inch in thickness and line a 9-inch pie pan, allowing 1/2 inch of crust to extend over the edge.

Pie filling: Defrost blueberries, add lemon juice. Mix sugar, cornstarch and salt. Combine with berries.

Place filling in unbaked pie shell. Roll our remaining pastry, making a design with gashes to allow for escape of steam. Place over filling. Fold lower crust over top crust. Crimp edges. Bake in a 425° oven for 35 minutes.