Harriets Fruit Salad

With spring comes fresh fruit... but that's not what we're up to today!

Harriet's Fruit Salad

1/2 cup milk
2 whole eggs
1 lemon's juice
1 can pineapple
mandarin oranges
maraschino cherries
1 lb marshmallows

-Heat milk in heavy saucepan, and stir in eggs over low heat.
-Add juice of 1 lemon and cook into custard.
-Cool and pour custard over fruit (pineapple, oranges, cherries).
-Mix in marshmallows, serve.

The "Penny Stretchers" chapter

Grammy Gertie's trusted cookbook, that she used for over 50 years, was a 1942 edition of The Pocket Cook Book.

Due to food rationing measures during World War II, the book is extremely mindful of people's need to be frugal. The book includes such classics as, "Economy Lemon Allspice Cake" and "Inexpensive White Cake Layers". You get the sense, from the description, that there was pride in being resourceful and in sharing the sacrifice.

Excellent

HAPPY BIRTHDAY, GRAMMY GERTIE!!

It's that magical time of year again! Today, we're gonna post a memory told by Grammy a few years ago, and then follow it with a cheesecake recipe. As it says on the side, "Excellent"!

"The 4^th of July was always a big day for the Burkey family. They were all farmers and they all had farms around the same area. Everybody would meet at the Hensroth’s and there they had a big long picnic table spread out on the lawn. Everybody would sit down and eat a big meal. Everybody who came brought a dish. All those farm women were very good cooks. We all sat went together and ate – and there were probably about sixty to seventy-five people at each picnic. And that was the 4^th of July, a nice time of year. I always liked those picnics."

Anna's Cheesecake

1 lb cream cheese
1 pint sour cream
1 lb ricotta cheese
5 eggs, well beaten
1 tsp vanilla
1 1/2 tsp lemon juice
1 1/2 cups sugar
3 TB flour
3 TB corn starch
1/4 lb melted butter

-Cream the cream cheese and ricotta.
-Add eggs, sugar vanilla, and lemon juice, then blend in corn starch, flour, butter and sour cream.
-Pour into spring pan.
-Bake at 325 degrees for 1 hr and 15 min, until the cake is light in color.
-Shut off oven, and leave cake inside for 1 more hour.
-Allow to cool for an additional hour outside the oven.
-Remove from spring pan and serve.