Gardens of California ® LLC
The 1930's recipies that follow come from "Treasured Recipies" being the 160 Honorable Mention Winners in the $250.00 Prize Contest in connection with the 1933 Eigth Annual San Francisco FOOD SHOW, published by the San Francisco Call - Bulletin and presented by Ann Welcome, Semi - weekly broadcasts "Songs by the Kitchen Sink" Station KPO.
Pastry: 1 1/2 cups flour, 1/2 cup shortening, 3/4 tsp. salt, enough water to hold together.
Sift the flour and salt and cut the shortening with kinfe until finely divided. Add water sparingly mixing it with dry ingredients. Form dough with hand and roll on board to 1/4th thickness. Spread 1/3rd remaining shortenng on 2/3rd dough nearest you, fold twice to make three layers, folding in first that part in which shortening has not been spread. Turn dough, putting folded edges to the sides; roll out, spread and fold as before. Repeat once more. Use a light motion in handling rolling pin, and roll from center outward. Bake pastry shells. Cool.
Filling: 2 lbs. rhubard, 1 cup of sugar, 1/2 cup strained orange juice, 2 tbsps. water, 1 tbsp. butter, 1 tbsp. powdered gelatin, 1 piece of orange rind and 1 cup whipped cream flavored and sweetened.
Directions: Cut rhubarb into 1 inch pieces and place in baking dish in layers, sprinkling sugard between layers. Add 2 tbsps. water, 1 tbsp. butter and a few thin strips of orange peel. Place in moderate oven and bake 1 hur with cover. Dissolve gelatin in orange juice and when rhubarb is cooked remove it from oven and add this mixture to it. Let it cool. When ready to serve fill individual pastry shells with rhubarb mixture, heap with whipped cream and decorate with crystallized orange peel.
Miss Wilma Cramerding
San Francisco . . San Francisco Call Bulletin Oct. 7, 1933 San Francisco Call Bulletin Oct. 7, 1933