Lemon Filling Or Sauce 1930 Recipes

OLD FASHIONED LEMON SAUCE

Steps:

• Cream together the sugar and butter in a small pan over low heat. Add the slightly beaten egg and blend. Add the juice from 1 lemon and the zest from the lemon. Add the boiling water slowly and stir over the low heat till mixture thickens.

1930'S OLD FASHIONED LEMON PIES

Steps:

• 1. Cream butter and sugar--beat in the 6 egg yolks.Add water and cornmeal--grated lemon rind and the juice of 2 lemons.
• 2. Fold in stiffly beaten egg whites and bake these pies at 350 degrees till brown.

CHEESE CAKE 1930

Steps:

• 1. Preheat the oven to 300 degrees and cut a piece of parchment paper (the same size as the bottom of your springform pan) and place on the bottom of the pan.
• 2. They rolled out the graham crackers with a rolling pin to make crumbs, but I would put them in a food processor and pulse until fine
• 3. Cream the butter until soft and then add to the crumbs, mix well, and press into a spring form pan, bottom and sides (can use a glass to help form the sides) NOTE: I've never creamed butter by itself before, but that is what the recipe says -- Marcia
• 4. Zest the rinds of the 3 lemons, then juice the lemons, and add the two cans of Eagle Brand sweetened condensed milk to the juice and zest, then stir to incorporate.
• 5. Add six eggs yolks ONE AT A TIME, beating each egg yolk into the mix very well until all yolks are added -- beat on slowest speed possible, just until smooth -- You want to avoid beating air into the mixture. Too much air will make the cheesecake fall. Overbeat can also cause cracks to form in the cheesecake as it bakes.
• 6. Separately beat the egg whites until stiff and gently fold into the mixture
• 7. Carefully pour all into the spring form pan covering and filling the graham cracker crust
• 8. Place the cake pan into the 300 degree oven, then turn the heat up to 350 letting the cake both raise and bake for 40 minutes -- DO NOT OPEN THE OVEN DOOR, or jostle the oven, or slam the door, etc. probably have to do while the kids are in school LOL
• 9. When the 40 minutes have passed, turn the heat off in the oven but DO NOT OPEN THE DOOR -- just let it sit for 10 minutes
• 10. After the 10 minutes have passed, then open the door, but DO NOT TOUCH THE CAKE -- it should not be moved or touched for 1 hour -- just let it rest in the cooling oven with the door ajar for an hour
• 11. Then remove the cake and let finish cooling. Cool completely before refrigerating. Chilling a warm cheesecake will trap condensation in the cake and make it soggy.
• 12. Cheesecakes always need to be well chilled before removing from the pan and serving, preferably 12 to 24 hours before cutting (the cheesecake will solidify to a perfect consistency during this time)..
• 13. After it has chilled for at least 12 hours, then slide a small knife around edges of cake to loosen it from the pan and remove sides of the spring form pan; and transfer onto a cake plate and serve.
• 14. This is the recipe that was beside the lemon sauce recipe in Mom's notebook that I posted. ( https://www.justapinch.com/recipes/sauce-spread/fruit-sauce/lemon-filling-or-sauce-1930.html?p=9) You can use any kind of glaze, glace, or sauce (berry, cherry (https://www.justapinch.com/recipes/dessert/fruit-dessert/black-cherry-glace-for-cheesecake-or-ice.html?p=14), lemon, chocolate, vanilla, caramel, etc.) to serve, but it is excellent plain, too, or with a bit of cinnamon sprinkled on top.
• 15. I got the additional hints and tips from: http://askville.amazon.com/make-cheese-cake-release-springform-pan/AnswerViewer.do?requestId=57041016