Kitchen Krafts

Grandma Matheson’s Chiffon Pumpkin Pie

3 eggs, separated

1 cup sugar

1 1/4 cups pumpkin

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

1/4 teaspoon ginger

1/2 teaspoon salt

1 cup milk

2 envelopes gelatin

1/2 cup cold water

9″ (22 cm) pie shell, baked

1 cup whipping cream, whipped

1. Beat egg yolks lightly.

2. Stir in 1/2 cup sugar, pumpkin, spices, salt, and milk; cook in double boiler until thick.

3. Dissolve gelatin in water and add to mixture. Cool.

4. Beat egg whites till stiff, then gradually beat in remaining 1/2 cup sugar.

5. Fold egg whites into pumpkin mixture and pour into pie shell.

6. Refrigerate until ready to serve. Top with whipped cream.

Grandma Fischer’s Stollen

4 cups milk

1 cup sugar

4 teaspoons salt

1 cup shortening

2 tablespoons yeast

1 cup water, 95º–105º F (38º–42º C)

2 teaspoons sugar

4 eggs, beaten

14 cups flour

1 cup chopped nuts

1 cup raisins

1 pound (.5 kg) candied citron

confectioners’ sugar

butter or margarine

1. In large pan, add first sugar, salt, and shortening to milk, then scald. Let cool.

2. Combine yeast, water, and second sugar; set aside.

3. Mix cooled milk mixture with eggs. Add 7 cups flour and mix thoroughly.

4. Stir in yeast, then remaining flour.

5. Knead 5 to 10 minutes until smooth; add nuts, raisins, and citron, and mix just enough to distribute evenly throughout dough.

6. Place in large greased bowl, turning dough so top is lubricated; cover, and let rise until double in size.

7. Punch down dough, and divide into 6 loaves. Place in greased loaf pans and again let double in size.

8. Bake at 325º; F (165º; C) for 45–50 minutes.

9. Remove immediately and let cool on racks. While still warm, rub butter on tops, then sprinkle with powdered sugar.

Illustrated by Robyn S. Officer