Last week, I gave my debut presentation of ‘Cooking Through the 20th Century.’ It was a zoom presentation for an Osher Lifelong Learning Institute (OLLI) group in Fresno, CA.
I presented one recipe from each decade of the 20th century, based on recipes found in cookbooks I own.
I showed photos of the cookbooks and showed photos of the dishes in various steps and the completed products.
I found it a challenge to offer good-tasting recipes from the earliest parts of the 20th century. Tastes were simpler with fewer spices and techniques than we’re used to today.
But I was pleased with the 10 recipes presented. Over the next several months I’ll share some of these recipes here so you can get an opportunity to see the uniqueness of these old cookbooks and what they have to offer us today in the 21st century.
Today’s recipe is Banana Cream Pie from the 1935 copy of ‘The Household Searchlight Recipe Book.’ It is a 288-page, hardback with a variety of information, including recipes, methods of cookery, and explanation of terms.
The cookbook was published by editors of The Household Magazine in Topeka Kansas. According to the introduction, this was a publication designed to ‘work out the problems of homemaking common to every woman who finds herself responsible for the management of a home and the care of children.’
The sections are divided with tabs to make it easier to locate. My copy is fairly tattered with the spine loose, but still attached. This makes me think the previous owner used it regularly. This is reinforced with the number of hand-written recipes in the back, along with newspaper cut-outs of recipes that the owner thought sounded appealing.
I have marked several dozen recipes I plan to make so you can expect to see reference to this cookbook again.
If you know anything about The Household Searchlight Recipe Book or magazine, please let me know. I’m curious to find out more about it.
While I really like how this recipe turned out, I did modify the cooking techniques somewhat. I made Banana Cream Pie from scratch often when my kids were growing up (a good way to get more calcium in them) so I knew what to expect in the process when the recipe didn’t spell it out.
Like many dishes of this era, it can be made for mere pennies today. Remember, this cookbook was published in the height of the Great Depression when food supplies were low. I’m glad someone had the fortitude to publish this volume so we can get a glimpse into what life was like in the American kitchen at this time.
when I think about how many times I’ve resorted to using an instant banana pudding mix with all of the unpronounceable ingredients in it to make this same dessert, I’m proud to present a treat that is 100% natural with no hidden substances. You can use the same cream mix to make coconut cream and pecan cream pies/puddings.
Enjoy!
**
1935 Banana Cream Pie
Crust:
*I used a store-bought frozen pie crust. Life is too short to make pie crusts! Maybe someday I’ll attempt to make my own. The package said to thaw a single pie crust, then bake in 400-degree oven for 10 minutes or whatever time and temperature the package recommends. Cool.
Cream:
¾ cup sugar
1/8 teaspoon salt
1/3 cup flour
2 tablespoons butter
2 eggs, well-beaten
2 cups milk, scalded (I didn’t scald with no adverse effects)
½ teaspoon vanilla
The recipe says to ‘combine butter, sugar, salt, flour, and eggs.’ I broke it down to this process:
Mix sugar, flour, and salt in a small mixing bowl.
In large saucepan melt butter over low heat. Gradually stir in dry ingredients, using a whisk. (I like a rubber whisk to cut down on the scraping sound)
Add eggs. Continue stirring slowly.
Cook mixture over low heat, stirring constantly and slowly.
Add milk gradually, continuing to stir.
Cook over hot water until thick and smooth.
*This sounds like using a double boiler which I rarely use. Instead, I continued to stir the mixture over low heat until mixture thickened.
Quickly remove from heat and add vanilla flavoring, stirring well.
The recipe didn’t mention allowing my mixture to cool before spreading it in the pie pan, but I prefer to do it this way.
After crust and mixture have cooled, cover bottom of baked pastry shell with thinly sliced bananas.
*I suggest mixing in banana slices with cream for a better taste.
Pour into cooled baked pastry shell.
Chill pie overnight so it will set up easier for cleaner serving.
Serve with whipped cream or if desired, cover pie with meringue. If choosing meringue, bake pie in slow oven (325 degrees) for 20 minutes.
Yield: 8 servings
Vintage Eats of Kayleen Reusser 
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