Back in the early days of the 1940s and ’50s we made most of our desserts at home rather than buying something at the local corner store. That way we knew exactly what was in them and the lady folks experimented from there to enhance the home baked treats.
graham, chocolate or vanilla wafers, gingersnaps, shortbread, or zwieback. For every 1½ cup of fine crumbs, use ¼ cup butter. Depending on a hot or cold filling, chill for one hour or bake for 8 minutes as 375ºF and then cool.
Pie Fillings: Chiffon or cream, ice cream, Bavarian cream, snow , gelatin, any fresh fruit, canned fruit (drained) or frozen fruit (thawed and drained first).
Meringue: Let whites warm up before beating. Always spread on a hot filling. Allow 1 teaspoon of water for each white, to increase the volume and make a more tender filling.