Recipe: Strawberry Icebox Puddings - 2 (1930's)

I found these on the Internet from an very old newspaper clippings.

STRAWBERRY ICEBOX PUDDING
Source: The Daily Times, Rochester and Beaverton, PA, Household Hints/by Mrs. Mary Morton 6/9/1932
Makes six portions

One pint strawberries
One cup powdered sugar
One cup heavy whipping cream
One teaspoon vanilla
Eighteen sweet biscuits (cookies)

Wash and hull berries and reserve six to eight berries for garnishing. Crush the remaining berries and add sugar. Let stand ten minutes to draw out the juice.

Beat cream stiff and add vanilla. Crumble the biscuit fine, mix with berries and fold into whipped cream mixture. Turn into pudding dish and let stand for four to six hours in refrigerator.

Turn out, garnish with remaining berries and serve plain or with additional whipped cream.

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STRAWBERRY ICEBOX PUDDING
Source: The Daily Times, Rochester and Beaverton, PA, 4/24/1939
Makes six servings

One pint strawberries
One cup powdered sugar
15 flaky crackers
One cup heavy whipping cream
One teaspoon vanilla
10 marshmallows, cut small

Wash and hull berries and reserve six to eight berries for garnishing. Chop remaining berries and add to sugar. Let stand 10 minutes.

Crumble crackers fine. Beat cream stiff and vanilla and marshmallows. Mix prepared fruit and crackers and fold into cream mixture. Turn into pudding dish and let stand four to six hours in refrigerator.

Garnish with remaining berries and serve plain with additional whipped cream.