Grandma's Recipes #4 - Poppy Seed Torte

Poppy seed and banana tortes were an ever-present dessert at every family get together.  I found two different recipes in Grandma's recipe box.  I have no idea which one was the most commonly used.  I wasn't a huge fan of the gelatinous goo, so I also won't be the one taste testing to find out.  I'll leave that to my wonderful cousins.  As usual, [gray brackets] indicate things I had to add or substantially edit to make it easier to follow.



Poppy Seed Torte #1 (top)

Crust:
2 cups      crumbs [graham cracker]
1/2 cup     butter
2 tsp         butter

[Combine crumbs and 1/2 c butter.  Grease 9x13" pan with 2 tsp butter.  Spread crumbs across entire pan and press firmly.]

Filling
1/3 cup      sugar
3 Tbsp       corn starch
2 cups        milk
8                eggs, separated
1/2 cup      poppyseeds
2 pgks       gelatin in 1/2 c cold water
1-1/2 tsp    cream of tarter
1/2 c          sugar

Cook 1/3 c sugar, corn starch, milk and 8 egg yolks until thick [to make custard].  Add poppyseed and gelatin / water.
Beat 8 egg whites until stiff with cream of tarter.  Add 1/2 c sugar and beat until stiff, then mix with custard.  Pour over crumbs and refrigerate.


Poppy Seed Torte #2 (bottom)
2 large vanilla pudding as directed
6 eggs, separated
2 tbsp gelatine
1/2 cup poppy seeds
1/2 sugar
9x13 graham cracker crust

Cook [pudding, egg yolks, gelatin and poppy seeds] until thick.  Beat 6 egg whites.  Gradually add 1/2 sugar.  Beat till stiff.  Fold in custard.  Pour over 9x13 graham cracker crust.  Chill.