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Grape Pie and Other Recipes I remember my aunts talking about my grandmother making a grape pie when they were little girls, but they didn't know how it was made or what went in it. I never ran across a recipe for Grape Pie until a e-mail showed up a few days ago. Our thanks to Vicky Fretwell of Northport, Alabama for
sharing the following recipes with us. She found them in the HOME COMFORT
COOKBOOK, Copyright 1938. By the Wrought Iron Range Co of St Louis, Missouri. GRAPE PIE
Stem grapes and slip pulp out of skins.
Cook pulp, covered, until seeds loosen. Press it through a coarse sieve
to remove seeds. Mix strained pulp with skins, sugar, tapioca, lemon juice and
rind. Line a pie pan with pastry, fill with grape mixture. Cover
with lattice or top crust. Bake in hot oven 10 minutes, then lower heat to
moderate and bake until done- about 15 to 30 minutes longer. MOLASSES CRUMB PIE
Prepare crumbs by creaming shortening, adding sugar, flour, salt and spices. For liquid, dissolve baking soda in water, add molasses and
egg. Line deep pie dish with rich pastry. Sprinkle bottom
thickly with crumb mixture. Pour on some of liquid mixture and continue
alternating ingredients until crust is filled, having crumbs on top. Bake in hot
oven until crust begins to brown. Reduce to moderate heat and continue baking
until filling is firm, about 25 to 45 minutes altogether. May be spread with
sweetened whipped cream, sprinkled with nutmeg and cinnamon. PEAR CHIPS
1/4 chopped ginger
4 lemons Peel pears, remove stems, quarter and core. Cut into small pieces. Add sugar and ginger and allow to stand over night. In the morning, quarter lemons, remove seeds and cut into small pieces. Add lemons to pears and cook very slowly for 3 hours. Pack in sterilized jars and seal. Peaches may be prepared in the same way. | ||||||||||||||||||
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