Great Grandma Block's 1936 "Household Searchlight" cookbook has many wonderfully interesting two-crust pie recipes that we would love to share with you....
(Information about the cookbook: Household Searchlight, 1936)
Green Tomato Mince-Meat
1 peck green tomatoes
1 quart sliced apples, fresh or dried
1 pound seedless raisins
salt
1 pound suet, chopped
cinnamon, nutmeg, and cloves
2 1/2 pounds brown sugar
3 lemons
Wash tomatoes. Cut in small pieces. Sprinkle with salt. Let stand overnight. Drain. Add sufficient water to prevent sticking. Cook 30 minutes, stirring frequently. Add lemon juice, grated rind 1 lemon and white of 1 lemon cut in small pieces. Add apples, suet, raisins and sugar. Add spices to taste and a few grains of salt. Simmer slowly, stirring frequently, until tomatoes and apples and tender and flavors are blended. Pack in freshly sterilized jars. Seal. - Mrs. Everett Clarkson, Sunder, Tex.
Mock Mince Pie (Prize Winning Recipe)
1 cup chopped raisins
5 large crackers, rolled fine
1 egg, well beaten
1/2 cup molasses
1/2 cup vinegar
1 cup sugar
1 cup cold strong tea
1 tablespoon butter
few grains salt
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon allspice
Combine ingredients. Mix thoroughly. Pour into pastry-lined pie pan. Cover with top crust. Bake in hot oven (425 degrees Fahrenheit) about 25 minutes - Mrs. Carrie A. Ritter, Utica, N. Y.
Ripe Grape Pie
2 1/2 cups grape pulp and skins
3 Tablespoons melted butter
3/4 cup sugar
2 Tablespoons flour
Wash fully ripened grapes. Separate pulp and skins. Cook pulp slowly until soft. Rub through sieve. Combined sieved pulp and skins. Combine sugar and flour. Add to grape mixture. Add butter. Pour into pastry-lined pan. Cover with top crust or strips of pastry. Bake in hot oven (425 degrees Fahrenheit) about 25 minutes. - The Household Searchlight
Rhubarb Pie
1 egg, well beaten
1 cup sugar
1 cup finely sliced rhubarb
1/2 cup cracker crumbs
1/2 cup chopped raisins
2 Tablespoons melted butter or butter substitute
salt
Combined sugar and egg. Ad rhubarb, crumbs, few grains salt, raisins, and butter or butter substitute. Mix thoroughly. Pour into pastry-lined pie pan. Cover with top crust. Bake in hot oven (425 degrees Fahrenheit) about 45 minutes. - Addie Folsom, Plymouth, N. H.
Dear readers,
Which pie(s) would you prefer to make? Which pie(s) would you not make and why?
Do you purchase pre-made fillings to bake at home?
Thank you for sharing your thought we us. We appreciate your time.
Sincerely,
Mary Ann & Mother
(Information about the cookbook: Household Searchlight, 1936)
Green Tomato Mince-Meat
1 peck green tomatoes
1 quart sliced apples, fresh or dried
1 pound seedless raisins
salt
1 pound suet, chopped
cinnamon, nutmeg, and cloves
2 1/2 pounds brown sugar
3 lemons
Wash tomatoes. Cut in small pieces. Sprinkle with salt. Let stand overnight. Drain. Add sufficient water to prevent sticking. Cook 30 minutes, stirring frequently. Add lemon juice, grated rind 1 lemon and white of 1 lemon cut in small pieces. Add apples, suet, raisins and sugar. Add spices to taste and a few grains of salt. Simmer slowly, stirring frequently, until tomatoes and apples and tender and flavors are blended. Pack in freshly sterilized jars. Seal. - Mrs. Everett Clarkson, Sunder, Tex.
Mock Mince Pie (Prize Winning Recipe)
1 cup chopped raisins
5 large crackers, rolled fine
1 egg, well beaten
1/2 cup molasses
1/2 cup vinegar
1 cup sugar
1 cup cold strong tea
1 tablespoon butter
few grains salt
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon allspice
Combine ingredients. Mix thoroughly. Pour into pastry-lined pie pan. Cover with top crust. Bake in hot oven (425 degrees Fahrenheit) about 25 minutes - Mrs. Carrie A. Ritter, Utica, N. Y.
Ripe Grape Pie
2 1/2 cups grape pulp and skins
3 Tablespoons melted butter
3/4 cup sugar
2 Tablespoons flour
Wash fully ripened grapes. Separate pulp and skins. Cook pulp slowly until soft. Rub through sieve. Combined sieved pulp and skins. Combine sugar and flour. Add to grape mixture. Add butter. Pour into pastry-lined pan. Cover with top crust or strips of pastry. Bake in hot oven (425 degrees Fahrenheit) about 25 minutes. - The Household Searchlight
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Rhubarb Pie
1 egg, well beaten
1 cup sugar
1 cup finely sliced rhubarb
1/2 cup cracker crumbs
1/2 cup chopped raisins
2 Tablespoons melted butter or butter substitute
salt
Combined sugar and egg. Ad rhubarb, crumbs, few grains salt, raisins, and butter or butter substitute. Mix thoroughly. Pour into pastry-lined pie pan. Cover with top crust. Bake in hot oven (425 degrees Fahrenheit) about 45 minutes. - Addie Folsom, Plymouth, N. H.
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Dear readers,
Which pie(s) would you prefer to make? Which pie(s) would you not make and why?
Do you purchase pre-made fillings to bake at home?
Thank you for sharing your thought we us. We appreciate your time.
Sincerely,
Mary Ann & Mother
When I was a child and my mother made a mincemeat pie I would not touch it thinking it was full of some sort of meat which did not sound good to me once I had already had my meal and I wanted dessert BUT when I look at the ingredients here it sounds really good. (I did not like raisins back then either.)
ReplyDeleteI am going to have to try it out but I think I will call it something different to get my family to try it. If I add pecans my husband would eat it.
We doesn't grow rhubarb around here so that is probably one I would not try.
Humm, well I don't like green tomatoes, so that pie is out. Have never tried a mince meat pie.
ReplyDeleteHowever I love Rhubarb (used to eat it right out of my mom's garden as a kid) so I would make this pie, but would probably add strawberries :)
Okay, I'm Darla's sister and I know she didn't mean to say "we doesn't"! She is always so careful about her grammar!
ReplyDeleteAnyway, I think I would try the second recipe, but I don't think I would want suet in my pie. :o)I know mince meat pie was very popular with the older people I knew in Georgia. They had grown up with it.
Thank you for correcting my mistake, Linda. No, I do not say "we doesn't". In fact, I started to say one thing and then changed the sentence and did not go far enough back.
ReplyDeleteI take back the mincemeat thing. I did not notice the pound of suet. I saw the apples and raisins and thought I can handle that but I have no interest in meat in my dessert.
Folks had different tastes back in the 30's!
ReplyDelete