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| Cushaw ("Kershaw") Pie |
We have several old handed down cookbooks, some printed (Bath County Homemakers cookbooks, for example) and some hand written. I enjoy looking at them, and I hope you enjoy looking at the recipes I pull from them to put on here. I'll try to add some more soon.
The recipes that follow are taken from an old Bath County Homemakers cookbook that was Don's grandmother's. There is no date on the cookbook, but Mrs. Joe R. Thompson was the county publicity chairman and Mrs. John T. Dicken was the home demonstration agent. I've tried to find timely recipes. For instance, the "kershaw" pie is one you might be needing before long, and the one for catsup might help you use up all those tomatoes that are coming on. The sherbet one might be very tasty on these hot days of late summer.
All recipes are written as they appear in the book: I have made no changes. ~Ginger
Large Kershaw Pie
1 pint kershaw
1 pint sugar
1 pint sweet whole milk or cream
3 eggs
Tbsp. flour
1/2 tsp. salt
Butter size of large walnut
Cook kershaw and run through sieve, dry out as much as you can. Add sugar, egg yolks, flour, salt, flavoring, vanilla and nutmeg. Mix and stir well. Add to the well beaten egg whites, add two tablespoons sugar for each egg white.
Julia Belle Jones
Bethel Colored Homemakers
Pie Crust
1 1/2 cups flour
3/4 tsp. salt
1/3 cup shortening
6 tbsp. water
Mrs. Chester Jones
Kendall Springs Homemakers
Ripe Tomato Catsup
1 peck ripe tomatoes
4 onions
Cook together until tender and run through sieve
Add:
1 quart vinegar
3 cups sugar
1/4 cup salt
1 tbsp. black pepper
1 tbsp. ground cloves
1 tbsp. ginger
1/4 tbsp. red pepper
Mix well and cook low.
Elizabeth Lathram
Slate Valley Homemakers
Pineapple Sherbert
2 lemons
4 oranges
Can of crushed pineapple
1 1/2 cup sugar
2 cups whole milk
2 egg whites
Mix lemon and orange juice. Add sugar, crushed pineapple and milk and freeze to mush. Then fold in stiffly beaten egg whites and finish freezing.
Mrs. Raymond Riddle
Slate Valley Homemakers
Chicken Salad
Take the meat from one well-cooked hen. Cut with scissors in small particles, with 1/2 cup nuts, small stalk of celery, and three hard-boiled eggs, diced. Mix with hen and season with salt, pepper, and mayonnaise. You can add stoned and chopped olives and one sweet red pepper. Chill and serve.
Mrs. John R. Reid
Peeled Oak HomemakersLabels: Recipes