Evening star. [volume] (Washington, D.C.) 1854-1972, 1924-11-12
MADE FROM GREAT GRAND
MOTHERS RECIPE.

~ LID recipes are intriguing t
housewives. They are in
vested with distinction. TIL,
fact that they have been en-
joyed by hundreds OF per
sons before they even came into
YOUR possession gives them :. relish
they must he nice. or the trouble Il
save them would not have been taken
They have q history. Perhaps YOU
can find out what ii is.
If il is an old family recipe. there
may be some one left TO tell you why
it was a favorite. at what times il
was thought especially desirable &c
serve and how many generations II
has been in use in the family.
Every family has some Of these
choice recipes. IL may be for r spe-
ciaI kind of bread, a. particularly de-
licous preserve, d pickle that has 4
taste unlike any other, cookies that
have reple nished jars for the children
Of several different generations, dishes
that have no duplicates in the present
day. etc.
am fortunate in being able to give
YOU two unique recipes that have
been in the donors families for 100
years or more. Prime favorites,
these, that have stood the test Of
time. They are not elaborate recipes
for the most part. but good old-time
dishes to tempt the appetites of still
other generations.
Apple Potpie.
This recipe is over 100 years old
and, outside of the family of the
descendants of worthy old Philadel-
phia aristocrats, it has never been
served, to my knowledge. There
may be other families where it has
4 III
the recipe calls for apples. I have
eaten it made of fresh peaches and
Of bluebcrrics. It is difficult to say
which is the best. Perhaps in the
past generation these same fruits
were used in their seasons, but the
dish itself is known by the name
first mentioned.
Like most of the recipes that are
really old. there is something indeti
mite about them, for the old time
cooks went far less by rule than we
born cooks still are apt to do to a
large degree. 1t was a pinch of this
and a pinch Of that, and flour to
stiffen." What a bewildering state
ment this last phrase has proved to
many a young home-maker!
Flour to Stiden.
II Is only the experienced cook
who can tell when the right amount
of flour has been put in to give just
the stiffness required. But in those
days children were brought up to
know how to cook according to such
rules. The mothers were the teach
ers, and. they stood by the little
folk when they mixed their first
bread, when they made their first
cakes and when they rolled out their
first pie crust.
These children seemed to know al
most by instinct, apparently, when it
was time to stop adding flour, and
just how much of a pinch Of an in
gredient meant. 1t must have been
so, for tire recipe remained unchanged
until modernized by the present gen.
Grafton.
Apple Mixture.
Pare, core and quarter eight good
sized tart apples. Into a kettle, pref
erably an iron one with a round bot
tom, pus sac cup of boiling water.
ono cup sugar and one-half cup mo-
Iasses. When they start to actively
boil, add the apples. When these
boil place the dumplngs on top, being
careful that they rest on the apples
ana do not fall too much into the
liquid. Cover tightly so that no
steam can escape. The kettle must
be kept actively boiling all the time,
which will be at least 90 minutes If