Other Recipes from PIES AND PASTRYVanilla Extract
Puff Paste Or Blaetter Teig
Fleischig Pie Crust
To Make And Bake A Meringue
Pie Crust (merberteig)
Parve, Cookie And Pie Dough
Apple Fladen (hungarian)
Lemon Tart (fleischig)
Vienna Pastry For Kipfel
Apple Pie, No. 1
Apple Pie, No. 2
Individual Apple Dumplings
Whipped Cream Pie
Grated Apple Pie
Apple Custard Pie
Cherry Pie, No. 1
Cherry Pie, No. 2
GRAPE PIE(Pies And Pastry) - (The International Jewish Cook Book)
Squeeze out the pulps and put them in one vessel, the skins into
another. Then simmer the pulp a little and press it through a colander
to separate the seeds. Then put the skins and pulps together and they
are ready for the pies.
GRAPE PIEPulp the grapes. Place pulp in a stew-pan and cook a short time. When
tender mash pulp through a sieve to remove seeds. Add skins to pulp.
Add one scant cup of sugar and rounded teaspoonful of butter. Line a
pie plate with rich pastry, sprinkle over one tablespoonful of flour.
Pour in the grape mixture and sift another tablespoonful of flour over
the top of mixture and cover with a top crust in which vents have been
cut, to allow the steam to escape, and bake in a hot oven. Allow two
small cups of grapes to one pie.
Grape PieGrapes make the best pies when very tender and green. If not very small,
they should be stewed and strained, to get out the seeds, before they
are made into pies--sweeten them to the taste when stewed. They do not
require any spice. If made into a pie without stewing, put to each layer
of grapes a thick layer of sugar, and a table-spoonful of water.
Viewed 2043 times.
Most Viewed Recipes from The International Jewish Cook BookCookies
Baked Crab-apple Preserves
Pickled Beef Tongue
Sour Milk Cookies
Quark Strudel (dutch Cheese)
Least Viewed Recipes from The International Jewish Cook BookPea PurÉe
SautÉd Cornmeal Mush
Strawberries À La "bridge"
Red Pepper CanapÉs
Sweet EntrÉe Of Ripe Peaches
Fillet De Sole À La Creole
Tripe À La Creole
Anchovy CanapÉs With Tomatoes
Duck À La Mode In Jelly
Green Pea PurÉe
Baked Bass À La Wellington
Chicken À La Sweetbread
Gansleber PurÉe In Sulz
Baba À La Parisienne
|Home Made Cookies.ca|