This lovely little aged cookbook arrived in the mail from my mom last week. She found it when she was going through some old boxes. There is no date on the book but when my mom was growing up she remembers my grandmother cooking out of it. The pages are spattered with grease and bits of things here and there, evidence that is was used often. There are deligtful black and white photos of the dishes, along with one-color drawings across many of the pages. The little book was made by Shop-Rite Super Market, and it conveniently reminds customers that "All of the fine ingredients you need to bring these recipes to life are waiting for you at your local Shop-Rite".
This image is on the inside cover. You just have to laugh!
Each section of the book has a Base Recipe, and then there are variations on that simple recipe. For example, there is a Base Recipe for biscuits, and then 8 variations, including Orange Rolls, Coconut Twists and Apple Rolls.
Here is one recipe as written in the book.
Notice how you never actually bake the pie.
Luscious Blueberrry Pie
1 baked 9-in. pie shell
Drain, reserving sirup, contents of
2 No. 2 cans blueberries (about 2 1/2 cups, drained)
Set aside blueberries.
Combine in a saucepan and thoroughly blend together
3 tablespoons cornstarch
1 cup reserved blueberry sirup
Stirring constantly, bring rapidly to boiling. Continue stirring and cooking until thick and clear. Stir in
6 tablespoons sugar
Remove from heat and mix in
2 tablespoons lemon juice
1 1/2 tablespoons butter or margerine
1/8 teaspon salt
Gently mix in the blueberries. Set pan in bowl of ice and water to chill quickly. Pour cooled filling into pie shell.
Serve with ice cream
About 6 servings
Follow # Blueberry Pie Base Recipie. Substitute pitted sour red cherries for blueberries; if necessary, add water to cherry liquid. Increase sugar to 3/4 cup. Substitute 1/4 teaspoon almond extract for lemon juice. Blend in one or more drops red food coloring with the almond extract.