1 cup strong cereal coffee 1 1/2 cup nice-flavored dark molasses 1-2 teaspns. salt
2 teaspns. ground coriander seed
Grind raisins through medium cutter, then the apples which have been pared, quartered and cored; mix all the ingredients and heat to boiling; put into jars and seal, or keep in cool place in stone jar. Add a little water if necessary when making pies and do not fill crusts too nearly full. Make a lattice-work top of strips of pastry sometimes, instead of a top crust. Serve warm as a rule. Follow this recipe exactly.
We may use a little browned flour and water instead of the cereal coffee.
5-6 cups brown sugar
4 cups strong cereal coffee (or 4 tablespns. sugar, caramelized, and water added)
1 cup lemon juice
Chop or grind the tomatoes, drain, measure the juice and add an equal quantity of water in its place. Grind the raisins rather coarse, combine all ingredients except lemon juice, cook 30 m., or until done, add lemon juice, boil up, put into jars and seal if intending to keep for some time.
1/2 cup lemon juice 1 1/2 cup water
1/2 teaspn. ground coriander seed
1 tablespn. butter
Mix, boil, put into crusts. Grape juice may be used for part of the water with or without the coriandar seed.
1 cup sour cream, 1 tablespn. flour, 1 egg, 3/4 cup sugar, 1 cup seedless raisins, steamed; two crusts. Bake just long enough to set the egg and bake the pies 357 crust. The crust need not be quite as rich as for fruit pies. One tablespn. of lemon juice may be used. May use chopped seeded raisins or English currants in place of seedless raisins. The sugar may be flavored with oil of lemon.