 Don’t forget to leave a comment to enter the Bread Pan Giveaway to win two unique bread pans. The winner will be chosen on St. Patrick’s Day I’ve had an interesting week and it isn’t even over yet! My sister, from the Dallas area, flew here to spend time with me and to meet my little granddaughter for the first time. We had a blast taking care of my granddaughter for two solid days. She is three months old, is grinning from ear-to-ear and is making every sound in the world in an attempt to communicate. And as all grandmothers are supposed to do, I worked hard to teach her the kinds of things that three month olds are supposed to know, especially how to make a sustained “ahhhh” while grandmother bounces a finger over baby’s mouth to make a vibrating “ahhhh”. Of course, I made a video and of course I put it on Facebook for the family. It is amazing to me that I am a grandmother. I remember my times spent with my grandmothers and it is just mind-boggling how time marches on from one generation to another. Someday, this little, budding personality in my arms will be a grandmother too and I’ll be long gone. However, my name and my memory will carry on just as my grandmothers’ names and memories carry on for me in my memories, my stories, my pictures and in my cooking. It is such a daunting task, but such an honor, to be able to pass on faith, values and lessons to the little ones. Recently, my cousin sent me a treasure from the past that is most dear. She had, in her possession, the Rumford Complete Cookbook that my grandmother (on my father’s side) had used from the early 1930’s until she died in the early 1970’s. The funny thing is, there is not one, single recipe in that cookbook that any of us remember my grandmother fixing. She did not use those recipes! She used the book, and its many blank pages, to record in her distinctive pen, her own favorite recipes, accounts of everyday life, and geneologies. When family would come for a visit, family members wrote their own observations of the time too. It is a precious collection of moments in time.  On the inside of the front cover is a combination of my grandmother’s handwriting recording the first snow in 1939 (December 23) and the first snow in 1971 (November 22) and then below, my great-aunt Suzie wrote the oddest entry: “Sept 16 1942 We all took supper with Chas. and Frances [my grandparents], of course. Chas did a lot of griping but after all I told him he was the only one working so we would just not [illegible]. Don’t know if he appreciated it or not. We wrote down all the nieces and nephews ages after several arguments finally had to finish up correspondent for Frances. Don’t forget Elmer ate the chicken feet and all – don’t know where they scratched.” Elmer was my great-uncle Elmer and he was worried about where the chicken feet he’d just eaten had been while on the chicken!!  I decided that since I did a series on my mother’s mother’s cookbook of 1914, I would do one on my father’s mother’s cookbook of 1931 as well. Only, instead of using the recipes printed in the book like “Codfish Fritters” and “Perfect Fish Balls”, I’d use the tried and true recipes that my grandmother recorded and actually made. And since today is “Pi Day” (It’s March 14th – 3.14 – silly!!) I thought that I would make Grandmother Thurman’s lemon pie. I can remember her whipping one out at the stove while I watched. She dearly loved anything lemon, especially lemon sour candy, but her pies were not to be outdone. 1 Pie shell, baked  I keep my pie crust mix in the freezer, take out enough to make however many pie crusts I plan and let the mix thaw for a little while before mixing with water. Having it cold makes it much flakier. Roll out your pie crust, of course on an Oklahoma Pastry Cloth™! Place the pie crust in your tin. I am using a tin that you can find at the shopping page that has a perforated insert to keep the crust from shrinking.  I like to flute my crusts  When using the additional perforated tin, it is placed into the pie tin over the crust. Bake the crust at 400º for 15-20 minutes and allow to cool  In the meantime, place sugar and flour into a medium saucepan and stir to mix  Add cup of boiling water very slowly and stir to make a creamy mixture and heat to boiling  Slowly add beaten eggs, whisking as you pour.  Add lemon juice and lemon zest.  Stir until thickened to a pudding texture  Pour the custard into the baked pie shell. Chill in the refrigerator until cold all the way through. There will be enough room in the pie shell to also add a topping  Slice and serve topped with freshly made whipped cream or canned whipped cream. I don’t like the flavor of Cool Whip with it. Or you can make meringue to place on top and bake until lightly browned. I’m not a big pie meringue fan but lots of people are!  |
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Tags: 1930's, Custard, Lemon Pie, Rumford Cookbook
You are finding out the being a grandma is like nothing else in the world. It is just the most wonderful thing ever isn’t it! Enjoy every moment with her. The pie sounds really tasty and I love your grandmother’s cookbook.
You are sooo right, Karin!!! Just amazing. And thanks for your comment. You are entered!!
What wonderful memories are wrapped up in those old cookbooks! 🙂
When I was in my early 20s, my parents were coming to visit and I wanted to make a lemon meringue pie. Everything was going along well until I added the lemon juice…in my cast-iron saucepan!! It sure was a lovely shade of gray!! 😉
Have fun with that little grandbaby!!
Oh dear, Candy!! That’s bad. Gray lemon pie. Yum yum!! Yep, that acid will do a number on cast iron!! Thanks for sharing your story!!
Those old books are SO awesome to have. Your grandbaby is very blessed. I have to get one of those cool pie pans to try. I love my pyrex ones, but do fuss about soggy crusts from time to time. Jennifer in western NC
I have glass pie pans too, Jennifer, but I have to admit that this pan sure makes a crispy crust!!
Looks yummy!
Eating a slice right now, Carol!! 🙂
Trying the pie tonight… Love the blog.
Have you ever thought about putting together a cookbook of your favorite recipes? Like maybe week night dinners? Seriously I think you should, you could just make it at Kinko’s. I would buy one, maybe even a couple extra for gifts…..
Thanks Mel!! And let me know what you think of it. 🙂
I have, Carol, but just haven’t been sure there would be a demand for it. Will think about it though!!
Well, I really think your blog followers would be interested. Maybe you could get advance orders. You can out me down for 3 for sure.
Well, Carol, it’s an idea. I’ll post about it in my next post and see what kind of response I get! 🙂