This recipe is from Grandmother’s Cookbook.
‘A Slice of Living Life the Old Fashioned Way‘
‘This book brings me back to my Grandma Eva’s farm with its simplicity and freshness, recreating sights, smells and tastes from my memory bank that I treasure.‘
Bradley Ogden Renowned Chef/Cookbook Author/Owner of several restaurants including Bradley Ogden in Caesar’s Palace Las Vegas, One Market Restaurant and The Lark Creek Inn in the San Francisco Bay Area.
Doylestown, PA, January 24, 2008 – Carrie J. Gamble, Inc. published a new edition of Grandmother’s Cookbook and launched www.grandmotherscookbook.com, devoted to Elizabeth Rose von Hohen’s recipes and love of cooking. The original version was published in the spring of 1990 by granddaughter Carrie J. Gamble. This cookbook is the perfect gift for the experienced cook as well as those just starting out.
This edition includes a new chapter with nearly two dozen vintage family photos dating back to Elizabeth’s birth in April 1909; and Country Home magazine’s 1994 feature article, ‘A Family Love Letter.’ The article details the creation of this cookbook describing it as a ‘love letter to one’s family – a paean in praise of hearth, heritage, and home.’ It goes on to say, ‘They are Elizabeth’s words and recipes, but Carrie has infused them with her soul.’
‘To be really good at anything you have to love it,’ says Elizabeth in the forward of Grandmother’s Cookbook. Elizabeth’s recipes span a lifetime and are a collection from varied sources. As a nine-year-old schoolgirl, she was fascinated with ‘all of the wonderful things’ her girlfriends brought in their lunches. She and her German-Hungarian mother would experiment with these new recipes, with Butterscotch Pie becoming a favorite. At fifteen Elizabeth left home to become a child’s nurse and cook for the wealthy Strauss family of Philadelphia. Her skills blossomed as she learned many gourmet recipes from her boss, and exquisite pastry recipes from her Aunt Rose, a pastry chef in Vienna. Elizabeth’s expertise as a cook strengthened through the years as she prepared many holiday and birthday feasts for her growing family. All of these experiences fostered a love of cooking and baking in Elizabeth and her family.
Determined to preserve their treasured family recipes, Elizabeth and Carrie worked for two years collecting, testing and capturing for eternity the many recipes garnered over the years – some stored only in Elizabeth’s memory. Grandmother and granddaughter spent long afternoons together sipping tea and coming up with new ideas for their joint endeavor, such as including wildflower watercolors with Elizabeth writing a reminiscence or story for each flower. As an artist, Carrie was able to create the right look and feel for their cookbook with original watercolors and hand calligraphy. From the beginning, they decided each copy of Grandmother’s Cookbook should make those who receive it feel it was an original, handmade from the heart as a gift to them.
Grandmother’s Cookbook is spiral bound and has laminated full-color soft covers and divider pages. It includes over 125 handwritten recipes with sections on Soups, Breads, Dumplings and Noodles, Appetizers and Salads, Meats and Vegetables, Desserts and Christmas Specialties.
Lemon Sponge Pie
- 2 eggs, separated
- 1 lemon
- 1 cup sugar
- 2 tablespoons Flour
- 1 tablespoon butter
- 1/4 teaspoon salt
- 1 cup milk
- Mix sugar, flour and egg yolks in a bowl.
- Mix in lemon juice squeezed form 1 lemon. Add soft butter and grated rind of the lemon. Add milk. Mix well.
- Beat egg whites. Gently fold in the beaten egg whites. Pour into an unbaked pie crust (recipe below). Bake at 350 degrees for 45 minutes to 1 hour. This is a very old recipe and has a most delicate flavor.
- Bake at 350 degrees for 45 minutes to 1 hour.
- Take 1/4 cup butter, 2 tablespoons boiling water and a pinch of salt and beat with a wire whisk until it is the consistency of heavy cream.
- Add 1 cup flour.
- Mix with a fork until crumbly. If too soft add more flour.
- Form a ball and roll out making a round crust to fit into pie plate. Trim edges to make them even and flute by pressing between your fingers.
- Bake at 350 degrees for about 10 minutes or until pale brown.