The Catskill Cook Book

A whole Hudson Valley village's best recipes, signed by name — compiled by the Ladies' Sewing Society of St. Luke's Church in 1911.

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Mock Mince Pie

One-half peck of green tomatoes, one dozen apples, two pounds of light brown sugar, one pint of vinegar, one quart of water, one tablespoon of salt, one tablespoon of ground cinnamon, one-half teaspoon of cloves. Boil ten minutes and can. When making pies add the raisins.

— Mrs. Frank Tice

BOSTON APPLE PIE (FILLING).

Cut up enough apples to make three cups, stew them with one and one-half cups of sugar, and one-half cup of water, piece of cinnamon bark about two inches long; cook until apples are tender; remove bark and squeeze through a colander. Add one cup of hot cream, one tablespoon of lemon juice, yolk of three eggs and whites of one; add one tablespoon of melted butter. Bake. Make meringue of whites and brown slightly.

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