Ebook - Recipes Tried And True (1894 Cookbook).txt

sugar. Spread on the pie and bake a light brown.

CORN STARCH PIE. MRS. E. A. SEFFNER.

One tablespoonful of corn starch, two tablespoons of sugar, two

tablespoons of sweet milk, yolks of two eggs; beat all together in a

warm crock; stir in a pint of boiling milk; let it boil up once; then

add a teaspoon of vanilla or lemon and a pinch of salt; pour this into

a baked crust. Beat the white of eggs with a teaspoonful of sugar;

put over pie, and brown quickly.

CHOCOLATE PIE. MRS. ALICE KRANER.

Grate a tablespoonful of Bakers chocolate in a dish; add one

tablespoonful of flour, the yolks of two eggs, and one-half cup sugar;

beat all together; add one pint sweet milk. Bake with lower crust.

Take the whites of eggs for frosting. This will make one large pie.

LEMON PIE. MRS. SUSIE B. DE WOLFE.

Grate the rind and squeeze the juice from two lemons; add two and

one-half cups of boiling water, three cups of sugar, one-half cup of

flour, the yolks of three eggs, and one tablespoon of butter; cook

until thick and clear; put in pans prepared with pastry, and bake.

Beat the whites of eggs with a little sugar; put over top, and brown

lightly.

LEMON PIE. MRS. H. A. MARTIN.

One lemon, the yolks of two eggs, one heaping cup of sugar, butter the

size of a walnut, three cups of water. Grate the rind of the lemon,

and squeeze out the pulp and juice; add the other ingredients; put in

a stew pan, and let come to a boil; then stir in one large

tablespoonful of corn starch, wet with cream. Bake crust first, and

turn in filling. Beat up the whites of two eggs, with a little pulver

ized sugar added, and put over the top. Put in oven, and brown a

little.

LEMON PIE. MRS. E. HUGHES.

Grate the rind of one smooth, juicy lemon, and squeeze out the juice,

straining it on the rind. Put one cup of sugar and a piece of butter

the size of an egg in a bowl, and one good-sized cupful of boiling

water into a pan on the stove. Moisten a tablespoonful of corn

starch, and stir it into the water; when it boils, pour it over the

sugar and butter, and stir in the rind and juice. When a little coo],

add the beaten yolks of two eggs. Butter a deep plate, and cover all

over with cracker dust (very fine crumbs). This is the crust. Pour

in the mixture, and bake; then frost with the whites (beaten stiff),

and brown.

LEMON PIE. MRS. JENNIE KRAUSE.

One heaping tablespoon of corn starch, one cup of boiling water, one

cup of sugar, one egg, one tablespoon butter, and the juice and rind

of one small lemon. Make into custard, and bake with bottom crust.

Page 37