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

LEMON PIE. MRS. G. M. BEICHER.

For one pie, take one lemon, one cup of sugar, yolks of two eggs, one

cup of water, and two heaping tablespoons of flour. After the pie is

baked, beat the whites of the eggs with one tablespoon of sugar;

spread over pie, and brown in oven.

LEMON PIE. MRS. MARY DICKERSON.

One cup of sugar, one large spoon of flour, the grated rind and juice

of one lemon, two eggs, a piece of butter as large as a hickory nut,

and two cups of boiling water; make into custard, reserving whites of

eggs for the top.

LEMON PIES. MARY AULT.

For three pies, take one lemon, one egg, one tablespoonful of corn

starch, one and one-half cups of sugar, one and one-half cups of

water; boil all together for the custard.

CRUST.--One cup of lard, and a little salt, to three cups of flour.

LEMON PIE. MRS. FENTON FISH.

Beat thoroughly the yolks of two eggs with one-half cup of sugar; add

one heaping tablespoon of flour, and one even tablespoon of corn

starch, dissolved in milk; pour into one pint of boiling milk, and let

cook about three minutes; add to this the juice and grated rind of one

lemon, and pour into a baked crust. Beat the whites to a stiff froth;

add one-half cup of sugar; spread on top. Put in oven, and let

slightly brown.

MINCE MEAT. MRS. R. H. JOHNSON.

Chop fine four pounds of good boiled beef (one tongue is better), one

pound suet, and eight apples; add two pounds of raisins (seeded), two

pounds of currants, two grated nutmegs, two ounces ground cloves, one

pound citron (cut fine), two pounds brown sugar, two tablespoonfuls

salt, one pint boiled cider. This may be canned like fruit. When

ready to bake pies, add a glass of grape jelly, diluted with water, a

little butter, a few raisins, and sugar if needed.

SUMMER MINCE MEAT. MRS. G. A. LIVINGSTON.

Two teacups of sugar, one teacup of molasses, two teacups of hot

water, one teacup of chopped raisins, one-half cup of butter, one-half

cup of vinegar, two eggs, six rolled crackers or bread crumbs;

cinnamon, allspice, cloves, and nutmeg to taste.

MINCE MEAT. MRS. B. TRISTRAM.

Three and a half pint bowls of chopped meat, two and a half bowls of

suet, four bowls of apples, three bowls of raisins (half of them

Page 38