Lemon Pie No. i. — Half a cup of lemon juice, a cup
and a half of granulated sugar, quarter of a cup of
butter, three eggs, grated peel of a lemon, one cup of
Bread Crumbs No. 2, or stale sponge cake crumbs✪ Lemon Pie No. 1.
Strain the lemon juice over the crumbs and soak half an
hour, cream the butter, add gradually half the sugar,
then, one at a time, the yolks of the eggs, then the bal-
ance of the sugar, with the lemon peel, and a pinch of
Pastry and Pie. 223
salt. With a fork mix the crumbs well with the lemon
juice, and stir them into the butter and sugar, beating
them well, then add the whites of the eggs, beaten stiff.
Bake and serve like custard pie.
Lemon Pie No. 2. — Two cups of boiling water, a cup
and a half of sugar, half a cup of lemon juice, a table-
spoonful of butter, a tablespoonful of cornstarch, grated
peel of a lemon, three eggs. Mix the sugar and corn-
starch well together, add them to the boiling water, and
cook five minutes. Remove from the fire, add the but-
ter, lemon juice, and peel, and lastly the eggs, beaten
very light. Line a deep pie pan with paste, dust with
flour, fill three fourths full with the mixture, and bake in
a moderate oven till firm in the center. When cold sift
powdered sugar over it and serve.
Orange Pie. — Follow the directions given for lemon
pie, substituting orange peel for lemon peel.
Vanilla Cream Pie. — Mix together a tablespoonful of
cornstarch and half a cup of granulated sugar, and add
two cups of boiling milk. Cook five minutes, then
add slowly, stirring rapidly while adding, three well-
beaten eggs. Continue the cooking about half a minute,
or until the ^^% is delicately cooked but not curdled,
then remove from the fire and stir into the mixture a
tablespoonful of butter✪ Lemon Pie No. 2. When the butter is perfectly
mixed with the custard add a teaspoonful of vanilla, and
pour into a freshly baked tart shell.
Orange cream pie and lemon cream pie may be made
by using orange or lemon extract in place of vanilla,
and following in all other respects the formula for vanilla
cream pie.
224 "^^^ ^^^ ^f Cookery.
Tart Shells. — Line a deep pie pan with flaky pie
crust, cover it with paraffine paper, fill with bread, cut
in dice, or with almond shells, to keep the paper and
crust in place, and bake. Lift out the paper, and fill the
shell with any cream or tart mixture desired. The diced
bread after being browned in the tart shell can be used in
soups, or stewed tomatoes, or may be rolled into crumbs.
Cranberry Tart. — To a quart of cranberries add a
pint of boiling water, cover closely, and boil rapidly for
about five minutes, or until the berries burst. Rub
through a sieve, return the pulp to the sauce-pan, add
two cups of granulated sugar and a pinch of salt✪ Cranberry Tart, cook
two minutes after it boils, pour into hot tart shells, and
serve when cool.
Apple Tart. — Cook the apples as directed in stewing,
page 95, rub through a sieve, return to the sauce-pan,
add sugar to taste, a pinch of salt, and such flavoring as
liked, fill hot tart shells, and serve when cool. Orange,
lemon, and pine-apple are excellent combined with apples
for making tarts. And tarts from nearly all kinds of fruits
may be prepared after the formulas for cranberry and
apple tarts, merely varying the quantity of water and
sugar to suit the conditions of the diflerent fruits.
Page 102 · 5 recipe records on this page
Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Lemon Pie No. i. — Half a cup of lemon juice, a cup and a half of granulated sugar, quarter of a cup of butter, three eggs, grated peel of a lemon, one cup of Bread Crumbs No. 2, or stale sponge cake crumbs. Strain the lemon juice over the crumbs and soak half an hour, cream the butter, add gradually half the sugar, then, one at a time, the yolks of the eggs, then the balance of the sugar, with the lemon peel, and a pinch of
Pastry and Pie. 223
salt. With a fork mix the crumbs well with the lemon juice, and stir them into the butter and sugar, beating them well, then add the whites of the eggs, beaten stiff. Bake and serve like custard pie.
Lemon Pie No. 2. — Two cups of boiling water, a cup and a half of sugar, half a cup of lemon juice, a tablespoonful of butter, a tablespoonful of cornstarch, grated peel of a lemon, three eggs. Mix the sugar and cornstarch well together, add them to the boiling water, and cook five minutes. Remove from the fire, add the butter, lemon juice, and peel, and lastly the eggs, beaten very light. Line a deep pie pan with paste, dust with flour, fill three fourths full with the mixture, and bake in a moderate oven till firm in the center. When cold sift powdered sugar over it and serve.
Orange Pie. — Follow the directions given for lemon pie, substituting orange peel for lemon peel.
Vanilla Cream Pie. — Mix together a tablespoonful of cornstarch and half a cup of granulated sugar, and add two cups of boiling milk. Cook five minutes, then add slowly, stirring rapidly while adding, three wellbeaten eggs. Continue the cooking about half a minute, or until the custard is delicately cooked but not curdled, then remove from the fire and stir into the mixture a tablespoonful of butter. When the butter is perfectly mixed with the custard add a teaspoonful of vanilla, and pour into a freshly baked tart shell.
Orange cream pie and lemon cream pie may be made by using orange or lemon extract in place of vanilla, and following in all other respects the formula for vanilla cream pie.
224 The Art of Cookery.
Tart Shells. — Line a deep pie pan with flaky pie crust, cover it with paraffine paper, fill with bread, cut in dice, or with almond shells, to keep the paper and crust in place, and bake. Lift out the paper, and fill the shell with any cream or tart mixture desired. The diced bread after being browned in the tart shell can be used in soups, or stewed tomatoes, or may be rolled into crumbs.
Cranberry Tart. — To a quart of cranberries add a pint of boiling water, cover closely, and boil rapidly for about five minutes, or until the berries burst. Rub through a sieve, return the pulp to the sauce-pan, add two cups of granulated sugar and a pinch of salt, cook two minutes after it boils, pour into hot tart shells, and serve when cool.
Apple Tart. — Cook the apples as directed in stewing, page 95, rub through a sieve, return to the sauce-pan, add sugar to taste, a pinch of salt, and such flavoring as liked, fill hot tart shells, and serve when cool. Orange, lemon, and pine-apple are excellent combined with apples for making tarts. And tarts from nearly all kinds of fruits may be prepared after the formulas for cranberry and apple tarts, merely varying the quantity of water and sugar to suit the conditions of the diflerent fruits.
Records on this page
Squash PieVanilla Cream PieLemon Pie No. 1Lemon Pie No. 2Cranberry Tart