The universal cookery book

“Take three eggs beaten thoroughly, two heaping tablespoonfuls of white sugar, one pint of milk, nutmeg to suit the taste, and a little salt ; stir all together, adding the eggs last.” Cream Pies. “ Make the crust as usual, and spread on the tins. For each pie take one-half cup of pulverized sugar and nearly as much of sifted flour ; rub together dry, and spread over the crust. (It is quite essential that the flour and sugar should be well mixed before uniting with the cream, as it prevents all possibility to lumps.) Pour over it one cup of sour cream, and a few spoonfuls of sour or clabbered milk, stir gently into the flour and sugar. Grate over a little nutmeg, and bake in quick oven. It is better to place an iron grate in the oven under the pies, as they are liable to ‘run over’ if too hot at the bottom. These pies are always in good demand. If sweet cream is used, no milk should be added. They should always be eaten fresh, but are good cold or warm.” Cocoanut Pies. One cocoanut grated, four eggs, one-half cup butter, two and one-half cups sugar, one pint milk. If the desiccated cocoanut is used, take two and one-half cups, and soak in milk two or three hours. — “ Woman’s Hour” Sunday Globe , Boston, Mass. (By per) LEMON PIE. Lemon Pie. No. 1. “Take juice and grated rind of one lemon; stir together with three-fourths of a cup of white sugar and one cup of water ; lastly, stir in four eggs, well beaten, reserving the whites of two for frosting. Fill into crust, and bake. For frosting beat the whites of two eggs reserved, to a stiff froth, with a tablespoonful of powdered sugar; spread over the top evenly, and return to oven until slightly browned.” Lemon Pie. No. 2. “To one lemon cut in thin slices, add one teacupful of sugar, and a tablespoonful of flour mixed with the sugar. Fill up with water, and bake slowly.” Orange Pie. No. 1. “ One orange grated, five crackers rolled fine, a pint of sweet milk, two eggs well beaten, sugar to sweeten. Bake as custard.” Orange Pie. No. 2. “Make a cake of one and a half cups of sugar, one-half cup of butter, two-thirds of a cup of milk, two cups of flour, three eggs ; one teaspoonful of cream-tartar in the flour, one-half teaspoonful of soda in the milk. Flavor with the juice and grated rind of an orange. Bake it in low tins as for Washington pie. When cool, add the juice of two oranges, and the grated rind of one orange, mixed with sufficient granulated sugar to thicken and sweeten it ; spread this like jelly between the layers of the cake. Frost, RAISIN' PIE. If you like, with the white of one egg, a small cup of sugar, and flavor with orange.’ Raisin Pie. “One lemon, juice and yellow rind; one cup of raisins, one cup water, one cup rolled crackers, one cup of sugar. Stone the raisins, and boil in water to soften.” Mincemeat without Brandy.