Pare and slice the apples, fill a deep pie dish heaping full, put in sugar and the butter, to which the lemon juice has been added; grate the nutmeg over all. Make a good, rich piecrust of part butter and lard, line the edge of dish with crust, cover the apples over with it, brush over with egg, and cook from thirty to forty minutes in a moderate oven. Make a soft-boiled custard of three eggs to a quart of milk, add a teaspoonful of cornstarch and sugar to taste. Use any flavor- ing desired ; put in small cups or glasses, and pour over pie when serving at table— one cup for each person. Have pie either hot or cold; custard must be soft and cold. Mrs. Henry Worthington. GOEDEN PIE. Juice of one lemon, one cup sugar, one cup milk, one table- spoonful cornstarch, three eggs (beaten separately), a little 142 landmarks club cook book. salt. Bake with an under crust and spread the beaten whites over the top. When done, add a little sugar to whites to make crisp. Put in oven to brown. Mrs. W. H. Maurice. LEMON PIE. One half pound butter, one pound of sugar, five eggs, two lemons, grated rind and juice✪ Lemon Pie. Use one crust only. Mixture makes two pies. Mrs. Barton. LEMON PIE. Grated rind and juice of one lemon, yolks of three eggs beaten light, one whole egg, one cup of water, one cup of sugar, one tablespoonful of cornstarch. Beat whites of the eggs to a stiff froth and add three tablespoonfuls of powdered Sugar for frosting and bake a minute or two. Charlotte E. Hahn. LEMON PIE. Juice and grated rind of one large lemon, one cup sugar, one cup water, one tablespoon cornstarch, yolks of three eg^s. Cook this in a double boiler and put in the previously baked crust. Beat the whites ; add two tablespoonfuls sugar and six or eight drops of vanilla. Spread on the pie and put in the oven for a few minutes. Mrs. Kemp. LEMON FILLING FOR PIE. Cream one cup sugar and one and a half tablespoons but- ter, four eggs separate ; add to creamed butter and sugar. Beat well. Juice of one lemon and rind in quarter cup of water✪ Lemon Filling for Pie. Lastly add whites beaten well to the above mixture. Bake one-half hour in slow oven after putting this mixture into the pie crust. Mrs. C. F. A. Last. LEMON PIE. Mix to a cream the yolks of four eggs, two-thirds of a cup of sugar, the grated rind and juice of one lemon. Set in pan of hot water and cook until thick. Beat whites of two eggs to a stiff froth and stir into the mixture. Fill into crust and set in very hot oven for a few minutes. PASTRY. 143 Make meringue by beating whites of two eggs to a stiff froth, and add one tablespoonful of powdered sugar and a little lemon juice. Spread over top, put in oven and slightly brown. Mrs. Walter S. Newhall. LEMON PIE. Three lemons, grated rind and juice, three cups sugar and yolks of four eggs well beaten. Stir until very light, then add the beaten whites. ■ Pour into the paste and bake in a moderate oven. The mixture will make two pies on small plates. Mrs. George H. Wadleigh. MINCE PIE. ✪ Mince Pie

AI-modernized reading of the original text

Pare and slice the apples, fill a deep pie dish heaping full, put in sugar and the butter, to which the lemon juice has been added; grate the nutmeg over all. Make a good, rich piecrust of part butter and lard, line the edge of dish with crust, cover the apples over with it, brush over with egg, and cook from thirty to forty minutes in a moderate oven. Make a soft-boiled custard of three eggs to a quart of milk, add a teaspoonful of cornstarch and sugar to taste. Use any flavoring desired ; put in small cups or glasses, and pour over pie when serving at table— one cup for each person. Have pie either hot or cold; custard must be soft and cold. Mrs. Henry Worthington. GOLDEN PIE. Juice of one lemon, one cup sugar, one cup milk, one tablespoonful cornstarch, three eggs (beaten separately), a little landmarks club cook book. salt. Bake with an under crust and spread the beaten whites over the top. When done, add a little sugar to whites to make crisp. Put in oven to brown. Mrs. W. H. Maurice. One half pound butter, one pound of sugar, five eggs, two lemons, grated rind and juice. Use one crust only. Mixture makes two pies. Mrs. Barton. Grated rind and juice of one lemon, yolks of three eggs beaten light, one whole egg, one cup of water, one cup of sugar, one tablespoonful of cornstarch. Beat whites of the eggs to a stiff froth and add three tablespoonfuls of powdered Sugar for frosting and bake a minute or two. Charlotte E. Hahn. Juice and grated rind of one large lemon, one cup sugar, one cup water, one tablespoon cornstarch, yolks of three eggs. Cook this in a double boiler and put in the previously baked crust. Beat the whites ; add two tablespoonfuls sugar and six or eight drops of vanilla. Spread on the pie and put in the oven for a few minutes. Mrs. Kemp. LEMON FILLING FOR PIE. Cream one cup sugar and one and a half tablespoons butter, four eggs separate ; add to creamed butter and sugar. Beat well. Juice of one lemon and rind in quarter cup of water. Lastly add whites beaten well to the above mixture. Bake one-half hour in slow oven after putting this mixture into the pie crust. Mrs. C. F. A. Last. Mix to a cream the yolks of four eggs, two-thirds of a cup of sugar, the grated rind and juice of one lemon. Set in pan of hot water and cook until thick. Beat whites of two eggs to a stiff froth and stir into the mixture. Fill into crust and set in very hot oven for a few minutes. Make meringue by beating whites of two eggs to a stiff froth, and add one tablespoonful of powdered sugar and a little lemon juice. Spread over top, put in oven and slightly brown. Mrs. Walter S. Newhall. Three lemons, grated rind and juice, three cups sugar and yolks of four eggs well beaten. Stir until very light, then add the beaten whites. ■ Pour into the paste and bake in a moderate oven. The mixture will make two pies on small plates. Mrs. George H. Wadleigh. MINCE PIE.

Records on this page

Lemon PieLemon Filling for PieMince Pie

The Landmarks club cook book