Ransom's family receipt book, 1886

Icing: The whites of four eggs, one teacupful of powdesed sugar, the juice and rind of two oranges. After beating the whites to a stiff froth, beat in the sugar and then the rind and juice of the oranges. When the pies are iced, dry them in the heater. LEMON PIE The juice and rind of one lemon, two eggs, eight heaping tablespoonfuls of sugar, one small teacupful of milk, one tea¬ spoonful of corn-starch. Mix the corn-starch with a little of the milk.. Put the remainder on the fire, and when boiling stir in the corn-starch. Boil one minute. Let this cool, and add the yolks of the eggs, four heaping table¬ spoonfuls of the sugar, and the grated rind and juice of the lemon, all well beaten together. Have a deep pie plate lined with paste, and fill with this mixture. Bake slowly half an hour. Beat the whites of the eggs to a stiff froth, and gradually beat into them the remainder of the sugar. Cover the pie with this, and brown slowly. STEWED APPLE PIE — Pare, quarter, core, and stew nice tart apples in water enough to prevent them from burning. When tender, sweeten very sweet with white sugar, fill the pie-plate, which has been lined and edged with paste, grate on a little nutmeg, cover, and bake forty-five minutes. MAMMOTH PIES. — Steam until tender six good-sized tart apples, and then run them through the colander, stir in, while they are hot, one spoonful of butter; when cool, stir in the yolks of three eggs, the rind and juice of one lemon, and one teacup of sugar, which have been beaten together. Bake in a moderate oven forty minutes, in a deep plate, as squash pies. Cut and bake little cakes of puff paste, and when the pie is cold, garnish it with them. PINEAPPLE PIE.—One large pine-apple, pared and grated, one cup of sugar, one-half cup of butter, five beaten eggs, a little nut¬ meg, some good pie-paste; cream butter and sugar. Beat in the yolks for three minutes; add pine-apple and spice; lastly, the whites. Bake in open shells of paste. Eat cold. PUMPKIN PIE.— Take a small pumpkin, or half of a large one, stew long and slowly, then strain it, after peeling and cutting it in small pieces. Mix with this quantity of pulp one quart of sweet milk, three eggs, and two tablespoonfuls of corn-starch mixed; first smooth with a little of the milk. Salt, sugar, and ginger must be put in to taste. A large, cup of sugar is about right; one nutmeg. The ginger is indispensable to a genuine pump¬ kin pie. If part cream can be used, the pie is much richer, as well as more delicate in flavor. Bake with an under crust only. AX»3PI«K CVlTARD TART.- Twelve juicy, tart apples; one cup of sugar; grated peel of a lemon; one pint of milk; three eggs, and three tablespoonfuls of sugar, for the custard; good pie paste. Put a border of pie-crust around the fiat brim of a pie-plate, without lining the bottom. Fill the plate with sliced apple, sugared, with lemon-peel scat¬ tered here and there. Put in a little water. Cover with a crust, in the cen¬ ter of which you have marked a circle with a cake-cutter, or large tumbler. Bake the pie; with a sharp knife cut out the marked circle; lift the centerpiece, and fill the inside of the pie with a warm custard made of the milk, eggs. i)d sugar, boiled, until it begins to thicken. Eat cold. Don’t forget Trask’s Magnetic Ointment. (7) . DIRECTIONS FOR USING TRASK’S MAGNETIC OINTMENT.