Lemon Pie. 34, cup sugar, *4, cup boiling water, 1 tablespoon cornstarch or flour, 2 egg yolks, 3 tablespoons lemon juice, 1 tea- spoon butter. Mix sugar and cornstarch, add to boiling water, stir constantly. Cook 2 minutes, add butter and yolks, rind and juice of 1 lemon. MRS. F. W. ROBINSON. VETA BRYNER CARBON COUNTY COOK BOOK 35 Lemcn and Raisin Pie. 1 cup chopped raisins, juice and rind of 1 lemon, 1 cup sugar, 1 cup water, 1 teaspoon cornstarch. Boil mixture ten minutes and bake in double crust. MRS. EARL KING. Lemen Pie. 1 cup sugar, 2 eggs, 1 teaspoon butter✪ Lemon Pie, 3 table- spoons cornstarch, juice of 1 lemon, 1 cup boiling water, grated rind of 14 lemon. Mix sugar and cornstarch, add boiling water slowly and cook until clear, add butter, beaten egg yolk and lemon, cook mixture. Line a pie plate with half the rule for plain pastry. Prick the bottom with a fork, bake the crust to a light brown, when baked pour in mixture. Whip the whites of the eggs very stiff, add 2 tablespoons sifted powdered sugar. Spread this mixture over the top for a meringue; return to oven and brown lightly. CASSIE GRIMES, Helper. MRS. EMILY F. OLSON. Lemon Pie. Yolks of 2 eggs, 1 cup sugar, piece of butter size of an egg, 2 tablespoons flour, 114 cups water, juice of 1 lemon, grated rinds of 2 lemons. Mix together and cook in double boiler until thick. Put in crust with whites stiffly beaten on top, brown in oven. One.pie. MRS. M. E. BROOKS. MRS. J. O. FAUSETT. Mock Lemon Pie. 3 eggs, 2 cups sugar, 1 cup water, 2 table- spoons flour, a little tartaric acid to suit taste. Flavor with lemon extract, put water and sugar on stove and let come to a boil, mix yolks of eggs and flour with a little water and stir in. Beat whites with a little sugar for top. MRS. D. H. MORLEY. > ORINDA ROBINSON. Cream Lemon Pie. Wash and dry thoroughly 1 large lemon or 2 smaller ones, grate off all the yellow rind, remove all the white skin and grate the remainder of lemon, thus discarding the seeds and inner pulp. To this grated lemon add 2 tablespoons sweet milk. Place this on the stove and allow to cook slowly. When thoroughly cooked, add the well beaten yolks of three eggs, place on stove again and allow eggs to cook. MRS. F. L. BUCKIO. Apple Pie. 2 cups apples after they have been put through a sieve, yolks of three eggs, 1 tablespoon butter.. Sweeten to taste. Put in crust and bake. When cold put sweetened whipped cream and nutmeg on top. MRS. CHAS. AVERILL. Apple Dumplings. Make a rich biscuit crust, 1 pint flour is sufficient for 6 good sized dumplings; core and pare apples with- out breaking them; rather small apples should be used; fill the cavity with jelly or chopped raisins or nuts or dates; divide dough into six parts and roll until large enough to cover 1 apple. May be - baked or steamed. : | eye MATTIE STRONG. 36 CARBON COUNTY COOK BOOK é Mince Meat. 114 lbs. round steax, 10¢ worth suet, 2 pkgs. raisins, 2 pkgs. currants, double the amount with apples, 14 glass brandy, 1 quart jelly, 2 cups sugar, 3/4, cup vinegar, 1 spoon each ‘of allspice, cloves, nutmeg and a pinch of ginger. , MRS. J. H. REDD. Mince Meat. 8 cups minced beef (2 lbs.), 12 cups minced suet (3 lbs.), 12 cups currants (4 lbs.), 12 cups chopped tart apples (3 Ibs.), 2 cups raisins (1 lb.), 2 teaspoons mixed ground spices, cin- namon, allspice and cloves, 4 orange and lemon rinds boiled tender and chopped (114 lbs.), 2 cups common brandy (1 pint), 14 cups cider (3814 qts.).. Season beef and suet with salt and pepper, then mix all and keep in jar or keg from 1 to 2 weeks before using. * MRS. GEORGE HARMER, Helper. ✪ Mock Lemon Pie

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Lemon Pie. 34, cup sugar, *4, cup boiling water, 1 tablespoon cornstarch or flour, 2 egg yolks, 3 tablespoons lemon juice, 1 tea- spoon butter. Mix sugar and cornstarch, add to boiling water, stir constantly. Cook 2 minutes, add butter and yolks, rind and juice of 1 lemon. MRS. F. W. ROBINSON. VETA BRYNER CARBON COUNTY COOK BOOK 35 Lemcn and Raisin Pie. 1 cup chopped raisins, juice and rind of 1 lemon, 1 cup sugar, 1 cup water, 1 teaspoon cornstarch. Boil mixture ten minutes and bake in double crust. MRS. EARL KING. Lemen Pie. 1 cup sugar, 2 eggs, 1 teaspoon butter, 3 table- spoons cornstarch, juice of 1 lemon, 1 cup boiling water, grated rind of 14 lemon. Mix sugar and cornstarch, add boiling water slowly and cook until clear, add butter, beaten egg yolk and lemon, cook mixture. Line a pie plate with half the rule for plain pastry. Prick the bottom with a fork, bake the crust to a light brown, when baked pour in mixture. Whip the whites of the eggs very stiff, add 2 tablespoons sifted powdered sugar. Spread this mixture over the top for a meringue; return to oven and brown lightly. CASSIE GRIMES, Helper. MRS. EMILY F. OLSON. Lemon Pie. Yolks of 2 eggs, 1 cup sugar, piece of butter size of an egg, 2 tablespoons flour, 114 cups water, juice of 1 lemon, grated rinds of 2 lemons. Mix together and cook in double boiler until thick. Put in crust with whites stiffly beaten on top, brown in oven. One.pie. MRS. M. E. BROOKS. MRS. J. O. FAUSETT. Mock Lemon Pie. 3 eggs, 2 cups sugar, 1 cup water, 2 table- spoons flour, a little tartaric acid to suit taste. Flavor with lemon extract, put water and sugar on stove and let come to a boil, mix yolks of eggs and flour with a little water and stir in. Beat whites with a little sugar for top. MRS. D. H. MORLEY. > ORINDA ROBINSON. Cream Lemon Pie. Wash and dry thoroughly 1 large lemon or 2 smaller ones, grate off all the yellow rind, remove all the white skin and grate the remainder of lemon, thus discarding the seeds and inner pulp. To this grated lemon add 2 tablespoons sweet milk. Place this on the stove and allow to cook slowly. When thoroughly cooked, add the well beaten yolks of three eggs, place on stove again and allow eggs to cook. MRS. F. L. BUCKIO. Apple Pie. 2 cups apples after they have been put through a sieve, yolks of three eggs, 1 tablespoon butter.. Sweeten to taste. Put in crust and bake. When cold put sweetened whipped cream and nutmeg on top. MRS. CHAS. AVERILL. Apple Dumplings. Make a rich biscuit crust, 1 pint flour is sufficient for 6 good sized dumplings; core and pare apples with- out breaking them; rather small apples should be used; fill the cavity with jelly or chopped raisins or nuts or dates; divide dough into six parts and roll until large enough to cover 1 apple. May be - baked or steamed. : | eye MATTIE STRONG. 36 CARBON COUNTY COOK BOOK é Mince Meat. 114 lbs. round steax, 10¢ worth suet, 2 pkgs. raisins, 2 pkgs. currants, double the amount with apples, 14 glass brandy, 1 quart jelly, 2 cups sugar, 3/4, cup vinegar, 1 spoon each ‘of allspice, cloves, nutmeg and a pinch of ginger. , MRS. J. H. REDD. Mince Meat. 8 cups minced beef (2 lbs.), 12 cups minced suet (3 lbs.), 12 cups currants (4 lbs.), 12 cups chopped tart apples (3 Ibs.), 2 cups raisins (1 lb.), 2 teaspoons mixed ground spices, cin- namon, allspice and cloves, 4 orange and lemon rinds boiled tender and chopped (114 lbs.), 2 cups common brandy (1 pint), 14 cups cider (3814 qts.).. Season beef and suet with salt and pepper, then mix all and keep in jar or keg from 1 to 2 weeks before using. * MRS. GEORGE HARMER, Helper.

The Carbon County cook book