Cut the meat into chops, remove the bone and trim them neatly, allowing a very small piece of fat to each chop. Cut the kidneys into small pieces also and mix with the mutton ; arrange neatly in pie dish, sprinkle parsley and seasoning, pepper and salt over it, then pour in the gravy and cover with puff or any paste preferred. Bake one and a half hours. 676. Lemon Pie—Ingredients—Crust, 1 lemon, 1 4 cups of white Le) sugar, I cup of water, a piece of butter the size of an egg, 1 table- spoonful of flour✪ Lemon Pie, I egg. 196 Tur Dominion Cook Book. First make your crust as usual; cover your pie tins. (I use my jelly cake tins) and bake exactly as for tart crusts. It you make more than you need, never mind, they will keep. While they are baking, if they rise in the centre, take a fork and open ‘the crust to let the air out. Now make the filling as follows: For one pie take a nice lemon and grate off the out- side, taking care to get only the yellow; the white is bitter. Squeeze out all the juice ; add white sugar, water, and butter. Put in a basin on the stove. When it boils stir in the flour, and the yolk of one egg, beaten smooth with a little water. When it boils thick take off the stove and let it cool. Fill your pie crust with this. Beat the white of an egg stiff; adda heap- ing tablespoonful of sugar; pour over the top of the pie. Brown carefully in the oven. 677. Lemon Pie (2)—Ingredients—1 cup of sugar, 1 tablespoonful butter, 1 egg, 1 lemon, juice and rind, 1 teacupful of boiling water and 1 tablespoonful corn starch✪ Lemon Pie (2). Dissolve the corn starch in a little cold water, then stir it into the boiling water; cream the butter and sugar, then pour over them the hot mixture ; cool, add the lemon juice, rind and beaten egg ; bake with or without upper crust. 678. Lemon Pie (3)—Ingredients—3 eggs, 1 large spoonful of butter, I small cup of sugar, juice and rind of a lemon✪ Lemon Pie (3), Beat the butter and sugar until like cream. Beat the yolks and whites of the eggs separately, grate the lemon peel and strain the juice, add the yolks and lemon to the butter and sugar, and mix well. Then bake in two open tins of paste. Beat the whites to a stiff meringue, with three tablespoonfuls of sugar and a few drops of rose water. When the pies are done spread the meringue over and return to the oven for five minutes. 679. Peach Pie—Ingredients—Fuff or short crust, peaches, sugar✪ Peach Pie. Line a dish with a nice crust, skin the peaches, remove the stones, and put the fruit into the dish, with a little sugar and water. Cover with crust and bake a golden brown. = 680. Rhubarb Pie—Ingredients—Rhubarb, a little lemon peel, sugar, — water, short crust✪ Rhubarb Pie. Take a deep pie dish, wipe with a clean damp cloth the = stalks, cut into pieces about an inch in length, mince the lemons peel, line the edge of the dish with the crust, then fill the dish A PasTRY AND PUDDINGS. 197. with rhubarb, sugar and lemon, adding a cup of water. Cover -with crust, making a hole in the middle. Bake about three quarters of an hour. ~ . . Pe 681. Gooseberry Pie—Ingredients—Gooseberries, sugar, crust✪ Gooseberry Pie. Top and tail the berries, line the edge of a deep dish with short crust. Put the berries into it with at least six ounces of moist sugar and a little water. Cover with upper crust and bake from half to three quarters of an hour. 682. Red Currants and Raspberry Pie—Ingredients—1 qt. of currants, 4 pt. of raspberries, 6 oz. of moist sugar, crust. Pick the currants, and proceed as above. 683. Cocoanut Pie—Ingredients—1 cup of grated-cocoanut, % pt. of milk, 2 crackers, 3 eggs, butter, salt, rind of % lemon, sugar if desired, puff crust✪ Cocoanut Pie.

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Cut the meat into chops, remove the bone and trim them neatly, allowing a very small piece of fat to each chop. Cut the kidneys into small pieces also and mix with the mutton ; arrange neatly in pie dish, sprinkle parsley and seasoning, pepper and salt over it, then pour in the gravy and cover with puff or any paste preferred. Bake one and a half hours. 676. Lemon Pie—Ingredients—Crust, 1 lemon, 1 4 cups of white Le) sugar, I cup of water, a piece of butter the size of an egg, 1 table- spoonful of flour, I egg. 196 Tur Dominion Cook Book. First make your crust as usual; cover your pie tins. (I use my jelly cake tins) and bake exactly as for tart crusts. It you make more than you need, never mind, they will keep. While they are baking, if they rise in the centre, take a fork and open ‘the crust to let the air out. Now make the filling as follows: For one pie take a nice lemon and grate off the out- side, taking care to get only the yellow; the white is bitter. Squeeze out all the juice ; add white sugar, water, and butter. Put in a basin on the stove. When it boils stir in the flour, and the yolk of one egg, beaten smooth with a little water. When it boils thick take off the stove and let it cool. Fill your pie crust with this. Beat the white of an egg stiff; adda heap- ing tablespoonful of sugar; pour over the top of the pie. Brown carefully in the oven. 677. Lemon Pie (2)—Ingredients—1 cup of sugar, 1 tablespoonful butter, 1 egg, 1 lemon, juice and rind, 1 teacupful of boiling water and 1 tablespoonful corn starch. Dissolve the corn starch in a little cold water, then stir it into the boiling water; cream the butter and sugar, then pour over them the hot mixture ; cool, add the lemon juice, rind and beaten egg ; bake with or without upper crust. 678. Lemon Pie (3)—Ingredients—3 eggs, 1 large spoonful of butter, I small cup of sugar, juice and rind of a lemon, Beat the butter and sugar until like cream. Beat the yolks and whites of the eggs separately, grate the lemon peel and strain the juice, add the yolks and lemon to the butter and sugar, and mix well. Then bake in two open tins of paste. Beat the whites to a stiff meringue, with three tablespoonfuls of sugar and a few drops of rose water. When the pies are done spread the meringue over and return to the oven for five minutes. 679. Peach Pie—Ingredients—Fuff or short crust, peaches, sugar. Line a dish with a nice crust, skin the peaches, remove the stones, and put the fruit into the dish, with a little sugar and water. Cover with crust and bake a golden brown. = 680. Rhubarb Pie—Ingredients—Rhubarb, a little lemon peel, sugar, — water, short crust. Take a deep pie dish, wipe with a clean damp cloth the = stalks, cut into pieces about an inch in length, mince the lemons peel, line the edge of the dish with the crust, then fill the dish A PasTRY AND PUDDINGS. 197. with rhubarb, sugar and lemon, adding a cup of water. Cover -with crust, making a hole in the middle. Bake about three quarters of an hour. ~ . . Pe 681. Gooseberry Pie—Ingredients—Gooseberries, sugar, crust. Top and tail the berries, line the edge of a deep dish with short crust. Put the berries into it with at least six ounces of moist sugar and a little water. Cover with upper crust and bake from half to three quarters of an hour. 682. Red Currants and Raspberry Pie—Ingredients—1 qt. of currants, 4 pt. of raspberries, 6 oz. of moist sugar, crust. Pick the currants, and proceed as above. 683. Cocoanut Pie—Ingredients—1 cup of grated-cocoanut, % pt. of milk, 2 crackers, 3 eggs, butter, salt, rind of % lemon, sugar if desired, puff crust.

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