Kirmess cook book

Mrs. W. V. Toffey. Rind grated and juice of two lemons, two cups granulated sugar, two tablespoonfuls cornstarch, two cups boiling water, a piece of butter, a pinch of salt. Boil until evenly cooked; when cool add yolks of two eggs. Bake on under crust. Make a meringue of whites of eggs and four tablespoonfuls of sugar and place on top after it has been baked, and then put in the oven and brown lightly. LEMON PIE. Mrs. Garret V. Brinkerhoff. Two even tablespoons of cornstarch, one cup of boiling water, one tablespoon of butter, yolks of two eggs, and grated rind of one large or two small lemons. Moisten the cornstarch with a very little cold water, then add a cup of boiling water, allowing this to boil on the fire, two or three minutes to cook the cornstarch. Add the butter and sugar, remove the mixture from the fire and when slightly cool, add the eggs well beaten and the rind and juice of the lemons. Make a meringue of the whites of eggs with sugar and put on top of fire when baked. LEMON CREAM PIE. Mrs. John Ease. Grate the skin of one large lemon, taking off the white pith, chop the rest very fine ; into one teaspoon of boiling water stir one tablespoon of cornstarch, dissolved in cold water first, then boil, adding one teacup of white sugar, and a small pinch of salt; when cold, add the beaten yolks of two eggs. Make a rich paste, and bake in only an under crust. When cold, put on the whites of two eggs, beaten to a stiff froth, with three tablespoons of powdered sugar. FILLING FOR CREAM LEMON PIE. Mrs. James Fleming. One cup of sugar, one level tablespoon of butter, two eggs, the juice and . grated rind of one large lemon. Cream together the butter and sugar, then add the flour; beat separately the yolks and whites of the eggs. Stir the yolks in the mixture and leave the whites for a meringue. Stir in the lemon juice and rind, and lastly the milk. Cover a pie plate with good pastry, pour in the mixture, and when baked cover with the beaten whites for a meringue and put back in the oven to brown lightly. CREAMED SWEET APPLE PIE. Mrs. Seeley's Cook Book. Pare, core and quarter Camp field pound sweets, or other sweet apples. Put them into a pudding-dish with a few spoonfuls of water to prevent burning, cover closely and cook until tender, but not broken. Add two tablespoonfuls of sugar to each cupful and let them get cold in the syrup. Then cut into thin slices or tiny dice. Boll out some puff paste quite thin; line a pie-plate, sprinkle with flour, lay on another crust and bake until brown. When ready to serve, open the crusts, spread the lower one with the stewed apple, cover with whipped cream, put on the top crust and sprinkle that with powered sugar. APPLE PIE. Mrs. F. D. Gray. Line a plate with pastry and fill with sliced apples. Sprinkle over the top sugar and spice to taste, dot it with bits of butter. If the apples are not juicy a little water is needed. Place pastry over the top and bake. A sauce made of one pint of milk, yolks of two eggs, one tablespoonful of cornstarch, blended with milk, sweeten to taste. Put milk on in double boiler, bring to a boil, add yolks of eggs, then cornstarch. Remove