The Monmouth Baptist ladies' cook book

DELICIOUS LEMON PIE. Mrs. Fred H. Smith. To make two pies take the yolks of three eggs and beat till they are light, mix two tablespoonfuls of corn starch in a little milk, add one cup of sugar, the juice of one lemon with a little of the grated peel in it. Then add one large cup of milk. Beat all together and pour on crust. Bake until done. Beat the whites of the eggs to a stiff froth, add two tablespoonfuls of sugar and spread evenly over the top. Place again in the oven until slightly brown. TWO CRUST LEMON PIE. Mrs. L. M. Dougherty. Three lemons for two pies. Two cups of boiling water, two tablespoons of corn starch, one cup of sugar, three eggs. Mrs. Frances Hubbard. Grated rind and juice of one lemon, one cup sugar, one even tablespoon butter, one tablespoon water, one egg, three-fourths bread crumbs. Bake between two crusts twenty-five or thirty minutes. LEMON RAISIN PIE. Miss Clara Bailey. One cup chopped raisins, the juice and grated rind of one lemon, one cup cold water, one tablespoon flour, one cup sugar, two tablespoons butter ; stir lightly together and cook in double boiler until thick. Bake with upper and under crust. Mrs. L. A. Babcock. Six pounds meat, two pounds suet, two pounds raisins, two pounds currants, two pounds figs, or one pound each of dates and figs, four auarts apples, one quart preserved watermelon, one-half pound orange peel eight lemons (juice and grated rind), six pounds sugar, three quarts of cider, five grated nutmegs, one ounce of ground cloves, one ounce of allspice, one ounce of cinnamon, one-half cup of salt. Cook one hour. Mrs. J. A. Joel. Three bowls of chopped meat (half neck beef and half fresh pork), five of chopped apples, five of white sugar, one pound seeded raisins, one pound currants, one bowl sweet pickle vinegar, scraps of canned fruit or jelly, two tablespoons ground cinnamon, one tablespoon ground cloves, one teaspoon pepper. Put in granite kettle and heat all together thoroughly. Mrs. L. E. Robinson. Two bowls chopped apples, one of chopped roast beef or veal, one-fourth pound suet, juice of two lemons, two teacups molasses, one teaspoon each of cinnamon and cloves, one nutmeg erated, one pound raisins, from half to a pound of currants, one-fourth pound citron cut fine, one quart cider or grape juice, and sugar and salt to taste. Have all the ingredients cold before mixing together. Can be kept in a stone jar without sealing. MINCE MEAT. (ELEGANT). Mrs. Guy Stapp, Chicago. One pound finely chopped apples, one grated nutmeg, one pound cold roast beef (chopped), one pound currants, one-eighth ounce cloves, one-half pound raisins (stoned and chopped), one-eighth ounce allspice, one pound beef suet (chopped), one tablespoon salt, three-quarters pound of mixed citron and candied orange, one grated rind and juice of three lemons, one pound fine sugar, one pint boiled cider. Stir ten minutes, put in a deep jar. Keep several days before using and take the required quantity from the bottom of the jar. Thin a little more if necessary.