Mother's Cook Book: Containing Recipes for Every Day in the Week, Including ..

The juice and rind of one lemon, two eggs, eight heaping tablespoonfnls of sugar, one small teacupful of milk, one teaspoonful 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 tablespoonfuls 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. CUSTARD PIE. Make a custard of the yolks of three eggs with milk, season to the taste; bake it in ordinary crust; put it in a quick oven, that the crust may not be heavy, and aa soon as that is heated remove it to a place in the oven of a more moderate heat, that ] the custard may bake slowly and not curdle; when done, beat the whites to a froth; add sugar and 17S Mothex'i Cook Book. spread over the top, and return to the oven to brown slightly; small pinch of salt added to a custard heightens the flavor; a little soda in the orast prevents it from being heavy. Very nice. COCOANUT PIE. » One-half pound grated cocoanut, three-quarters pound _ of white sugar (powdered), six ounces of butter, five eggs, the whites only, one glass of white wine, two tablespoonfuls rose-water, one tablespoonful of nutmeg. Cream the butter and sugar, and when well-mixed, beat very light, with the wine and rose-water. Add the cocoanut with as little and as light beating as possible; finally, whip in the stiffened whites of the eggs with a few skillful strokes, and bake at once in open shells. Eat cold, with powdered sugar sifted over them. LEMON TARTS. Mix well together the juice and grated rind of two lemons, two cups of sugar, two eggs, and the crumbs of sponge cake; beat it all together until smooth; pat into twelve patty-pans lined with puff-paste, and bake until the crust is done. PASTRY SANDWICHES. Puff-paste, jam of any kind, the white of an egg, sifted sugar. Roll the paste out thin; pot half of it on a baking-sheet or tin, and spread equally over it apricot, greengage, or any preserve that may be preferred. Lay over this preserve another thin paste, press the edges together all round, and mark the paste in lines with a knife on the surface, to show where to out it when baked. Bake from twenty minutes to half an hoar; and, a short time before being done, take the Mother's Cook Book., 17? pastry out of the oven, brush it over with the white of an egg, sift over pounded sugar, and put it back in the oven to color. When cold, cut it into strips; pile these on a dish pyramidically, and serve. These strips, eut about two inches long, piled in circular rows, and a plateful of flavored whipped cream poured iu the middle, make a very pretty dish. CHERRY PIE. Line the dish with a good crust, and fill with ripe cherries, regulating the quantity of sugar yon scatter over thorn, by their sweetness. Cover and bake. Eat cold, with white sugar sifted over the top. SQUASH PIE. Two teacups of boiled squash, three-fourths teacup of brown sugar, three eggs, two tablespoons of molasses, one tablespoon of melted butter, one tablespoon of ginger, one teaspoon of cinnamon, two teacups of milk, a little salt. Make two plate pies. CREAM PIE. Pour a pint of cream upon a cup and a half powdered sugar; let stand until the whites of three eggs have been beaten to a stiff froth; add this to the cream, and beat up thoroughly; grate a little nutmeg over the mixture and bake in two pies without upper crusts. TARTLETS. Puff-paste, the white of an egg, pounded sugar.