Grate the rind from the lemo'n, and add it and the
juice to the sugar. Stir well, and add the water, and
the eggs, well beaten. Bake with an upper and under
crust for forty-five minutes.
• LEMON CUSTARD PIE.
The following lilling is sufficient for two pies.
Three eggs.
One large or two small lemons.
One and a-halt cupful of sugar.
One-half cupful of water.
One and a-half cupful of milk,
jue table-spoonful of melted butter✪ Lemon Custard Pie. C^
Separate the yolks of the eggs from the whites ; rub
the sugar and the yolks to a cream, and add the v.'ater
and then the milk. Stir all well together, and put in the
'melted butter, and when everything is ready to put the
filling in the crust add the lemon-juice and the grated
rind. If added in this way, the acid will not break the
milk. Bake three-quarters of an hour. Whip the whites
to a stiff froth, add a table-spoonful of sugar, spread this
mixture on top of the pies, when baked, return them to
the oven, and brown the whites lightly. These pies are
to be eaten cold.
PIES. 401
LEMON PIE WITH BREAD.
The following is a most reliable recipe and will make
one pie. Only one crust is used :
One lemon. ,
One large pint of bread-crumbs.
One-table-spoonful of melted butter.
One cupful of sugar.
Two eggs.
Cold water✪ Lemon Pie with Bread. |
The bread should not be hard, the crusts not being
available for this filling. Put the crumbs, which should
be half the size of a nutmeg, in a quart cup, measuring a
full pint ; add the lemon-juice, half the grated rind, the
sugar, and the yolks of the eggs, well beaten ; and turn
into the cup sufficient water to make the whole measure
just a pint and a-half. Stir ^ell, and let the mixture
stand in the cup while the plate is being lined with paste ;
then stir well again, mashing the brea«' fine. If the
bread does not seem entirely soft, do not add the filling
to the crust, but let it stand a few minutes longer; this,
however, will ^ely be necessary. Just before putting
the filling into the crust add the melted butter ; then
bake about thirty-five minutes in a quick oven. Beat the
whites of the eggs stiff, add a small table-spoonful of
sugar, spread this froth on top of the pie when baked,
return the pie to the oven, and quickly brown it. Serve
cold.
LEMON PIE WITH CORN-STARCH.
This is baked with one cri^t. To make one pie, allow
26
402 THE PA TTERN COOK-BOOK.
One lemon.
One table-spoonful of butter.
One and a-half table-spoonful of corn-starch.
One cupful of water.
One egg (white only).
Sugar to taste✪ Lemon Pie with Corn-Starch.
Wet the corn-starch in a little of the water, and place
the rest of the water over the fire in a saucepan ; and
when the latter boils stir into it the wet corn-starch, and
boil a minute after it thickens. Add the butter, and
set the mixture aside to cool. Line a pie-plate with
paste ; and when the filling has cooled add to it the
lemon-juice, the grated rind, and sugar to sweeten. Beat
the mixture well, turn it into the crust, and bake about
twenty minutes in a very quick oven. When done,
spread over the top of the pie the beaten white of ^g^,
sweetened with a tea-spoonful of sugar and flavored with
a little lemon extract. Brown the meringue, and serve
the pie cold.
PUMPKIN PIE. ✪ Pumpkin Pie
Page 175 · 4 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Grate the rind from the lemon, and add it and the juice to the sugar. Stir well, and add the water, and the eggs, well beaten. Bake with an upper and under crust for forty-five minutes.
• LEMON CUSTARD PIE.
The following lilling is sufficient for two pies.
Three eggs.
One large or two small lemons. One and a-half cupful of sugar. One-half cupful of water. One and a-half cupful of milk, one table-spoonful of melted butter.
Separate the yolks of the eggs from the whites ; rub the sugar and the yolks to a cream, and add the water and then the milk. Stir all well together, and put in the melted butter, and when everything is ready to put the filling in the crust add the lemon-juice and the grated rind. If added in this way, the acid will not break the milk. Bake three-quarters of an hour. Whip the whites to a stiff froth, add a table-spoonful of sugar, spread this mixture on top of the pies, when baked, return them to the oven, and brown the whites lightly. These pies are to be eaten cold.
LEMON PIE WITH BREAD.
The following is a most reliable recipe and will make one pie. Only one crust is used :
One lemon. ,
One large pint of bread-crumbs.
One-table-spoonful of melted butter.
One cupful of sugar.
Two eggs.
Cold water. |
The bread should not be hard, the crusts not being available for this filling. Put the crumbs, which should be half the size of a nutmeg, in a quart cup, measuring a full pint ; add the lemon-juice, half the grated rind, the sugar, and the yolks of the eggs, well beaten ; and turn into the cup sufficient water to make the whole measure just a pint and a-half. Stir ^ell, and let the mixture stand in the cup while the plate is being lined with paste ; then stir well again, mashing the bread fine. If the bread does not seem entirely soft, do not add the filling to the crust, but let it stand a few minutes longer; this, however, will rarely be necessary. Just before putting the filling into the crust add the melted butter ; then bake about thirty-five minutes in a quick oven. Beat the whites of the eggs stiff, add a small table-spoonful of sugar, spread this froth on top of the pie when baked, return the pie to the oven, and quickly brown it. Serve cold.
LEMON PIE WITH CORN-STARCH.
This is baked with one crust. To make one pie, allow
One lemon.
One table-spoonful of butter.
One and a-half table-spoonful of corn-starch.
One cupful of water.
One egg (white only).
Sugar to taste.
Wet the corn-starch in a little of the water, and place the rest of the water over the fire in a saucepan ; and when the latter boils stir into it the wet corn-starch, and boil a minute after it thickens. Add the butter, and set the mixture aside to cool. Line a pie-plate with paste ; and when the filling has cooled add to it the lemon-juice, the grated rind, and sugar to sweeten. Beat the mixture well, turn it into the crust, and bake about twenty minutes in a very quick oven. When done, spread over the top of the pie the beaten white of egg, sweetened with a tea-spoonful of sugar and flavored with a little lemon extract. Brown the meringue, and serve the pie cold.
PUMPKIN PIE.
Records on this page
Lemon Custard PieLemon Pie with BreadLemon Pie with Corn-StarchPumpkin Pie