The Pennsylvania German cook book

One apple chopped fine, one egg, one lemon, one cup sugar, half cup water. Mrs. McMillon. Boil together two cups sugar, one and one-half cups water, one tablespoon corn¬ starch, butter the size of an egg, let the above cool, then add one egg, the juice and rind of one lemon. Bake between (two) crusts. Mrs. M. Ream. One and one-half cups white sugar, two heaping tablespoons of unsifted flour, (or one of cornstarch) stir w’ell together, then add the yolks of three well beaten eggs, beat well, then add the juice of two lemons, two cups of water, and a piece of butter the size of a walnut, set on stove, in a double boiler, and cook until it thickens, when cool pour into a deep pie pan lined with paste, bake, w’hen done, have ready the whites beaten stiff with three tablespoons sugar, spread this on top and brown slightly. Mrs. Dr. Ricksecker. THE PENNSYLVANIA GERMAN COOK BOOK KOK TWO Take one grated lemon, add one heaping cup of sugar, take two eggs, separate the whites and yolks. Beat the yolks, add two tablespoons Hour and one of cornstarch, mix with a little water, add two pints of boiling water, let the mixture come to a boiling ixdnl, pnt the mixture into baked crusts, beat the whites, spread on top and brown in oven. Mrs. J. A. Keal. Two cups sugar, two lemons, five heap¬ ing tablespoons corn starch, the yolks of three eggs. Soften cornstarch with cold milk, then pour on boiling water, (out of a boiling teakettle) until starch looks clear and is thick, then add eggs, sugar, lemon juice and grated rind and sweet cream or milk to make it the right con¬ sistency. Bake in crusts and cover with whites after baked, brown, add some sugar to whites. This makes four pies. Mrs. 0. Messenbring, Minn. CHOCOLATE PIE, NO. 1. One tablespoon cornstarch, four of sugar, five of grated chocolate, lump of butter the size of a hickorynut, mix thoroughly then add one pint (or more) of milk .slowly, let come to a boil, then put into a baked crust, whip one-half cup of sweet cream, and spread on top. .Mrs. C. W. Berry. CHOCOLATE PIE, NO. 2 One and one-lialf cups water, butter the size of a walnut, one-half cup sugar, three even tablespoons cornstarch, made thin with sweet cream, flavor, adil three tablesi>oons of chocolate, boil together until it thickens, put into baked crust. Mrs. F. H. Keller. CHOCOLATE PIE, NO. 3. Five tablespoons grateil chocolate, yolks of two eggs, a little salt, one-half cup of sugar, two teaspoons flour. .Mix thoroughly andPour into a baked crust. Pour on one cupful of boiling water. Cook, stirring constantly Flavor with a little vanilla. Pour into a baked crust, (’over with the beaten whites of eggs. S. K. COCOANUT PIE, NO. 1. One pint milk, one teacup sugar, three eggs, one heaping cup of prepared cocoanut. Mix the cocoanut with the beaten yolks and sugar, add milk, and bake with undercrust. Beat the whites to a froth add three tablespoons powdered sugar spread over the pie, sprinkle with dry cocoanut and brown slightly. COCOANUT PIE, NO. 2.