The Queen Cook Book: A Careful Compilation of Recipes and Practical ...

Beat two eggs well, add four even tablespoons of sugar, one pint of sweet cream, flavor with nutmeg or vanilla. Great care should be taken not to bake any 140 The Queen Cook Book custard too long, as it will soon turn to whey, after it is at boiling point. Custard Pie, To one pint of milk add two beaten eggs with three tablespoons of sugar, a dust of salt, flavor with nutmeg. Line the pie plate with crust and a rim and bake as in the above recipe. CocoANUT Pie. I cup grated cocoanut 3 eggs 4 tablespoons sugar i teaspoon butter^ salt I lemon i pint miUc Grate a cocoanut after removing the outer shell and the inner skin, stram the milk it contains through a cloth if you like to use it, if not, use a pint of boiled milk, stir in the cocoanut, then the butter and beaten yolks, sugar, the grated rind and strained juice of half a lemon, lastly the stiffly beaten whites or make a meringue made by sweetening the well-beaten eggs with two large spoonfuls of sugar and spread it on top with a good sprinkle of cocoanut after it is baked, and return on the grate until delicately browned. Line the pie plate with best pie crust and fill. All pies with Only one crust must have a rim laid on it. Lemon Pie No. 3, I large or 2 small lemons i }i cups hot water Yolks of 3 eggs 3 soda crackers I cup sugar Whites of three eggs Grate the rind, strain the juice of the lemon, roll the crackers, stir and pour on the hot water, beat the yolks, mix all together; pour it in the crust, which should be of the best, and bake while hot; make a The Queen Cook Book meringue of the whites beaten stiff, then sift in three heaping tablespoons of powdered sugar, spread on top, and brown. Lemon Pie No. 2. I lemon i tablespoon corn starch 1 cup sugar 2 eggs, salt a little Butter the size of an egg 2 cups hot water Stir up the corn starch in a little cold water and pour it in the hot water and let boil enough to cook the starch (say one minute), let cool, then add the butter, sugar and beaten eggs, and lemon, grated rind and strained juice. Make a meringue of the whites of two eggs and three spoons of sugar. Some bake the shell or crust first, lightly, then fill and bake the filling, for all lemon or custard pies. Lemon Pie No. i. (Very Fine.) 2 lemons 3 eggs 8 tablespoons sugar i cup water 2 even tablespoons flour Grate the rind and strain the juice of the lemons, stir the flour up with the water, then add the sugar and beaten yolk, then the juice and grated rind. Bake with an under crust; have ready when it comes from the oven, the whites beaten to a stiff froth, with four tablespoons of pulverized sugar; spread over the pie, set in oven, and brown as quickly as possible, to avoid being leathery. Home Messenger. Orange Pie. Slice three or four oranges into a plate lined with paste, sprinkle well with sugar, two tablespoons of water, cover with paste. This is nice, but orange shortcake is better. 142 The Queen Cook Book Sponge Cake Cream Pie. One teacup of sugar, one teacup of flour with one teaspoon baking powder, three eggs beaten separately. Bake it in two layer cakes. Whip a pint of very cold sweet cream until very smooth and stiff; first sweeten and flavor to taste, then spread it on one of the layers, placing the other on top. If one likes one can spread the top with cream and cocoanut. Should be eaten the same day. Lemon Tarts. 1 cup sugar 3 teaspoons flour 2 eggs . I pint boiling water I large lemon Make the tart shells of puff paste and fill with this mixture. Grate the rind, strain the juice of lemon, wet the flour with cold water, beat the eggs separately, reserve one white for the top, stir sugar and all in the hot water and boil enough to cook the flour. Stir it constantly till clear and smooth. Huckleberry Pie.