Science of food & cookery

Mix the sugar with the browned flour, and add to the pumpkin ; then combine all the ingredients, and bake the same as above. LEMON PIE i large cup sugar 3 tablespoons lemon juice \Y$ cups water 2 tablespoons vegetable butter 4 tablespoons cornstarch % teaspoon salt Grated rind of i lemon I egg separated Mix the sugar and the starch thoroughly. Bring water, salt, and lemon rind to a boil, pour gradually over the starch and sugar mixture, and stir smooth. Return to the fire, and boil until thick and clear. Separate the yolk from the white, beat the yolk and the lemon juice, and pour in a little of the hot mixture, stirring so as not to cook the yolk; then briskly stir the yolk mixture into the cooked starch, and continue to stir over the fire for a few moments, but do not boil. Set off the fire, add the butter, mix, and pour into a crust shell and set aside. Add to the white i tablespoon cold water and a sprinkle of salt, and beat until very foamy; then add gradually, while beating, 2 tablespoons sugar, and continue to beat until firm enough to spread nicely. Flavor with lemon extract, spread over the pie, and brown lightly in the oven. Note. — The mixture should never be boiled after the lemon juice is added, as that would cut the starch and thin the mixture. INDIVIDUAL PICNIC PIE I cup seeded raisins Scant i cup sugar 1 cup walnut meats Juice and rind of i lemon 2 cups chopped tart apples I egg Chop the raisins, the nuts, and the apples. Put the sugar, the chopped apple, and the lemon juice and rind into a small saucepan, and cook for a few minutes over the fire. Add the chopped raisins and nuts, and stir until hot through; then add the slightly beaten egg, and stir until it takes up the moisture, but do not boil. Roll out pie crust, and cut with a large round cutter, or with a tin cover that has been perforated. Wet the edge of the crust, lay a large spoonful of the fruit a little to one side, turn the crust over it, and press the edges together. Brush with milk, and bake to a light brown color. If used for a large two-crust pie, omit the egg. BANANA CREAM PIE il/2 cups milk i large or 2 medium bananas 3 tablespoons flour i egg 3 tablespoons sugar ' A sprinkle of salt Slice the banana into a baked crust shell. Heat the milk in a double boiler to boiling point. Stir the flour and a little cold milk or water to a smooth paste, and pour slowly into the hot milk, stirring as it is being added, and let cook for 15 minutes. Add I tablespoon of the hot cream, a sprinkle of salt, and the sugar to the yolk of egg, and mix well ; then pour the hot cream in a slow stream into the yolk mixture, stirring briskly as it is being added. Stir over the fire for a few minutes, until the mixture thickens a little from the yolk, but do not boil. Pour over the sliced banana in the crust shell and set aside. Add i tablespoon cold water to the white of egg, and beat rapidly until very foamy ; then add gradually I tablespoon sugar and a few drops of vanilla or lemon extract, and beat until firm enough to spread nicely over the top. Brown lightly in the oven, and let cool. CUSTARD PIE 2 eggs i tablespoon flour