The Swedish, French, American cook book

Line a pie plate with puff pastry [see recipe: Puff Paste]. Put a buttered paper at the bottom, fill with beans or bread, roll puff pastry thin, put a cover on top of the pastry, clip it even around. Then egg around, twist a strip of pastry in corkscrew style, fasten it all around on top of the egg. Make a rosette of the pastry in the centre. Put in oven, bake until well done and golden brown. When done, remove the cover — careful not to break, put on a plate and put in oven to dry. Re¬ move the beans carefully and fill. Filling. Six oranges, one cup water, one tablespoon corn¬ starch, three-quarters cup sugar, yolks of two eggs, rind of one orange, two to three cups whipped cream. How to Make the Filling. Squeeze two oranges, peel and slice the rest — be careful not to take any of the skin — and leave in a strainer so that the juice can drain off them. Take the orange juice (about one cup), add a half cup water, when hot thicken with the cornstarch dissolved in the other half cup water, add the rind, last add the yolks (stirred with the sugar to a souffle). Cook very slowly — about three minutes, let stand until cold. When cold, put a layer of the custard in the pie crust, then the sliced oranges, then the rest of the custard on top. Cover with whipped cream that has been sweetened and flavored with brandy, put the cover on and serve. Orange Meringue Pie {Tourte a la Meringue d’ Orange) Make pie crust [see recipe: Pie Crust]. Roll out very thin. Line a pie plate, bake in oven until golden brown, then fill. Filling. One cup orange juice, one cup water, four eggs, half cup sugar, a pinch of salt, two tablespoons cornstarch. How to Make the Filling. Put half cup water with orange juice and part of the rind on the stove. Thicken with the cornstarch dissolved in half cup water, stir the sugar and yolks of eggs to a souffle with a pinch of salt, add carefully. Fill the baked pie crust. Beat the whites of the eggs with two tablespoons sugar to a meringue, cover the pie and brown in oven. Lemon Souffle Pie {Tourte au Citron souffle) Line a pie plate with pie crust [see recipe: Pie Crust], bake in oven until golden brown, then fill. Filling. Three or four eggs, three-quarters cup sugar, juice of one and a half lemons, a little of the rind, a small pinch of salt. How to Make the Filling. Beat yolks and sugar to a souffle, add the lemon juice and rind, and the salt, put in a double boiler, beat very rapidly until it begins to thicken, add the whites of the eggs (beaten to a stiff meringue). Fill the pie crust and serve. Lemon Meringue Pie {Tourte a la Meringue de Citron) Line a pie plate with pie crust [see recipe: Pie Crust], prick with a fork, bake in the oven until golden brown, then fill. Filling. Two cups water, juice of two lemons and rind of one, four eggs, a pinch of salt, three-quarters cup sugar, two tablespoons cornstarch. How to Make the Filling. Put one and a half cups water on stove with the lemon juice and rind. Thicken with the cornstarch dis¬ solved in the other half cup water. Stir the yolks and sugar to a souffle with a pinch of salt, add carefully, fill the baked pie crust. Beat the whites to a stiff meringue with two tablespoons sugar, cover the pie, brown in the oven. Strawberry Pie ( Tourte aux Fraises ) a la Walde