The Times cook book, no. 2

NO. 13. LEMON CREAM PIE. Mrs. J. Munro, Vineland, Cal.— (Original.) Rub together until of an even color one large cupful sifted flour and one-fourth pound butter, then add just enough cold water to make It merely hold together. Roll out and line a pie tin, bake, patting with towel several times to keep crust from puffing. Fill with the following cream filling: Mix together onehalf cup sugar with three rounded tablespoons flour and two eggs; beat with spoon until smooth, then add gradually one pint milk. Cook in double boiler until thickened, stirring constantly. Afterward add juice and grated rind of one medium-sized lemon; beat together the whites of two eggs until stiff, add two tablespoons of powdered sugar, beat again and add one-half tablespoon lemon juice, or one-fourth teaspoon vanilla, and put on top of pie; place pie in the oven for few moments to brown. NO. 14. EXCELLENT LEMON PIE. Miss C. Laura Pooley, 1826 South Hope street, Los Angeles.— Peel very thin the rind of one lemon and chop fine in a teaspoonful of granulated sugar; add to this the juice of one lemon, a tablespoonful of syrup (or Log Cabin drips,) a tablespoonful of sugar, two eggs; beat up eggs with a tablespoonful of milk to keep from separating. Put on stove and boil gently till thick enough. Put in deep pie tin, lined with good puff paste, and bake. If preferred, the white of one egg can be used to make a meringue. NO. 15. FINE LEMON PIE. Mrs. M. Cameron, 1237 Arapahoe street, Los Angeles.— Make shell of rich pie crust and bake. For filling mix together one and one-half cups sugar, one large teaspoon of flour; add juice of two good-sized lemons and grated rind or one; one tablespoon butter, two eggs (leaving out the whites for meringue;) add one cup boiling water and cook until thick; beat whites and add tablespoun sugar, and fill the shell and set in oven long enough to brown. NO. 16. PERFECT LEMON PIE. Mrs. F. S. Webster, Imperial, Cal. — One lemon, pulp, juice and grated rind; one cup sugar, yolks of two eggs well beaten, two tablespoonfuls flour, one cup sweet milk, and small piece of butter. Stir these all together in the above stated order; lastly add the whites beaten to a stiff froth, stirring in lightly, until thoroughly mixed; then pour into a custard plate lined with good pie crust, and bake about forty minutes in not too hot oven, so the top will not burn. It is delicious. NO. 17. LEMON PIE. Mrs. R. Nidever. University, Los Angeles. — Two medium-sized lemons, one tablespoon butter, four tablespoons milk, one cup sugar, four eggs; grate the rinds of lemon; keep out whites of eggs, beat to a stiff froth and spread on top after baking pie. Mix sugar, lemon and butter together, then add the balance; bake with rich crust. NO. 18. LEMON PIE. Mis. L. Smock, 1510 Vermont avenue, Los Angeles. — One large lemon, juice and rind, grated; one cup white sugar, half-cup cream or rich, sweet milk; one tablespoon cornstarch mixed with the milk; yolks of three eggs. Bake in rich crust; beat whites to a stiff froth with four table- -spoons powdered sugar, spread on top and brown a very little.