The Toronto Cook Book

One cup white sugar, two eggs, juice and grated rind of one lemon, one and a half tablespoons cornstarch; one and a half cups boiling water; beat yolks of eggs and sugar together. Cream Pie (Pearcey's) Two eggs (whites kept out for icing), half a cup sugar, one tablespoon cornstarch, two cups milk; boil together and flavor to 'taste; line pie plate with crust and bake; then put in cream when cold. Beat whites of eggs with little sugar and put on top. Cream Pie Two eggs, half cup white sugar, piece butter size of an egg, two tablespoons flour mixed smooth with a little water, one large cup sweet milk. Boil to consistency of custard and flavor with vanilla. Cocoanut Pie The yolks of three eggs, three tablespoons sugar, one of rolled soda biscuits, one cup sweet milk, three heaping tablespoons of cocoanut, pinch of salt. Cook all together until thick, pour into shell. Spread on the icing and sprinkle with cocoanut. Put in oven and brown. Cream Pie Three eggs, reserving whites of two for top, one cup of sugar, two cups of milk, small piece of butter and half a tablespoon of flour. After it is cooked, add vanilla and beat till cold. Pour into pie crust and put over it the beaten whites. Put in oven and brown. French Cranberry Pie One cup of cranberries chopped fine, one cup of sugar, butter the size of a walnut, two teaspoons of flour, half cup boiling water, one teaspoon vanilla. Bake with one or two crusts. The Toronto Cook Book English Lemon Pie One cup sugar, one cup of milk, juice and grated rind of one lemon, two eggs, a piece of butter size of an egg, two tablespoons flour, a little salt. Cream sugar, butter, flour and grated rind together; add yolks well beaten, then juice of lemon, beat well, add milk, then whites beaten very stiff. Stir well and pour into pie crust (baking crust and all together) and bake in a slow oven. Grated Apple Pie One cup grated apple, half a cup sugar, half cup sweet milk, yolks of two eggs, grated rind and juice of small lemon; use whites for frosting. Rhubarb Pie Two cups of fresh rhubarb cut into small pieces, one tablespoon cornstarch, one cup of sugar, yolks of three eggs, a small piece of butter. Mix well together, put into pie. Bake crust and filling together. Put beaten whites on top and brown. Lemon Tarts Two lemons, juice and grated rind, two cups sugar, four eggs, a piece of butter size of an egg; steam one hour. This will fill fifty tarts. Cup Custard in Six Cups Two eggs, quart of milk, two teaspoons sugar to a cup, a little nutmeg and salt; set cups in a pan of warm water, cook in a slow oven. Chill, and serve. Apple Puffs Pare and slice six tart apples, stew them and strain through a colander, sweeten, and add a little salt; let this cool, while you make your paste of two spoons butter worked in eight spoons flour; add icewater to make consistency of bread dough, put on the moulding board and roll very thin; scatter small bits of butter over this, and dredge with flour; then fold it up and roll quite thin again, repeat this any number of times, always rolling the paste into a square form; cut the paste into pieces four inches square, spread sauce on half of the square; moisten the parts with water, fold the other half over on to it. Bake in a quick oven. * *f Pies Mince Pies