Lemon Pie

Ingredients

• 1 cup sugar
• 2 egg yolks slightly beaten
• 1 cup boiling water
• 4 tablespoons lemon juice
• 2 tablespoons cornstarch
• Grated rind one lemon
• 2 tablespoons flour
• 1 teaspoon butter
• Few grains salt

Method

1. 1

   Mix sugar, cornstarch, flour and salt, add boiling water gradually, stirring constantly.

2. 2

   Cook over hot water until mixture thickens; continue stirring.

3. 3

   Add lemon juice, rind, butter, and egg yolks.

4. 4

   Line a pie pan with Rich Paste, wet edges, and lay around a rim of pastry one inch wide; flute edge.

5. 5

   Cool mixture and turn in lined pan.

6. 6

   Bake in a moderate oven until crust is well browned.

7. 7

   Remove from oven, cool slightly, spread with meringue, return to oven to bake and brown meringue.

Nutrition per serving

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 10. The excerpt below is the record exactly as published.

2 egg yolks slightly beaten. 1 cup boiling water, 4 tablespoons lemon juice. 2 tablespoons cornstarch. Grated rind one lemon. 2 tablespoons flour. 1 teaspoon butter. Few grains salt. Process: Mix sugar, cornstarch, flour and salt, add boiling water gradually, stirring constantly. Cook over hot water until mixture thickens; continue stirring. Add lemon juice, rind, butter, i::Z''suniay $2 Sunduy Dinners 21 and ^gg yolks. Line a pie pan with Rich Paste, wet edges, and lay- around a rim of pastry one inch wide; flute edge. Cool mixture and turn in lined pan. Bake in a moderate oven until crust is well browned. Remove from oven, cool slightly, spread with meringue, return to oven to bake and brown meringue. MERINGUE Whites 2 eggs. 34 teaspoon lemon or orange 2 tablespoons powdered sugar. extract. Process: Beat whites until stiff and dry; add sugar by the tea- spoonful; continue beating. Add flavoring, drop by drop. Spread unevenly over pie and bake fifteen minutes in a slow oven; brown the last five minutes of baking. CAFfi NOIR (AFTER-DINNER COFFEE) To prepare after-dinner coffee, use twice the quantity of coffee or half the quantity of water, given in recipe for Boiled Coffee (see Page 30). This coffee may be prepared in the Percolator, following the directions given in the foregoing. Milk or cream is not served with black coffee. Serve in hot after-dinner coffee cups, with or without cut loaf sugar. 22 52 Sunday Dinners nML^ay QVlenu Noodle Soup Boiled Beef — Horseradish Sauce Baked Potatoes Macaroni with Tomato Sauce Chiffonade Salad Steamed Cottage Pudding Banana Sauce Coffee Tea NOODLE SOUP 2 quarts Chicken Consomme. 1 teaspoon finely chopped parsley. 1 recipe noodles cut very fine (see below). Process: Cook fowl same as for Boiled Fowl (do not tie in cheese cloth). Drain fowl from stock, and strain. When cold, remove fat, and clear. Reheat, add noodles, and simmer twenty minutes. Sprinkle with parsley and serve very hot. NOODLES 1 egg. Flour. Y2 teaspoon salt. Few grains nutmeg. Process: Beat egg slightly, add seasonings, add flour enough to make a stiff dough. Knead on a floured board until smooth and elastic. Roll out on a sheet as thin as paper, cover and let stand for half an hour. Roll loosely and cut the desired width, either in threads or ribbons, unroll and scatter over board; let lay half an hour. Cook in boiling, salted water fifteen minutes, drain and add to soup. Noodles may be cooked in Consomme twenty minutes but the soup will not be as clear as when noodles are cooked previously. January ^^ S ufiduy Ditiners 23 Third Sunday BOILED BEEF Have five pounds of beef, cut from the face of the rump. Wipe meat, sprinkle with salt, pepper, and dredge with flour. Brown richly in an iron skillet in some of its own fat tried out, turning often. Remove to kettle and cover with boiling water. Add one tablespoon salt, one-half teaspoon peppercorns, a bit of bay leaf, one carrot sliced, one turnip sliced, and one-half onion sliced. Add two sprays each of parsley and thyme and one of marjoram. Cover and heat to boiling point. Skim when necessary. Reduce heat and simmer until meat is tender (four or five hours). Remove to serving platter. Strain stock and use for soup or sauces. Serve meat with hot Horseradish Sauce. (For recipe see page 51.) MACARONI WITH TOMATO SAUCE Cook one cup macaroni, broken in inch pieces, in boiling salted water twenty minutes. Drain, and pour over cold water to separate pieces. Mix with one and one-half cups Tomato Sauce. Add one-half cup grated cheese. Turn into a buttered baking dish, cover with buttered crumbs, bake twenty minutes in a hot oven. TOMATO SAUCE 1 half can tomatoes. Bit of bay leaf. }/s teaspoon soda. J^ teaspoon salt. 1 teaspoon sugar. Few grains cayenne. 6 peppercorns. 4 tablespoons butter. 2 cloves. 3 tablespoons flour. Slice onion. 1 cup Brown Stock. Process: Heat tomatoes to boiling point; add soda and the seven ingredients following. Cook twenty minutes. Rub through a puree strainer, add stock. Brown butter in a sauce-pan, add flour and continue browning, stirring constantly. Add hot tomato mixture slowly, mix well, and pour over Macaroni. CHIFFONADE SALAD Cut the hearts of celery in one-inch pieces, cut pieces in straws to fill one cup. Remove the pulp from grape fruit, leaving each 24 5^ Sunday Dinners •''^""^'^^ Third Sunday half-section in its original shape. There should be one cup. Peel and chill four medium-sized tomatoes (Southern or hot-house at this season), cut in slices. Cut the bleached leaves of Chicory in pieces for serving, arrange in nests on serving dish, and arrange other ingredients in separate mounds in the nests. Marinate with French Dressing, and garnish each with chopped parsley, green and red sweet peppers cut in thread-like strips, and sprays of pepper-grass or parsley. Pass Mayonnaise Dressing. STEAMED COTTAGE PUDDING 3 tablespoons Cottolene. 1 cup milk. 1 cup sugar

Cook this with the app: pantry check, scaling, and the assistant.