Lemon Pie

Ingredients

• A heaping cup of pastry flour
• 1 saltspoonful of Cameo baking powder
• 1 saltspoonful of salt
• from ^ to 5^ a cup of butter and lard mixed
• Mix 1 tablespoonful of corn starch
• 1 cup of sugar
• V^ saltspoonful of salt
• juice of 2 lemons
• yolks of 2 eggs
• 1 tablespoonful of butter
• 2 tablespoonfuls of powdered sugar

Method

1. 1

   Mix flour, baking powder, and salt; rub in shortening.

2. 2

   For filling, mix corn starch, sugar, and salt with boiling water, boil, add lemon juice, yolks, and butter.

3. 3

   Top with beaten egg whites and sugar, brown.

Nutrition per serving

As published

This recipe was extracted from Delicate dishes (1896), page 38. The excerpt below is the record exactly as published.

LEMON PIE. PASTRY FOR ONE PIE. A heaping cup of pastry flour, i saltspoonful of Cameo baking powder, i saltspoonful of salt, from ^ to 5^ a cup of butter and lard mixed. Mix the baking powder and salt with the flour, rub in the shortening and mix quite stifl" with ice water. For the filling: Mix i tablespoonful of corn starch, i cup of sugar, V^ saltspoonful of salt and add to i cup of boiling water; boil 5 minutes. Add juice of 2 lemons; when cooked a little add yolks of 2 eggs and i tablespoon- ful of butter. Beat the whites stiff with 2 tablespoonfuls of powdered sugar. Pile on the pie and brown. E. A. S. JELLIED PEACHES. One dozen good sized peaches, ^ box of gelatine, ij^ cups of sugar, i^ pints of water. Soak gelatine in ^ cup of water until soft, then put the sugar and the rest of the water in a stewpan and boil five minutes. Put the peaches in and cook 10 minutes, in taking the stew pan from the fire turn the gelatine into it, then add a tablespoonful of good brandy. Set in a dish of cold water to cool, and stir gently once in awhile to keep the peaches from settling at the bottom. When beginning to set put into a mould and put on ice. Serve with whipped cream. Mrs. T. J. Hudson. CHAFING DISH. As that historic barque, long known as Noah's Ark, Was filled with choice samples of fowl, flesh and fish;* So we in modern ages, conning these printed pages, Compass like miracles with the Chafing Dish. *By '* poetic license." MANUFACTURED BY SIMPSON, HALL, MILLER & CO. LOBSTER A LA NEWBURG. One large lobster, i tablespoonful of butter, i wine glass of sherry, 3 eggs, i^ pint of cream. Take the nicest part of the lobster cut in small pieces, put in chafing dish with butter, season with pepper and salt, pour wine over it, add the beaten eggs and cream. Let all come to a boil and serve immediately. Sufficient for £ve persons. Mrs. James Hewitt. 108 CHAFING DISH. SCOTCH SQUIRREL. Spread anchovy paste thinly on crackers. Scram- ble in the chafing dish, 8 eggs, with i cup of cream, a pat of butter, and a little salt. Pour this mixture over the crackers and serve. Miss Annie Bennett. CREAMED OYSTERS. Put into the upper part of the chafing dish i table- spoonful of butter. When it melts add i tablespoonful of flour; stir till it thickens, then add i cup of cream, season with salt and pepper to taste. Add the oysters drained and cook till the oysters are plump. Serve on hot toast. Miss Kate S. Benton. VENISON IN A CHAFING DISH. One coffee cup of claret; when hot add i dessert- spoonful of butter, i coffee cup of sherry, i tablespoon- ful of currant jelly, i dessertspoonful of Worcestershire sauce, a shake of red pepper. When the sauce comes to a boil put in the venison cut in strips five or six inches long, not more than two pieces at a time, and cook for about one minute. Mrs. Eberman. CREAMED OYSTERS. Mix well together i tablespoonful of butter, 3 teaspoonfuls of flour, put in a chafing dish, add a little milk or cream and salt to taste and stir constantly till CHAFING DISH. 109 thoroughly cooked. As it thickens add more milk till a proper consistency is attained. Put in i pint of oys- ters and cook till their edges curl. Serve on toast. This cream is also used for Lobster Newburg. Mrs. Isaac Bennett. OYSTER PAN ROAST. Melt 1 tablespoonful of butter

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