Lemon Pie

Ingredients

• One tablespoon of corn starch
• boiled in a cup of water
• one egg
• one cup of sugar
• juice and rind of one lemon

Method

1. 1

   Boil corn starch in water, add egg, sugar, and lemon juice and rind.

2. 2

   Bake in a crust.

Nutrition per serving

As published

This recipe was extracted from The new home cook book (1896), page 87. The excerpt below is the record exactly as published.

one cup of sugar, three eggs, flavor to taste. PUDDING SAUCE. Mrs. Dunham. One-half cup of butter, one cup of sugar, two eggs well beaten, and pour on one cup of boiling water ; flavor with nutmeg or other flavor. PUDDING SAUCE. Mrs. A. R. Scranton. Four tablespoons of white sugar, two tablespoons of butter, one tablespoon of flour; beat all to a cream and add the white of one egr^ well beaten ; then add one gill boiling water ; stir well ; flavor to taste. (214) VALUABLE EECIPES. 215 FOAMING SAUCE. Mrs. King. One-half teacup of butter, the same of sugar; beat to a froth ; put into a dish and set in a pan of hot water ; add a tablespoon of hot water, or if preferred, a little vanilla ; stir one way until it comes to a very light foam. WINE PUDDING SAUCE. One cup of sugar, one-half cup of butter, one-half cup of wine, one egg ; beat butter, sugar and eggs together ; set it on the stove and heat, pour in the wine, add a little nutmeg; pour from one dish to another a few times, and send to the table. WINE SAUCE. M. A. T. Two teacups of sugar, one teacup of butter ; stir to a cream ; beat two eggs very light, and stir all together ; add one teacup of wine ; mix and set on top of tea-kettle of boiling water. It must not be put on the stove, nor boil. PUDDING SAUCE. Mrs. B. P. Hutchinson. Two eggs well beaten, one cup pulverized sugar; when mixed pour over one cup of boiling milk, and stir rapidly; flavor as you please. PUDDING SAUCE. Mrs. Andrews. One cup of sugar, one-half cup of butter, yolks of three eggs ; one teaspoon of corn starch or arrow root ; stir the THE HOME COOK BOOK. whole until very light; add sufficient boiling water to make the consistency of thick cream ; wine or brandy to suit the taste. SAUCE FOR APPLE PUDDING M. Boil good molasses with a little butter, .and serve hot; HARD SAUCE FOR PUDDINGS, RICE, ETC. M. Take one teacup sugar, one-half teacup butter; stir together until light ; flavor with wine or essence of lemon ; smooth the top with a knife, and grate nutmeg over it. WINE SAUCE. Brown one cup of sugar and a piece of butter the size of a hen's egg, in a saucepan ; pour two-thirds of a teacup of boiling water slowly over the mixture ; when ready to serve, add one-half cup of currant wine. WINE SAUCE. Mrs. Pulsifer. Two ounces of butter, two teaspoons of flour, one-quar- ter of a pound of sugar, one gill of wine, and half a nut- meg grated ; mix the flour and butter together, add one- half pint boiling water and the sugar and wine ; just before serving, add the grated nutmeg. Serve hot. GERMAN SAUCE. M. D. Harris. The whites of two eggs, the juice of one lemon, sugar enough to beat up to a proper consistency for serving. PIES. PASTRY. Drink now the strong beer, Cut the white loaf here, The while the meat is a shredding For the rare mince pie, And the plums stand by To fill the paste that's a kneading. — Old Song, FINE PUFF PASTEY. One pound of flour, a little more for rolling pin and board, and half a pound of butter and half a pound of lard. Cut the butter and lard through the flour (which should be sifted) into small thin shells and mix with suf- ficient ice water to roll easily. Avoid kneading it and use the hands as little as possible in mixing. PLAINER PASTRY. One cup of butter, one cup of lard, a little salt, cut through the flour and mix lightly together. Some cooks mix the lard through the flour and mix with water and (217) 218 THE HOME COOK BOOK. then roll out ; when in a sheet cut the batter into thin sheets, fold over and lay aside, cutting off from the roll what is used for the bottom or top crust as wanted. PASTEY OF GRAHAM FLOUE. Half a pound of Graham flour, one cup of sweet cream, a little salt ; mix and roll and bake in the usual way with fruit between the crusts. EICE PIE. Mrs. A. S. Ewing. One quart of milk, boiled; one small teacup of rice flour mixed in a little cold milk ; add to the boiling milk two tablespoons of butter ; when cold, add five eggs well beaten ; sweeten to taste ; flavor with vanilla, and bake. FEUIT PIE. Mrs. M. P. Carroll. Must be baked in a two quart tin basin ; to give it the right shape the basin must be of nearly the same size top and bottom ; first make a nice pie crust ; put a layer of it in the bottom, but not around the side of the dish; then a layer of chopped sour apples, two inches thick; then a layer of chopped raisins; sprinkle sugar over this, pieces of butter, and any spice you like — cloves and nutmeg are nice ; another layer of crust and fruit, etc., until your dish is full ; put a crust on top ; bake slowly for two hours ; when done, turn bottom upwards on a plate, and before putting it on the table sprinkle fine sugar over it. It is quite as good when warmed again as when first VALUABLE RECIPES. 219 baked. It takes one pound of raisins, ten or twelve good sized apples, two large cups of sugar, more if you like. TRANSPARENT PUDDING. Mrs. P. H. Smith. Five eggs, one-half pound sugar, one-third pound but- ter, three tablespoons of cream; divide the sugar, and beat half of it in the butter, and the other half v/ith the yolk of the eggs, and then add the whites and the cream, and one-half teaspoon of vanilla. Prepare crust in two pie plates, and pour the mixture in and bake in a slow ^ oven. ACID PIE. M. A. Bingham, Elgin, 111. One cup of soft bread or crackers, one cup of sugar, two cups of water, little lemon, one egg, one teaspoon of tartaric acid. LEMON PIE. Mrs. H. L. Adams, and others. One tablespoon of corn starch, boiled in a cup of water; one egg, one cup of sugair, juice and rind of one lemon

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