Lemon Pies

Ingredients

• Three lemons
• Juice of one orange
• Two eggs
• Two cups sugar
• One cup butter

Method

1. 1

   Cook filling to the consistency of jelly before putting into the pie shells.

As published

This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 20. The excerpt below is the record exactly as published.

Two eggs. One-third cup corn starch. Add this mixture after it is well stirred eogtttier to the milk just before it comés to a boil, cook until it is quite thick, stirring all the time. Take it off the - stove, add a bit of butter half the size of a hen’s egg, put it while hot between the split cake. Frost with or- dinary frosting. Use a double boiler to prepare this cream in. This is better the second day. DATE AND GINGER SPONGE. MRS. L. M. BAILEY. Put one-fourth box of gelatine in a cup half full of milk and soak twenty or thirty minutes, then dis- solve by standing over teakettle. Add to it four ounces of powdered sugar. Have ready one pint of cream that has been whipped, and mix with it lightly two tablespoons of preserved ginger, chopped fine, and DESSERTS 9] two tablespoons of the ginger syrup. Chop one-half dozen dates, as fine as possible, and add to the cream, then add all to the gelatine. Stir until it begins to thicken, then pour into a mold. Serve on a low flat dish and powder the top with blanched almonds, chop- ped fine. Serve with thick cream whipped (or other- wise) sweetened to taste. PRUNE PUDDING. MRS. RITCHIE. a Half pound of prunes cooked until soft, stoned and chopped. Add half cup sugar and the whites of four eggs, beaten stiff. Beat mixture until very light and bake. Serve cold with cream or with custard sauce. MOONSHINE. MRS. OGDEN. Beat the whites of six eggs to a stiff froth, then add gradually six tablespoonfuls of powdered sugar, beating for not less than thirty minutes. Then beat in about one heaping tablespoonful of preserved peaches, cut in tiny bits. Bananas may be used, in- Sbeqo muse Cream. with it, if you like. «This. quantity is enough for eight persons. - GLACE MERINGUE. One quart cream. 3 One large cup granulated sugar. Six tablespoonfuls of powdered sugar. One tablespoonful vanilla. Whites of six eggs. One cup of milk. 92 CHOICE RECIPES One tablespoonful gelatine, soaked one hour in four tablespoonfuls of cold water. Let the milk come to a boil and stir the gelatine in it, strain into the cream. Add the vanilla and granulated sugar, turn into the tin and freeze. When the mixture is frozen (it will take fifteen minutes) take out the beater and pack the cream smoothly, being careful to have the top per- fectly level. Set away on ice until serving time. When ready to serve, beat the whites of the eggs to a stiff froth, and gradually beat into this the powdered sugar, . Turn the cream out on an earthen dish and cover every part with the meringue. Brown in a hot oven. STRAWBERRY SHORT CAKE. One cup flour. One small teaspoon baking powder. A litle ice water. Teaspoonful of sugar. A pinch of salt. Butter size of an egg. Don’t stir it, but mix very lightly with tips of the fingers. Divide into two parts, and flatten out with the palm of the hand. Don’t roll it. Butter well between the layers and put into hot oven immediately. When a light brown, lift the layers apart and butter again. In the meantime put berries in deep dish, mash, add sugar to taste. When cakes are split and buttered, add the mashed berries and cover with other layer. Save large whole berries for top, sprinkle with powdered sugar. Serve the cake warm. PEACH DUMPLINGS. MRS. FITZGERALD. One pint flour. Two teaspoonfuls baking powder. ie i i a DESSERTS 93 Pinch of salt. One tablespoonful soft butter. One tablespoonful lard. Mix well together, add enough milk to make a soft batter, roll out about as thick as biscuit dough, cut into squares large enough to wrap a whole peach (pared) in each square, put in porcelain pan. Syrup: One pint boiling water, two cups sugar, butter the size of an egg, boil to a thick syrup, pour over the dumplings in the pan. Bake about twenty min- utes in a quick oven. APPLE DUMPLINGS. MRS. WOODRUFF. Make a rich biscuit dough. Roll out as thin as you would for biscuits. Cut into squares and fill with apples sliced very thin, add sugar and a little butter, nutmeg and a little lemon juice. Fold the dough so that the fruit will not come out, place the dumplings closely together in a baking pan and pour over the sauce. oeC Hh HOR APPLE DUMPLINGS: One-half cup butter. Two cups sugar and two cups boiling water. Pour this over the dumplings and bake about twenty minutes. Baste frequently with the sauce. If not enough sauce in pan, add more and serve in plat- ter with sauce poured over. } Oey Pekan yt Jal a Bem EVERY DAY Pit, CRUST. MRS. TUTTLE. One quart of flour and one teaspoon salt, well sift- ed together. Two small cups of butter and lard mixed (use all lard if preferred). The whole of one egg well beaten and half pint of ice water. Reserve a portion of the butter for rolling into upper crusts. Mix the lard into the dry flour, with a knife, leaving it in lumps. Add the egg, then the water, still mixing with the knife. Do not use the hand in the crust until it is laid - on the board for rolling, then handle as little as pos- sible. This amount will make three pies. MINCE MEAT. MES. -PYICE. One beef tongue, chopped fine (previously Dee in salted water). Four pounds raisins. Four pounds currants. Two pounds suet. Two pounds figs. | Four pounds apples (weighed before peeling). One pound almonds (blanched) quarter pound orange peel. Half pound citron. . 100 CHOICE RECIPES Three pounds sugar. One pint brandy. One pint sherry. One tablespoonful cloves. One tablespoonful cinnamon. One tablespoonful allspice. Much labor may be saved by putting the ingre- dients through a meat-grinder. MINCE MEAT. MRES...A. K. SMITH. Three pounds cooked and chopped lean beef. Two pounds chopped beef suet. Five pounds chopped greenings apples. Two pounds currants after they are washed and dried. Three pounds raisins after they are stoned and chopped. One pound citron finely sliced. Three pounds brown sugar. One heaping teaspoonful each, cinnamon, ginger, nutmeg, cloves, mace, allspice, salt, white pepper. One pint brandy. | One quart sherry wine. 3 Two lemons, juice and grated rind. Mix and scald and pack away ina jar. If too dry when you bake your pies, thin with sweetened sherry or sweet cider. MOCK MINCE MEAT. MRS. E. ROBERTS. Two cups sugar. One cup bread crumbs. PIES 101 One cup raisins. One tablespoonful butter. Two tablespoonfuls vinegar. One pint boiling water. Spices to taste. Boil one hour. This will make three pies. Agee hy 28 G Wiis ag Ne MRS. SHILEY. Three eggs, beaten very light. Three tablespoonfuls sugar. One tablespoonful corn starch. A pinch of salt. Beat well together. Scald one pint milk and pour. over the mixture, and bake in shells. EEMON PLES. MRS. McKIMMINS. Three lemons. Juice of one orange. Two eggs. Two cups sugar. One cup butter. Cook filling to the consistency of jelly before put- ting into the pie shells. LEMON PIES

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