Lemon Turnover Filling
From The home science cook book, 1902
Make a few days before use.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 77. The excerpt below is the record exactly as published.
two tablespoons of water five minutes. Add the grated rind of one-quarter of a lemon, or one tablespoon of lemon juice. When the pie is done, remove to an earthen plate, pour the sirup through a cut in the top, or raise the upper crust and pour it over the fruit, or simply sprinkle with sugar and bits of butter. Replace the crust; the steam will dissolve the sugar, and the pie will be sweeter and of better flavor than if sweetened before baking. Peach pie, apricot pie, and plum pie may be pre- pared in the same way. Berry Pie. Lay the crust on a granite pie plate, floured but not greased, fill heaping with blueberries, dredge with flour, sprinkle on a few grains of salt and half a cup of sugar, and dot with a teaspoon of butter. Draw the extra crust up over the berries round the edge. Wet the top of it, and cover with the other crust, rolled to * fit the plate. Press it close on the edge. Prick or gash the top and bake about half an hour. Bake in deep dish with only top crust if preferred. Marlborough Pie. Mix together two cups of grated apples, one and one-half cups of sugar, three eggs well beaten, two tablespoons of melted butter, the grated rind and juice of one lemon, and one cup of thin cream. This is enough for two pies, which should be baked in an under crust, with strips of pastry across the top. Or it may be used as a pudding, reserving the whites of the eggs to make a meringue for the top. Desserts. 179 Mince Pie. One cup of chopped meat (cold steak or roast beef which has been simmered till tender), two cups of chopped apple, one teaspoon each of salt, allspice, and cinnamon, one cup of brown sugar, half a cup of small whole raisins, half a cup of currants. Moisten with one cup of cider, or one cup of sweet pickle vinegar, or half a cup of water, juice of one lemon, and two or three spoonfuls of any jelly. Bake in two crusts. Pumpkin Pie. Select a fine grained, solid pumpkin, cut up, and steam or stew with very little water. Sift, add spice and sugar, spread on plates, and heat in a moderate oven to evaporate as much moisture as possible. For each pie use one cup of the prepared pumpkin, one egg, and two cups or more of rich milk. Add sugar and spice as needed — cinnamon, ginger, and nut- meg seem to belong to pumpkin pie. Bake in a deep plate, with one crust, slowly until the pie puffs in the center and becomes brown. Squash Pie. Use the dry, mealy squashes; the watery kind are no better for pies than for the dinner as a vegetable. Stew or bake the squash till tender. Sift it, and allow one cup and one-half for an ordinary sized pie. Mix with the squash one cup of boiling milk, one-half cup of sugar, one-half teaspoon of salt, one-fourth tea- spoon of cinnamon, and one egg beaten slightly. Line a granite pie plate with paste, allowing enough for a fluted rim, fill with the squash mixture, and bake in a 180 Home Science Cook Book. hot oven until the crust is brown and the squash puffs up in the center. Lemon Pie. Pour one cup of hot water over one-half cup of fine stale bread-crumbs ; add one saltspoon of salt, one-half cup of sugar, juice and grated rind of one lemon, two egg yolks well beaten ; pour this mixture into pie-tin lined with paste, and bake till crust is done ; cool, and cover with meringue made from the two egg whites and one-fourth cup of powdered sugar. Brown in a slow oven. Mince Pie for Summer. Mix one-fourth cup each of molasses, sugar, vine- gar and water, and scald with one-half cup of chopped raisins. Then stir in one ounce of butter, one-fourth cup of coarse cracker crumbs, and flavor with one- half teaspoon of mixed spice. One beaten egg may or may not be added. Bake between two crusts. Lemon Turnover Filling. Cook together two tablespoons each of butter and corn-starch, add one cup of liquid (water, with the juice of one lemon), when thick and smooth stir in one beaten egg and cook three minutes longer. Then add one cup of sugar, a little of the grated lemon rind, and from one-half to one cup of currants or citron and raisins cut fine. If too thin when cold, add fine cracker crumbs, but some moisture will be absorbed by the dry fruit. Make a few days before it is to be used. Brambles. One cup of chopped raisins, one cup of sugar, one egg, grated rind and juice of a lemon. Make a pie Desserts. 181 * crust and cut in rounds; fill one-half and turn the other over and pinch down. Bake in rather a slow oven. The addition of a few chopped walnuts gives variety. Rhubarb Pie with one Crust. Wash the rhubarb and cut off the root and leaf end, but do not peel it, unless very tough, for the pink skin gives a fine color and flavor. If it is a very sour variety, pour boiling water over it and let it stand five minutes, then drain it. Put the rhubarb, cut into inch pieces, into a deep dish, earthen or granite, and sprinkle over it one level cup of sugar to each heaped pint of rhubarb. If you like the sirup thick, mix one level tablespoon of corn-starch
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