This section is from the book "A New Book Of Cookery", by Fannie Merritt Farmer. See also: How to Cook Everything: 2,000 Simple Recipes for Great Food.
1 cup scalded milk 1/3 cup sugar 2 2/3 tablespoons flour 1/8 teaspoon salt Yolks 2 eggs.
¼ cup thin cream or top milk ¾ tablespoon lemon juice.
1 large banana Whites 2 eggs.
2 tablespoons powdered sugar.
¼ teaspoon lemon extract.
Mix sugar, flour and salt, and add egg yolks, slightly beaten. Pour on scalded milk gradually, while stirring constantly, and cook in double boiler fifteen minutes, stirring constantly until mixture thickens, and afterwards occasionally. Cool and add cream, lemon juice and banana, peeled, scraped and cut in one-eighth-inch slices. Chill thoroughly and turn into a pastry pie case (see The Boston Cooking-School Cook Book, p. 466).
Just before serving beat whites of eggs until stiff, add sugar, gradually, and lemon juice. Spread evenly over pie and put under gas flame to cook until delicately browned.
1/3 cup butter.
1/3 cup sugar.
3 eggs, slightly beaten.
Grated rind 1/2 lemon 1 1/2 tablespoons lemon juice 1 1/2 tablespoons Sherry wine Few grains salt.
Wipe, pare, core and steam three apples; then rub through a fine sieve and add remaining ingredients. Line a pie-plate with paste, put on rim and turn in mixture. Bake in a moderate oven until firm. Garnish top lattice fashion with Meringue II (see The Boston Cooking-School Cook Book, p. 480) forced through a pastry bag and round tube, then pipe a border around edge. Ornament with diamond-shaped pieces and cubes of currant or crab apple jelly, as shown in illustration.
Marlborough Pie. - Page 307.
Line a plate with plain paste and fill with two cups rhubarb, cut in one-quarter-inch pieces. Sprinkle with one cup sugar and one-half cup raisins, seeded and cut in halves. Cover with crust and bake in a moderate oven forty-five minutes.