Lemon Pies

Lemon Pie (Plain)

Bake to a nice brown an under crust made of Ko-nut, not lard - see Part II. - and fill with the following dressing: One pint of water put on the stove in a double boiler; add a pinch of salt, butter the size of a walnut, one full cup of sugar, yolk of one egg, and juice of one lemon. Let it come to a boil and stir in a little corn-starch previously dissolved in cold water, only thick enough for a rich cream. Spread over with the white of one egg beaten to a stiff froth and slightly sweetened. Place in the oven to brown. This is a plain, healthy, and easily made pie. It will hurt no one. H. U. B.

Lemon Pie - No. 2

A lemon pie that is just rich enough to be enjoyable, is made by putting the crust intended for it into a deep plate. Stir one tablespoonful of corn-starch into a little cold water, add a cup of boiling water, let all boil, then add seven tablespoonfuls of sugar, the well-beaten yolks of four eggs and the grated rind and the juice of two lemons and bake. While this pie is baking beat the whites of the four eggs and one heaping table-spoonful of pulverized sugar to a stiff froth; when the pie is baked spread this smoothly over the top, then set in the oven for two or three minutes; this is long enough to give it the desired golden brown color.

May Johnson.

Lemon Pie - No. 3

For two pies grate the rinds and use the juice of three large lemons, stir one-half cup of butter and two cups of sugar to a cream, then add four eggs well beaten, then the lemons beat well again, and bake with an under crust. Mrs. S. D. Hillier.

Sliced Lemon Pie

Line a pie plate with rich pie crust, then put in a cup of sugar. Pare one large lemon or two small ones, taking care to leave none of the white rind. Slice very thin, removing all seeds. Put on a top crust, with a fork puncture holes in top, pinching down edges well, so that the juice does not escape. Bake fifteen minutes. Serve cold. Mrs. John R. Clute.

Cream Pies

Chocolate Cream Pie

Heat one pint of milk to scalding, add one-third of a cake of Baker's chocolate, beat the yolks of four eggs with one coffee-cupful of sugar, then add the milk and the whites of the eggs last. Flavor with vanilla. A puff paste should be made for this and previously baked.

Mabel Sanderson.

Cocoanut Cream Pie

One-half cup of prepared cocoanut soaked five minutes in two cups of milk, one egg, one small cup of sugar, butter the size of a walnut, one small tablespoonful of corn-starch. Put the milk and cocoanut over the stove in a double boiler and when hot stir in the sugar, then the butter and the yolk of the egg beaten in a little cold milk and one tablespoonful of corn-starch dissolved in milk. When cooked pour into a pie shell previously baked. Put a meringue on top. S. C. P.

Cream Prune Pie

For two pies, wash and stew two cups of prunes, then rub through a colander. Add three cupfuls of sweet cream, the beaten yolks of three eggs, one and one-half cupfuls of sugar, the beaten whites of the eggs and flavor with pineapple. Bake with an under crust. Cover with the beaten whites of two eggs and two tablespoonfuls of sugar. Flavor with pineapple. Louise Hull.

Banana Cream Pie

Line a pie pan with crust and bake in a hot oven. When done, cover the bottom with slices of banana cut lengthwise, very thin. (Two small bananas are enough for one pie.) Then fill the pan with a custard made in the following manner: Two glasses of milk, two tablespoonfuls of corn-starch dissolved in a little milk, yolks of two eggs and one tea-spoonful of vanilla extract. Boil in a double boiler until it thickens; then pour it into the pie crust. Cover the top with the whites of the eggs beaten stiff and slightly sweetened. Place in the oven just long enough to give it a rich brown color. Ella N. Mitchell.

Creamed Peach Pie

Line a deep pie dish with rich pie crust and fill two-thirds full with slices of canned peaches that have been dropped into boiling syrup and cooked for two or three minutes. Cover with crust but do not pinch the edges. When rather cool, raise up the top crust and pour in the following cream, which should cool for a few moments before being poured in: One small cupful of milk, heated to boiling; one tablespoonful of sugar, one-half teaspoonful of corn-starch wet in cold milk. Let boil, then add the white of one egg beaten to a stiff froth and one-fourth of a teaspoonful of vanilla. C. P. O.

Cream Pie

One cup of sweet milk, one cup (large) sugar, yolks of three eggs, butter the size of an egg, one tablespoonful of flour. Boil until it thickens, stirring constantly. Then fill the shell (which has been baked previously) with the mixture and ice with whites of eggs.

Mrs. R. W. Campbell.

Cream Pie - No. 2

For one pie take the yolks of two eggs and one-half teacupful of granulated sugar and beat well; then add one large teacupful of rich, sweet milk, one-half teaspoonful of butter and one teaspoonful of cornstarch or flour. Put upon the stove in a double boiler and cook until creamy. Have a rich crust baked and fill with this filling. Beat the whites of the eggs stiff, sweeten to taste and spread on top. Set in the oven to brown. If made with care there is none better.

Mrs. E. C. Davis.