Lemon Cream Pie - II

Mix the juice of two lemons with the grated rind of one, a cupful each of water and sugar and bring to the boil in a double-boiler. Thicken while stirring with one tablespoonful of cornstarch rubbed smooth in a little cold water, take from the fire, add a teaspoonful of butter, and three eggs well-beaten. Turn into pie-tins lined with pastry and bake. Cover with meringue and return to the oven until puffed and brown.

Peach Pie

Line a deep pie-tin with rich pastry and fill with peeled and split peaches. Sprinkle with two table-spoonfuls of cracker crumbs, and one cupful of sugar, fill with cream and bake for thirty minutes.

Prune Cream Pie

Stew, stone, and rub through a sieve enough prunes to make a cupful of pulp. Add one cupful of milk or thin cream, cooked with a teaspoonful of cornstarch rubbed smooth in a little cold milk, the yolks of two eggs well-beaten, and one-third cupful of sugar. Line a pie-tin with pastry, fill with the mixture, and bake quickly. Cover with meringue and brown. Serve either hot or cold.

Pumpkin Pie

Mix a pint of stewed and strained pumpkin with pint of milk, two eggs well-beaten, one cupful of sugar, one teaspoonful of cinnamon, one-half teaspoonful each of ginger and nutmeg, and the grated peel of half a lemon. Bake for half an hour with an undercrust only.

Rhubarb Pie

Line a deep pie-tin with pastry and fill with chopped rhubarb stewed soft in a little water, sweetened to taste and mixed with a well-beaten egg. Sprinkle with flour, cover with crust, and bake.

Strawberry Pie

Line a pie-tin with pastry, fill with fresh strawberries, dot with butter, sprinkle with powdered sugar, cover with crossbars of pastry, and bake.

Apple Pudding

Peel and grate six sour apples. Add the juice and grated rind of a lemon, the well-beaten yolks of four eggs, and two tablespoonfuls of butter creamed with half a cupful of sugar. Season with spice, fold in the stiffly beaten whites of the eggs and bake in a buttered baking-dish. Serve cold with cream.

Apple Sago Pudding

Soak four tablespoonfuls of sago over night in a pint of water and cook slowly in a double boiler until transparent, adding more water if necessary, and sugar to taste. Fill a baking-dish with peeled and cored apples, pour the sago over them, cover and bake until the apples are tender. Cool, and serve with sugar and cream.

Apricot Pudding

Sweeten hot boiled rice and arrange in a border on a serving-dish. Fill the centre with stewed apricots or canned apricots drained, and sprinkle with grated lemon-peel. Cover with whipped cream and sprinkle with chopped nuts. Almost any other fruit may be used instead of apricots.

Baltimore Pudding

Butter a baking-dish and line it with stale sponge cake cut in thin slices. Fill nearly full with stewed peaches or cherries, cover with cake and spread with a meringue made of the stiffly beaten whites of two eggs and two tablespoonfuls of sugar. Bake until puffed and brown and serve cold with cream.