Lemon Pie With Bread

The following is a most reliable recipe and will make one pie. Only one crust is used :

One lemon.

One large pint of bread-crumbs.

One-table-spoonful of melted butter.

One cupful of sugar.

Two eggs.

Cold water.

The bread should not be hard, the crusts not being available for this filling. Put the crumbs, which should be half the size of a nutmeg, in a quart cup, measuring a full pint; add the lemon-juice, half the grated rind, the sugar, and the yolks of the eggs, well beaten ; and turn into the cup sufficient water to make the whole measure just a pint and a-half. Stir well, and let the mixture stand in the cup while the plate is being lined with paste ; then stir well again, mashing the bread fine. If the bread does not seem entirely soft, do not add the filling to the crust, but let it stand a few minutes longer; this, however, will rarely be necessary. Just before putting the filling into the crust add the melted butter ; then bake about thirty-five minutes in a quick oven. Beat the whites of the eggs stiff, add a small table-spoonful of sugar, spread this froth on top of the pie when baked, return the pie to the oven, and quickly brown it. Serve cold.

Lemon Pie With Corn-Starch

This is baked with one crust. To make one pie, allow 26

One lemon.

One table-spoonful of butter.

One and a-half table-spoonful of corn-starch.

One cupful of water. .

One egg (white only).

Sugar to taste.

Wet the corn-starch in a little of the water, and place the rest of the water over the fire in a saucepan ; and when the latter boils stir into it the wet corn-starch, and boil a minute after it thickens. Add the butter, and set the mixture aside to cool. Line a pie-plate with paste; and when the filling has cooled add to it the lemon-juice, the grated rind, and sugar to sweeten. Beat the' mixture well, turn it into the crust, and bake about twenty minutes in a very quick oven. When done, spread over the top of the pie the beaten white of egg, sweetened with a tea-spoonful of sugar and flavored with a little lemon extract. Brown the meringue, and serve the pie cold.

Pumpkin Pie

Cut the pumpkin into long strips, remove the soft pulp and seeds, pare the strips, and cut them into small pieces. Place the pumpkin in a kettle with a very little water, cover the kettle tightly, and stew slowly, stirring up frequently from the bottom and adding a little more water, if the pumpkin seems in danger of becoming too thick, but always remernjpering that the less water is used the finer will be the quality of the pies. It will take at least six hours to stew a pumpkin until soft enough to use. If the pumpkin seems at all watery when done, set the kettle on a hot part of the stove, and stir constantly uncovered ; it will soon dry sufficiently. Lift the pumpkin from the kettle into a colander or a rather coarse sieve, and pulp it through. It will then be ready to use. This part of the work should obviously be done the day before the pies are to be made. The quantities given below will make three good, deep pies.

One quart of stewed pumpkin.

Three pints of milk.

Six eggs.

One table-spoonful of salt.

One and a-half table-spoonful of ginger.

One tea-spoonful of cinnamon.

One cupful of sugar.

Beat the eggs very light, add them to the pumpkin, and stir until the mixture is creamy; then add the salt, sugar, cinnamon and ginger. Stir thoroughly, and when the mass is well mixed add the milk, a little at a time. Taste the mixture, and add more sugar and spice if needed. Line three pie-tins, divide the filling among them, stirring it all the time it is being poured into the plates ; and bake half an hour in a quick oven. Do not be afraid to use the quantity of ginger given, for much of its strength is evaporated in the baking. This is a very reliable recipe and will produce most delicious pies.