Spread on the pie and bake a light brown.
CORN STARCH PIE. MRS. E. A. SEFFNER.
One tablespoonful of corn starch, two tablespoons of sugar, two
tablespoons of sweet milk, yolks of two eggs; beat all together in a
warm crock; stir in a pint of boiling milk; let it boil up once; then
add a teaspoon of vanilla or lemon and a pinch of salt; pour this into
a baked crust. Beat the white of eggs with a teaspoonful of sugar;
put over pie, and brown quickly.
CHOCOLATE PIE. MRS. ALICE KRANER.
Grate a tablespoonful of Bakers chocolate in a dish; add one
tablespoonful of flour, the yolks of two eggs, and one-half cup sugar;
beat all together; add one pint sweet milk. Bake with lower crust.
Take the whites of eggs for frosting. This will make one large pie.
LEMON PIE. MRS. SUSIE B. DE WOLFE.
Grate the rind and squeeze the juice from two lemons; add two and
one-half cups of boiling water, three cups of sugar, one-half cup of
flour, the yolks of three eggs, and one tablespoon of butter; cook
until thick and clear; put in pans prepared with pastry, and bake.
Beat the whites of eggs with a little sugar; put over top, and brown
lightly.
LEMON PIE. MRS. H. A. MARTIN.
One lemon, the yolks of two eggs, one heaping cup of sugar, butter the
size of a walnut, three cups of water. Grate the rind of the lemon,
and squeeze out the pulp and juice; add the other ingredients; put in
a stew pan, and let come to a boil; then stir in one large
tablespoonful of corn starch, wet with cream.
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