LEMON PIES. MARY AULT.
For three pies, take one lemon, one egg, one tablespoonful of corn
starch, one and one-half cups of sugar, one and one-half cups of
water; boil all together for the custard.
CRUST.--One cup of lard, and a little salt, to three cups of flour.
LEMON PIE. MRS. FENTON FISH.
Beat thoroughly the yolks of two eggs with one-half cup of sugar; add
one heaping tablespoon of flour, and one even tablespoon of corn
starch, dissolved in milk; pour into one pint of boiling milk, and let
cook about three minutes; add to this the juice and grated rind of one
lemon, and pour into a baked crust. Beat the whites to a stiff froth;
add one-half cup of sugar; spread on top. Put in oven, and let
slightly brown.
MINCE MEAT. MRS. R. H. JOHNSON.
Chop fine four pounds of good boiled beef (one tongue is better), one
pound suet, and eight apples; add two pounds of raisins (seeded), two
pounds of currants, two grated nutmegs, two ounces ground cloves, one
pound citron (cut fine), two pounds brown sugar, two tablespoonfuls
salt, one pint boiled cider. This may be canned like fruit. When
ready to bake pies, add a glass of grape jelly, diluted with water, a
little butter, a few raisins, and sugar if needed.
SUMMER MINCE MEAT. MRS. G. A. LIVINGSTON.
Two teacups of sugar, one teacup of molasses, two teacups of hot
water, one teacup of chopped raisins, one-half cup of butter, one-half
cup of vinegar, two eggs, six rolled crackers or bread crumbs;
cinnamon, allspice, cloves, and nutmeg to taste.
Pages:
57
58
59
60
61
62
63
64
65
66
67
68
69
70
71
72
73
74
75
76
77
78
79
80
81