Cover the pie pans with a single crust but with a thicker edge than common, and bake it slack done. Take out and fill with lemon cream, cover with me- ringue and bake again but only until the meringue or frosting has a light col- or on top. The lemon cream filling. 2 cups milk — 1 pint. ■J cup sugar — 4 ounces. ■J cup flour — 2 ounces. 1 tablepoon butter — 1 ounce. Few drops oil lemon, or extract or grated rind. Put a spoonful of sugar in the milk and set on to boil. The sugar prevents the milk from burning on the bottom. Mix the flour and rest of sugar very thoroughly together dry, drop them into boiling milk and stir rapidly with the wire e^^ beater. Throw in the butter. Let cook at the back of the range 10 min- utes. Flavor before spreading in the pie crusts. For the frosting take whites of eggs, 3 tablespoons sugar, whip the whites quite firm, beat in the sugar a few mo- ments, spread over the pies and dry bake in a slsack oven. At the great bakeries mentioned the frosting is placed around in a pat- tern with a star kiss tube, as named at No. 5. Save the yolks of eggs to make cus- tard pies. Cost of material — crust for 2 pies 6c; filling and frosting 13c, 19c — cut each in 4. 24 — Pumpkin or Squash Pie. 6 cups cooked pumpkin or squash, — or 3 pints or pounds, or a can. 1 cup light brown sugar — 7 ounces. 1 cup flour — 4 ounces. 1 cup milk J pint. 1 teaspoon ground ginger✪ Pumpkin or Squash Pie — J- ounce. ■J teaspoon salt. Have the pumpkin drained dry after cooking, and mashed smooth. Mix in the sugar, ginger and pinch of salt. Mix the flour with the milk in a bowl gradually, perfectly free from lumps, and stir that well into the pumpkin. Cover 3 large pie pans with thin 12 SAN FRANCISCO HOTEL GAZETTE'S crusts of short paste made of a small cup of lard rubbed into 4 cups of flour and mixed up with water and a little salt and rolled. Fill them to the brim with the pumpkin, bake ^ hour in a slack oven. Eat cold. Cost of material — 4J lbs raw pump- kin or squash at 2c, one-third waste — pumpkin 9, sugar 5, flour 1, milk 2, ginger 1; 18c for filling. Crust average 3c each, total each pie 9c. Large din- ner plate size, full. Cut in 4. A3 lb. can pumpkin or squash costs 20c by the dozen. 25— Apple Pie. 7 or 8 average apples — 2 pounds. Short paste for 2 covered pies✪ Apple Pie. Buy sweet, ripe apples that need no sugar, have a care, however that they are of a good cooking sort. Pare and slice them thinly off the cores. Spread thin bottom crusts on 2 large pie pans, put iu the sliced apples raw, cover with a top crust, bake -J hour in a slack oven. A grating of nutmeg can be added if desired to improve the flavor, and with some kinds of apoles it is an advantage to put in a spoonful or two of water and dredge a little flour on top of the fruit before covering. When puting on th'- top crust the quickest and best way instead of cutting around is to press both hands against the edge of the pie pan, turning it around on the table and so cutting off the paste. It closes the edges together and takes off all the surplus. Cost of material — apples 6, double crusts for 2 pies 8; Mc. Large dinner plate size, full. Cut each in 4.

AI-modernized reading of the original text

Cover the pie pans with a single crust but with a thicker edge than common, and bake it slack done. Take out and fill with lemon cream, cover with me- ringue and bake again but only until the meringue or frosting has a light color on top. The lemon cream filling. 2 cups milk — 1 pint. ■J cup sugar — 4 ounces. ■J cup flour — 2 ounces. 1 tablepoon butter — 1 ounce. Few drops oil lemon, or extract or grated rind. Put a spoonful of sugar in the milk and set on to boil. The sugar prevents the milk from burning on the bottom. Mix the flour and rest of sugar very thoroughly together dry, drop them into boiling milk and stir rapidly with the wire egg beater. Throw in the butter. Let cook at the back of the range 10 minutes. Flavor before spreading in the pie crusts. For the frosting take whites of eggs, 3 tablespoons sugar, whip the whites quite firm, beat in the sugar a few moments, spread over the pies and dry bake in a slack oven. At the great bakeries mentioned the frosting is placed around in a pattern with a star kiss tube, as named at No. 5. Save the yolks of eggs to make custard pies. Cost of material — crust for 2 pies 6c; filling and frosting 13c, 19c — cut each in 4. 24 — Pumpkin or Squash Pie. 6 cups cooked pumpkin or squash, — or 3 pints or pounds, or a can. 1 cup light brown sugar — 7 ounces. 1 cup flour — 4 ounces. 1 cup milk J pint. 1 teaspoon ground ginger — J- ounce. ■J teaspoon salt. Have the pumpkin drained dry after cooking, and mashed smooth. Mix in the sugar, ginger and pinch of salt. Mix the flour with the milk in a bowl gradually, perfectly free from lumps, and stir that well into the pumpkin. Cover 3 large pie pans with thin crusts of short paste made of a small cup of lard rubbed into 4 cups of flour and mixed up with water and a little salt and rolled. Fill them to the brim with the pumpkin, bake ^ hour in a slack oven. Eat cold. Cost of material — 4J lbs raw pumpkin or squash at 2c, one-third waste — pumpkin 9, sugar 5, flour 1, milk 2, ginger 1; 18c for filling. Crust average 3c each, total each pie 9c. Large dinner plate size, full. Cut in 4. A3 lb. can pumpkin or squash costs 20c by the dozen. 25— Apple Pie. 7 or 8 average apples — 2 pounds. Short paste for 2 covered pies. Buy sweet, ripe apples that need no sugar, have a care, however that they are of a good cooking sort. Pare and slice them thinly off the cores. Spread thin bottom crusts on 2 large pie pans, put iu the sliced apples raw, cover with a top crust, bake -J hour in a slack oven. A grating of nutmeg can be added if desired to improve the flavor, and with some kinds of apoles it is an advantage to put in a spoonful or two of water and dredge a little flour on top of the fruit before covering. When putting on the top crust the quickest and best way instead of cutting around is to press both hands against the edge of the pie pan, turning it around on the table and so cutting off the paste. It closes the edges together and takes off all the surplus. Cost of material — apples 6, double crusts for 2 pies 8; Mc. Large dinner plate size, full. Cut each in 4.

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