Paul Richards' book of breads, cakes, pastries, ices and sweetmeats

One quart of water, one pound of sugar, five lemons, five yolks, three and one-half ounces of cornstarch, two ounces of butter. Grate the rind of three lemons onto the sugar; dissolve the starch in a little cold water and mix with the yolks. Put sugar, water, lemon rind and juice, and the butter to boil. When it boils add starch and yolks and stir till it thickens. Take off the fire and fill in the previously baked bottoms. Use the whites of the eggs for the meringue, one ounce of sugar for each white of egg (or use Meringue Paste No. 93). Spread some of the paste over the cream after it has cooled, with the palette knife. Put the other paste in the dressing bag and put on a border; dust with powdered sugar and put in the oven to color. The same mixture may be used for covered pies; or only half boiled and filled in lined bottoms, baked like custard pie. The mixture may be made more or less rich, using more yolks and less starch. The cheapest lemon pies are made with lemon extract and acid; no lemons; leaving out the eggs and using color; but the juice and grated rind only will produce the true flavor. 146.— ORANGE MERINGUE PIE. The orange pie is made in the same manner as No. 145, using the rind of one orange only and the jUice of three oranges and two lemons. The one quart mixture makes about three good size pies. 147.— PINEAPPLE MERINGUE PIE. The pineapple pie may be made like the lemon pie No. 145, using one quart of water and one quart of pineapple grated; or, for a richer pie, use the following mixture: Take one quart of grated pineapple (unsweetened), twelve ounces of sugar, the juice and rind of one lemon, two ounces of cornstarch, four ounces of butter and six yolks. Stir together on the fire till it thickens and fill into the baked bottoms; cover with a network or full cover of meringue; sprinkle over a few chopped almonds, dust with powdered sugar and put in the oven to color. 148.— CREAM PIES. One quart of milk, eight yolks, eight ounces of sugar, two ounces of cornstarch, one ounce of butter. Dissolve the starch in a little cold milk and stir with the yolks. Set the milk on the fire with the sugar and butter. Mix now a little of the hot milk with the starch and yolks, and when the milk and sugar come to a boil add the yolks and starch and stir till it thickens. take off the fire and add the flavor and fill into the baked crusts. Finish like the Lemon Meringue Pie. This recipe will make all the different cream pies by changing the flavors. For Vanilla Cream Pie add vanilla extract; for Lemon, the grated rind of lemon, etc. A very light cream is obtained by adding the beaten whites of flve eggs to the cream. As soon as it begins to thicken mix the whites well in the cream and take off the fire. 149.— COCOANUT CREAM PIE. Add four ounces of grated cocoanut to the above mixture (No. 148) in the boiling milk and flavor with vanilla. 150.— ALMOND CREAM PIE. Flavor cream No. 148 vanilla, add four ounces of browned and crushed almonds and sprinkle a few chopped almonds on top of the meringue. 151.— CHOCOLATE CREAM PIE. Add two ounces of cocoa powder to No. 148, dissolve with the sugar and boil with the milk. Flavor with vanilla. Finish the pies with a cover of meringue, or put the meringue on lattice fashion, with a border of dots, and brown lightly in the oven. IS2.— STRAWBERRY CREAM MERINGUE PIE. Make the vanilla cream, but fill the baked bottoms only half full with the cream. Put on a layer of ripe strawberries, sprinkle with sugar, and over the berries put a network or make a full cover of Meringue Paste No. 93, and put in the oven for a minute to color. If RASPBERRIES are used, the pie would be called Raspberry Cream Meringue Pie. Very ripe PEACHES may also be used in this manner. 153.— CREAM PIES WITH PRESERVED FRJITS.