Dora's cook book

with a knife. Spread over the pie, and put in the oven toslightly brown. The grated peel of one lemon, one tablespoonful cornstarch, one cup of white sugar, butter the size of an egg. Bake with top and bottom crust. “(7 >* 5. PIES, TARTS, AND -PASTRY. 1705” LEMON PIE, No. 3. Saas Grate the outside of three lemons, two cups of white ; sugar, one half cup butter, six eggs beaten separately ; beat to a cream the butter, sugar and outside of the lemons, add one cup sweet milk and the juice of the lemons, put white of the eggs in last. Four ounces of butter, one pint of cream, nine eggs, juice and rind of two lemons, three-fourths of a pound of sugar. Bake between two crusts. One and one-half cups sugar, one cup water, half a eracker, two tablespoons flour, one egg, juice and grated rind of one lemon. Roll three good lemons until soft, take the juice out in- ; we to a dish, pick out the seed, chop the peel very fine, chop one cup of raisins; add the whole together, ‘with one and a-half cup of molasses ; stir it well, put in a little water — and flour ; do not hurry the baking, as it will run out. The above will make two pies. Mix together the juice and grated rind of two lemons, two cups of sugar, and a cup of sponge cake crumbs ; beat all together until smooth and bake with one crust, PSO { : Th os bg ar ~ Place a crust on a pie plate ; pare the rough skin off _ - from one lemon and cut the lemon into thin slices, laying them over the bottom of the plate ; stir a cup of sugar and flour together, and sprinkle over the lemon, then pour a cup of water over the whole ; place on an upper crust and bake until done. Sift towether one pint of flour with one large teaspoon baking powder; rub into the same one small cup shorten- ing, part lard and part butter; stir in enough cold water to make a dough just stiff enough to handle. Grate the yellow part of the rind off from two lemons, then remove the white part, leaving the lemon whole. Roll out a part (less than half) of the cvast and line your plate, slice some of the lemon (leaving the seeds out) working a layer on the crust, sprinkle in a third part of the yellow grated peel and cover with sugar; roll more of the crust very thig and just large enough to cover the sugar, _ place thereon another layer of sliced lemon, grated peel and sugar; another thin crust, and a layer of sliced lemon peel and sugar, then a top crust all over; bake ‘nicely and when done sprinkle with powdered sugar. BREAD APPLE PIE. ‘Slice up one large tart apple in a saucer, sweeten with __ white sugar, and cover with a moderately thick slice of — aw f vs al Spread butter slightly on the under side. When the bread is browned, the apple will be done if thinly sliced. BOSS APPLE PIE. ~ >) Take ripe apples that will bake well, cut in halves and PIBS, TARTS, AND PASTRY. 181 core. Line a tin with crust, then put in the apples round me side down. Make a paste of butter, sugar and nutmeg, fill the cores of the apples, and bake to a light brown. JELLY PIE. One cup of rich cream, three eggs, two teaspoons sugar, three tablespoons currant jelly. This makes one pie. Bake with one crust. HUCKLEBERRY PIE. Make a crust, fill it nicely with the berries, and sprinkle with flour and sugar. Add a little water, and two tablespoons vinegar. Bake between two crusts. RHUBARB PIE. + Strip the skin of the tender stalks of rhubarb and slice them thin; put in deep plates, lined with crust, with a thick layer of sugar to each layer of rhubarb; placea cover over the top, and bake an hour in a slow oven, APPLE PIE.