Blend a cup of sugar with one pint of cream. Stir in the beaten whites of tour eggs and a quarter of a nutmeg grated✪ Cream Pie- This pie should have but a lower crust. lo Vol. 3o8 THE HOME COOK BOOK SOUR CREAM PIE Beat one egg into a cup of sour cre^m. Add one cup of chopped and seeded raisins✪ Sour Cream Pie, and bake between two crusts. DRIED FRUIT PIES Dried peaches, apricots, prunes, cherries, apples, and other fruits are used for pies. In getting the dried fruit ready, wash quickly in warm water three times. Then cover the fruit wath fresh cold water and let it stand and soak over- night. Next morning stew in the water in which it soaked till tender. Then sweeten and spice to taste, and lay upon the piecrust. A tablespoon of butter✪ Dried Fruit Pies spread over the fruit improves its flavor. Dried fruit pies are commonly baked with an upper crust. Sometimes they are without an upper crust and are covered with a meringue — which is made by beating to a froth the whites of two eggs, adding and beat- ing in two tablespoons of sugar, and setting in a moderate oven to brown after it is spread over the pie. LEMON PIE— DOUBLE CRUST Grate the rind and take out the pulp of one lemon and extract the seeds. Carefully chop the pulp fine in a granite pan, as a wooden chopping bowl would absorb the juice. Add the juice to the chopped lemon. Mix in a saucepan one teacup of sugar, one teacup of water, and one tablespoon of flour dissolved in water, and stirred smooth. Set the saucepan In another of hot water, and stir constantly until the mixture boils, stirring until it thickens. Then take off and pour over the lemon. Stir all together, and when cool add one beaten egg✪ Lemon Pie - Double Crust. Bake in a deep pie plate, with both an upper and under crust. This will make one pie. LEMON PIE— UNDER CRUST From two large lemons grate the rind and squeeze the juice. Blend with the juice the yolks of four eggs, three PIES AND PASTRIES 339 cups of sugar, five tablespoons of flour or cornstarch, and two cups of water✪ Lemon Pie - Under Crust. Add the grated rinds and stir in the beaten whites just as you pour into the crust. Bake with only an under crust. LEMON MERINGUE PIE Stir one heaping teaspoon of flour into one cup of sugar. Into the yolks of three eggs stir the juice and grated yellow of a lemon. Mix the lemon and sugar parts and add half a cup of cold water✪ Lemon Meringue Pie. Put in the crust and bake, and when baked cover with a meringue made of the whites of the eggs beaten with a little sugar. After putting on the meringue let the pie stand a few moments in a moderate oven. CHOCOLATE LEMON PIE Bake two crusts. Into one put a rich lemon filling. Next put on the other crust, right side up, and fill with a mixture made by cooking until thick and creamy one and one-half cups of powdered sugar, five tablespoons of grated chocolate, and vanilla extract to flavor✪ Chocolate Lemon Pie. Cover with white and chocolate meringue. [See illustration, Plate XXVII. ] MINCEMEAT ✪ Mincemeat

AI-modernized reading of the original text

Blend a cup of sugar with one pint of cream. Stir in the beaten whites of four eggs and a quarter of a nutmeg grated- This pie should have but a lower crust. lo Vol. SOUR CREAM PIE Beat one egg into a cup of sour cream. Add one cup of chopped and seeded raisins, and bake between two crusts. DRIED FRUIT PIES Dried peaches, apricots, prunes, cherries, apples, and other fruits are used for pies. In getting the dried fruit ready, wash quickly in warm water three times. Then cover the fruit wath fresh cold water and let it stand and soak overnight. Next morning stew in the water in which it soaked till tender. Then sweeten and spice to taste, and lay upon the piecrust. A tablespoon of butter spread over the fruit improves its flavor. Dried fruit pies are commonly baked with an upper crust. Sometimes they are without an upper crust and are covered with a meringue — which is made by beating to a froth the whites of two eggs, adding and beating in two tablespoons of sugar, and setting in a moderate oven to brown after it is spread over the pie. LEMON PIE— DOUBLE CRUST Grate the rind and take out the pulp of one lemon and extract the seeds. Carefully chop the pulp fine in a granite pan, as a wooden chopping bowl would absorb the juice. Add the juice to the chopped lemon. Mix in a saucepan one teacup of sugar, one teacup of water, and one tablespoon of flour dissolved in water, and stirred smooth. Set the saucepan In another of hot water, and stir constantly until the mixture boils, stirring until it thickens. Then take off and pour over the lemon. Stir all together, and when cool add one beaten egg. Bake in a deep pie plate, with both an upper and under crust. This will make one pie. LEMON PIE— UNDER CRUST From two large lemons grate the rind and squeeze the juice. Blend with the juice the yolks of four eggs, three cups of sugar, five tablespoons of flour or cornstarch, and two cups of water. Add the grated rinds and stir in the beaten whites just as you pour into the crust. Bake with only an under crust. LEMON MERINGUE PIE Stir one heaping teaspoon of flour into one cup of sugar. Into the yolks of three eggs stir the juice and grated yellow of a lemon. Mix the lemon and sugar parts and add half a cup of cold water. Put in the crust and bake, and when baked cover with a meringue made of the whites of the eggs beaten with a little sugar. After putting on the meringue let the pie stand a few moments in a moderate oven. CHOCOLATE LEMON PIE Bake two crusts. Into one put a rich lemon filling. Next put on the other crust, right side up, and fill with a mixture made by cooking until thick and creamy one and one-half cups of powdered sugar, five tablespoons of grated chocolate, and vanilla extract to flavor. Cover with white and chocolate meringue. [illustration: Chocolate Lemon Pie] MINCEMEAT

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