The New century cook book

Five pounds plums, three pounds sugar, two pounds seeded raisins, five or six oranges; remove the pits from the plums, chop oranges and raisins, add the sugar and stew. Mrs. M. W. Lazear. New Century Cook Book. * DESSERTS • Ms " No soil upon earth is so dear to our eyes As the soil we first stirred in terrestrial pies." — Oliver Wendell Holmes. " And solid pudding 'gainst empty praise.-' PIES, PUDDINGS, PUDDING SAUCES, AND MINCE MEAL Lemon Pie. One large lemon, one cup sugar, two eggs, two even tablespoons flour, one cup milk; put sugar, flour, grated rind, lemon juice and yolks of eggs together and mix well; then add milk last and bake in rich crust. Beat the whites and add two heaping tablespoons of sugar; place on pie when done and brown in the oven. M. W. Lemon Pie. Butter size of a walnut; grate two lemons, if not juicy add one tablespoon of water; four eggs beaten separately; five tablespoons of granulated sugar. Beat well together and put in the crust and bake. When done spread the whites well beaten with live tablespoons of pulverized sugar on the top and place in oven and brown. Miss Sallie Corning. Lemon Pie. One tablespoon flour, yolks of three eggs mixed together with enough milk to moisten, one cup milk, one cup sugar, juice of two lemons, pinch of salt, whites of three eggs beaten stiff and stirred into above mixture. Line pie tin with crust; fill with mixture and bake. Mrs. W. H. Thayer. New Century Cook Book. Lemon Pie. One lemon, juice and grated rind, three eggs, three tablespoons cream, one cup brown sugar, three tablespoons white sugar. Beat the yolks, brown sugar, cream and lemon together, for the pie to be baked in an open crust, and when baked make a stiff frosting of the three whites, and three tablespoons of white sugar, put on the pie and let it brown in the oven. Mrs. D. Waterson. Lemon Pie. One-half good sized lemon, grate rind, chop the pulp part and use with the juice, two eggs, save whites for frosting, one cup boiling water, one cup sugar, two tablespoons of flour, butter size of walnut, little salt, cook these ingredients until thick enough. Frosting. — Use the whites of the eggs with just enough sugar to spread smoothly. Put in oven to brown. Lemon Pie. One lemon chopped fine, yolks of two eggs, three tablespoons sugar, three of water. Then beat (a fork is best) with two tablespoons sugar, spread on top and brown in oven. Ash Meadow. Lemon Pie. Yolks of three eggs, one heaping tablespoon corn starch, mixed in eggs, teaspoon butter, one large lemon, one cup sugar, mix all together well. One coffee cup boiling water in separate dish, pour mixture in slowly, then pour in pie and bake slow. Serve beaten whites of eggs on top. Mrs. U. H. Struble. Vermont Lemon Pie. The juice of three lemons and the grated rind of one, four cups coffee A sugar, five eggs, beat the yolks well, then add sugar and lemons and stir thoroughly, beat the whites to a stiff froth and add to the mixture, with three tablespoons of sweet cream, bake with upper and under crust. This rule makes two large pies. Lemon Pie. One lemon, one cup sugar, two eggs, three tablespoons of flour, one cup milk. Grate the rind of the lemon; mix the whole together, leaving out the whites of the eggs; pour in the milk New Century Cook Book.