The New century cook book

One lemon, one cup sugar, grate outside of lemon and peel off the thin white skin, then slice very thin, put lower crust on pie plate, put on layer of lemon and sugar and small bits of butter, then cover with a very thin layer of crust, another layer of lemon and sugar, sprinkle the yellow rind over each layer and cover with top crust and bake. Mrs. Bright, Algona, Iowa. Extra Nice Lemon Pie. One lemon, one coffee cup sugar, yolks of two eggs, two tablespoons of flour, half teacup milk, grate and squeeze the lemon, beat the yolks and sugar, mix alltogether; while baking beat the whites with two tablespoons of powdered sugar for top. Mrs. J. R. Bright, Algona, Iowa. Filling for Lemon-Cream Pie. The yolks of three eggs, juice and rind of two lemons, one cup sugar, three tablespoons cornstarch and a small piece of New Century Cook Book. butter. Beat all together and pour in two and one-half cups of boiling water. Let all boil together for two minutes and when nearly cool pour into a rich pie crust. Cover the top with the whites of eggs sweetened and flavored. Mrs. B. F. Moon. Lemon Pie. Three eggs, one cup sugar, one lemon— juice and grated rind, one-half cup cold water, two tablespoons flour. Cook mixture in double boiler. Bake the crust a nice brown; pour in filling. Beat the whites of eggs separately; add sugar, not as much as for frosting. Set in oven to brown. Mrs. J. M. Warner. Washington Pie. One-half cup of sugar, one-half cup of flour, one and one-half tablespoons milk, one teaspoon baking powder, two eggs. Filling. — One pint milk; when near boiling add two eggs well beaten, two small tablespoons cornstarch, one cup sugar. Boil. When cool add one-half cup butter and one teaspoon vanilla. Filling is enough for two cakes. Do not put together until ready to serve, which can be done in three different ways: first, split cake and put filling between; second, put filling on top and whites of eggs and a little sugar, brown like lemon pie; third, put filling between and whipped cream on top. Mrs. Brand. Washington Pie. One-half cup butter, one cup sugar, two eggs, three-fourths cup milk, one and one-half cups flour, two tablespoons baking powder. Bake in layers. Filling — Yolks of two eggs, two tablespoons of flour, one cup boiling water, juice and rind of one lemon. Boil until thick and spread between layers. Beat whites of two eggs, spread over top, brown slightly, serve warm with lemon sauce. V. J. K. Bam Berries. Six lemons, one pound raisins chopped fine, grate lemon, squeeze juice, one cup sugar to a lemon, cake crumbs or rolled crackers to form a paste; rich pastry, rolled thin, cut with lard pail cover, fill, prick with a fork and bake quick in the shape of turnovers. Mrs. J. R. Woodbridge, New Century Cook Book. Grape Pie. Remove pulp from grapes (Concord) and cook, strain through a seive and add to the skins, sweeten to taste and stir in one tablespoon of flour, then cook, before putting with the crust. Make crust of one cup flour, one-half cup lard, pinch of salt, enough water to moisten. Chop flour and lard together with a knife and handle as little as possible on the board. Mrs. U. H. Struble. Chocolate Pie.