The Portland Woman's Exchange Cook Book

Crust — 3 cups flour, 1 cup lard with a tablespoon butter in cup, salt, % cup cold water. Mix lard and flour with knife, then mix with the water. Don't to.uch it at any time with your hands. Place on ice. and when cold roll very thin, line pie tins, prick with silver fork and bake. Filling — Butter size of an egg, I/2 cup sugar, 3 yolks of eggs, 1 tablespoon flour, 1 cup milk, 1 cup grated cocoanut, vanilla. Beat sugar and butter until white, add milk slowly, then flour, then cocoanut, then yolks whipped. Put in double boiler and cook, stirring until thick, add vanilla. Pour into crust and when cool put whipped cream on top, or, if preefrred, a meringue, returned to oven to brown. Lena Terro. Covered Lemon Pie. 1 lemon. 2 eggs. 1 cup sugar. 1/2 cup cold water. Small piece butter. PASTRY 137 Grate rind, then skin lemon and slice as thin as possible. Beat well egg, sugar and butter, add to lemon, then add water. Pour into pie crust lined pie plate and cover. Bake in two crusts. Mrs. Philip C. Schuyler. Lemon Pie No. 1. Juice and grated rind of 3 lemons. 2 tablespoons butter. Whites of 4 eggs. Yolks of 6 eggs. 3 cups of fine sugar. Beat yolks and sugar to a cream, add 4 unbeaten whites, one at a time, beating the whole very light. Beat butter to a cream and add to egg mixture by degrees, then stir in double boiler until very thick, and set away to cool. Line two pie plates with pastry, and bake in quick oven 15 minutes. Fill these shells with the mixture. Beat 2 whites of eggs until foamy and add 6 tablespoons of sugar until stiff and glossy. Heap on pies and set in quick oven for 2 minutes. Mrs. W. B. Ayer. Lemon Pie No. 2. One large juicy lemon, grate yellow rind into a dish, squeeze all the juice over the grated rind, add 1 cup sugar; beat 2 whole eggs and 2 yolks into 1 cup of sweet milk; melt butter the size of a walnut, beat into lemon and sugar, then strain the milk and eggs into the lemon and stir all together; have baked a shell of nice rich crust, pour in the mixture and bake until set like custard; beat the whites of 2 eggs to a stiff froth, add 2 tablespoons of sugar, spread over the pie, return to the oven and brown lightly. Mrs. F. B. Waite. Lemon Pie No. 3. 5 eggs. 1 cup sugar. Juice 2 lemons, rind of 1 . Separate eggs, beat yolks and sugar to a cream. Add juice and rind. Cook in double boiler until thickened. Beat 3 whites — add to custard. Bake in rich open shell which has been already baked. Beat 2 whites for meringue, 1 tablespoon sugar. Mrs. Edward D. Kingsley. Old Fashioned Lemon Custard Pie. Juice and grated rind of three lemons. 4 oz. butter. 4 whites of eggs. 6 yolks of eggs. 1 lb. powdered sugar (3 cups). For meringue — 6 whites of eggs, 6 tablespoons powdered sugar. Beat the yolks and sugar to a cream, then add the 4 unbeaten whites, 1 at a time, beating the whites very light. Beat the butter to a cream and add to it the egg mixture by degrees. Then stand the bowl in a pan of boiling water on the fire and stir without ceasing until it thickens. Remove from fire and set away to cool. Line two deep pie dishes with flaky pie crust and bake in a quick oven for 15 minutes. When the crust is baked remove from the oven and fill with the lemon custard, pressing down the bottom crust if it has formed any air bubbles. Now beat the whites of 6 eggs until foamy, then add the 6 tablespoons of powdered sugar by degrees, beating steadily. After the sugar is in, beat until stiff and glossy. Heap the meringue on top of the custards. Sift over the top a little granulated sugar and set in a very quick oven for about 2 minutes until slightly browned. Mrs. M. S. Myrick.