The Times cook book, no. 2

NO. 19. LEMON PIE. Mrs. E. A. Stickney, 1028 South Hill street, Los Angeles. (Original.) Grate one lemon, using only the juice of same; one teacup of sugar, one teacup of water or milk, two eggs, two tablespoons of cornstarch, one tablespoon of butter. Stir all the ingredients into the boiling water or milk, and put this into the crust, having baked that previously. The white of one egg, whipped to a feather with sugar, put on the top and brown a little. NO. 20. LEMON PIE. Mrs. T. H. Sullivan, San Jacinto, Cal.— Line two pie dishes with ordinary paste, and stand them in the cold while you make the filling. Heat one pint of good rich milk in a pan set in a skillet of hot water; three eggs well beaten, one large tablespoon of cornstarch thinned with sC little milk; strain the eggs, add the cornstarch and cook until like a thick custard, stirring constantly. Just before removing from the fire add one teaspoon of extract of lemon. Into one cup of sugar mix the Juice of one lemon, salt, beat well; fill the pie dishes and bake. Cook slowly so as not to boil, as that spoils it. Evaporated cream Is excellent in making lemon pie. • NO. 21. LEMON PIE. Elizabeth M. Bugbee, 2015 South Figueroa street, Los Angeles- Crust: Two cups flour, one cup lard, one-half cup cold water, one teaspoon salt, one heaping teaspoon baking powder. Filling: Two tablespoons cornstarch; mix smooth in a little water; add two cups boiling >water; when cold the juice and grated rind of two lemons; beaten yolks of two eggs; a tablespoonful of butter and two cups of white sugar, mixed together. (Beat the whites of two eggs with two tablespoons powdered sugar. Flavor with vanilla for meringue. NO. 22. LEMON PIE. Mrs. J. J. Broughall, Ocean Park, Cal.— Bake crust first. Juice and grated rind of one or two lemons, as preferred. One full cup sugar,- butter size of an egg, one full cup boiling water, pinch salt, yolks of three eggs, well beaten. Boil all together in double boiler, adding lemon just before removing from fire. While boiling stir in two well-rolled soda crackers, and one tablespoon flour, first rubbed smooth with a little cold water. Pour in crust. Beat whites of eggs stiff; add three tablespoons sugar. Spread over cream and brown in oven. NO. 23. RAISIN PIE. (Original.) Mrs. Ward Wacaser, Gardena. Cal.— Crust: Take one and one-half cups flour, add a pinch of salt, and rub in one-half cup lard or cottolene. Mix thoroughly and add enough cold water to make a dough of the right consistency, different flours requiring different amounts. If careful to measure flour and shortening the crust will always be just right. Raisin filling: Take a pound of seeded raisins and cover with water and stew until tender. Have enough water when done to just cover raisins. Take one-half cup sugar and a tablespoon flour and mix together; add to raisins and let cook up good. This will make a nice thick rich juice. If wanted a little tart, add juice of one lemon. A little cinnamon is also nice for a change. Line pan with crust and 'fill with raisin mixture. Cut strips of crust and twist, laying strips across top of pie so as to form diamonds. This pie is quite economical and just the thing for the husband's lunch box. NO. 1. APPLE PIE. (For children and