The Toronto Cook Book

One lemon, one cup of sugar, one soda biscuit rolled fine, three eggs, butter the size of an egg, one cup milk. Use the yolks of the eggs for filling and the whites for frosting. Oh, so good! Lemon Pie Into one pint boiling milk stir one tablespoon of cornstarch and yolks of three eggs. Grate the yellow peel and inside of one lemon (being careful not to get in any of the white part of peel) into one cup sugar, and stir into the cooked mixture; pour into a plate lined with pastry and bake. Frosting — To the well beaten whites of the eggs add three dessertspoons sugar. When pie is baked whip in some of the frosting, put the balance on top and color slightly in the oven. Mince Pies Three and a half pounds meat and one pound of suet boiled ; strain the liquor and pour into the mince meat, add one peck of apples chopped, two quarts cider, five and a half cups sugar, two and a half tablespoons of salt, three nutmegs, four teaspoons allspice, eight of cinnamon, one of cloves, one of mace; chop a part of the raisins. Cook one hour. — S.W. Mock Mince Pies Four soda biscuits rolled fine, one cup sugar, one cup molasses, half cup butter, half cup vinegar or boiled cider, half cup cold water, two eggs well beaten, one cup chopped raisins, half teaspoon cinnamon, half a nutmeg, quarter teaspoon cloves. This will make three pies. 150 The Toronto Cook Book Cranberry Pie Stew and sweeten the cranberries, fill the crust, and in place of the upper crust put cross bars of pastry across the top. Pineapple Pie One pineapple grated, two cups sugar, two eggs, one cup water, two tablespoons flour. Bake between two crusts. For two pies. Peach Pie Line a plate with pastry and fill with peaches peeled and halved. Sprinkle the fruit with half a cup of sugar and sift over one tablespoon of flour. If fruit is not juicy, use less flour, and a few bits of butter. Cover with upper crust and bake. Squash Pie One pint of squash when sifted, one cup of sugar, a little salt, nutmeg and ginger beaten together; add three beaten eggs and one pint scalded milk. Washington and other Filled Pies Two eggs beaten with a cup of sugar, one cup milk, half a cup butter, two cups flour in which has been mixed two teaspoons baking powder. Flavor with lemon and bake in round tins. For Washington pie put between the layers any kind of jam or jelly. The top can be covered with powdered sugar or frosting. The cream for Cream Pie can be made as follows: One-half cup sugar, half cup flour, two eggs, one pint milk, flavor to taste. Heat the milk to the boiling point, beat the other ingredients and turn into the milk; stir constantly until it thickens. This is enough for two pies. Two large spoons of cocoanut can be added to the cream to make Cocoanut Cream Pie. Rhubarb Pie One cup rhubarb chopped fine, one cup sugar, and one egg for each pie. Bake between two crusts. Lemon Filling for Tarts One grated lemon, one cup sugar, one small piece butter, one egg, one small teaspoon flour. Pies Lemon Pie One lemon, juice and rind, three-quarters cup granulated sugar, one cup cold water, yolks of two eggs, one heaping tablespoon cornstarch, a little piece of butter, pinch of salt; boil till thick enough ; when cold fill shell which has been previously baked; put whites on top. Lemon Filling for Pies