The Toronto Cook Book

Grated rind and juice of two lemons, yolks of three eggs, two cups sugar, seven tablespoons flour, two cups boiling water. Cook all together until a smooth paste is formed. This is filling for two pies. Bake crust separate, put in filling, beat whites to stiff froth, add sugar to make a rich frosting, put on pies and brown in hot oven. — Boston Currant Pie Beat the yolks of two eggs with one tablespoon of flour, when smooth add two tablespoons of water, one cup of sugar, and one cup of crushed ripe currants; turn into pie plate, lined with good paste, and bake. Beat whites of the eggs until stiff, add two tablespoons sugar, spread this over the pie, and brown delicately. Cream Lemon Pie Beat yolks of four eggs, four tablespoons of sugar. Add juice and grated rind of one lemon, two teaspoons of hot water. Put in a double boiler and let simmer until thickened. Then remove from fire and stir in the whites of four eggs beaten stiff with two tablespoons of sugar. Eat cold. Delicious! Pies Fudge Pie One egg, one cup sugar, one piece of butter size of an egg. Cream well together and add one cup of milk and enough flour to make it right consistency for cake. Bake in two Washington pie plates. Filling for Pie — Three cups of light brown sugar and small piece of butter. Boil for eight minutes, stirring constantly, then remove from fire and beat until creamy. Add the wellbeaten whites of two eggs and one teaspoonful of vanilla. Let pie cool. This filling is to be used for frosting the upper part of pie also. This is very delicious. Pie Made of Prunes and Rhubarb Did you ever try prunes and rhubarb together ? They make a splendid sauce as well as a pie. Take one pound stoneless prunes and the same amount of rhubarb; stew until done; add sugar to taste, then put into pies, or serve as you would apple sauce. Maple Sugar Pie Heat one and one-half cups of milk in a double boiler and add one cup of maple sugar broken fine or grated. Bring to the boiling point, add two rounding teaspoons cornstarch mixed with one-half cup milk and cook eight minutes. Pour a little over the yolks of two eggs and stir and return to boiler and cook until smooth. Pour into a paste-lined plate and bake. Cover with meringue made of the whites of two eggs beaten stiff with one-quarter cup powdered sugar and brown. Walnut Custard Pie Prepare crust as usual and make custard as follows: One pint milk, two eggs, one-half cup sugar, salt, one-half teaspoon vanilla and one-half cup walnuts chopped quite fine. The nuts will rise to the top and form a thin crust, giving a delicious flavor. English Apple Pie Butter a shallow agate dish. Slice apples into dish to fill it. Sprinkle on one cup sugar, one-half teaspoon salt and a little grated nutmeg. Put on two teaspoons butter in little bits, two tablespoons water and cover dish with pie paste in which has been cut several slits. Bake about forty minutes. Serve hot with cream. 156 The Toronto Cook Book Prune Pie A prune pie that is excellent. Take a tender crust and line the pie plate. Soak three-quarter pounds and cook tender with four tablespoons sugar and one-half cupful of grape or other fruit juice. Press through a colander, add two tablespoons of chocolate and two or three tablespoons more of the juice. Cover with lattice strips and bake. Apple Lemon Pie