Vegetarian Cook Book

Beat the yolks of the eggs to a cream; stir the flour thoroughly into the sugar, and add to the eggs. Put in the vanilla, nutmeg, and salt, then the well-beaten whites. Mix well, and add by degrees the milk, that has been scalded and cooled (but not boiled), and turn all into a deep pie pan lined with rich paste. Bake from twenty-five to thirty minutes. LEMON PIE (SUPERIOR) Lemons, 3. Water, 3 cups. Corn-starch, 2 tablespoons. Butter, 1 tablespoon. Sugar, 21/2 cups. Eggs, 3. Flour, 4 tablespoons. Put the water and butter into an inner boiler, and set on the range. Mix the sugar, flour, and corn-starch together; grate in the lemon rind, add the juice, and the beaten yolks of the eggs. When the water in the boiler is scalding hot, stir in the mixture, and cook in a double boiler till of the consistency of cold honey, stirring now and then to ensure even cooking. Remove from the fire; when cool, pour into deep baked pie shell. (See recipe for pie shells.) When done, meringue with the whites of the eggs. BLUEBERRY PIE Line a pie pan with pie paste. Put in the berries half an inch deep ; and to one quart of berries add one cup of sugar in which has been mixed a teaspoonful of flour, a pinch of salt, and a little grated nutmeg. Cover with the top crust, pressing down the edges tightly. Trim, and bake in a good oven forty-five minutes. This pie is the typical berry pie. WASHINGTON CREAM PIE Crust: Eggs, 6. Vanilla, 1 teaspoon. Flour, 1 rounded cup. Sugar, 1 cup. Lemon juice, 2 teaspoons. Beat the yolks of the eggs till very thick ; add the sugar, vanilla, and lemon juice. Beat the whites of the eggs very stiff; fold half the whites into the yolks and sugar, then half the flour, then the remainder of the whites and the rest of the flour. Divide this batter into two pie pans, and bake. "When cold, split each cake, and put in the filling. Filling : Milk, 2 cups. Eggs, 2. Flour, y<2. cup. Sugar, % cup. Vanilla, \y^ teaspoons. Put three fourths of the milk into a double boiler, and set on the range. Beat the eggs very light; add the sugar, flour, and the remainder of the milk. Beat till perfectly smooth; and when the milk in the boiler is scalding hot, stir in the mixture. Beat till smooth, and cook thoroughly ; when cool, add the vanilla. If made a day or two before serving, and kept on ice, the quality of these pies is greatly improved. COCONUT PIE Desiccated coconut, l^ cup. Eggs, 2. Butter, size of an egg. Milk, 1 cup. Sugar, 1/2 cup. Soak the coconut in the milk; add the beaten eggs, sugar, and butter melted. Line a pie pan with rich pastry, put in the filling, and bake. The white of one of the eggs may be used as a meringue, if desired. PRUNE PIE Prune marmalade, 1 pint. Egg, 1. Lemon, 1. Sugar, % cup. To the marmalade add the grated rind and juice of the lemon, the sugar, and the beaten yolk of the egg; put into a pie pan lined with good paste, and bake till the crust is done; remove from the oven, and meringue with the white of the egg. APPLE PIE Line a pie pan with rich paste, and sprinkle over the bottom a little flour and sugar mixed. Fill with apples cut in thin slices. The pan should be slightly rounding full. Sprinkle over it a little more flour and sugar, according to