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(Pies) - (Favorite Dishes)

From MRS. MARGARET M. RATCLIFFE, of Arkansas, Alternate Lady Manager.
Six tablespoons of grated cheese; two tablespoons of melted butter;
enough flour to make a soft dough. Roll thin, cut in strips and bake
in floured pan in quick oven.

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Beat the yolks of six eggs and one cup of sugar until very light,
squeeze in the juice of three lemons and the rind of two of them, stir
well, then add one-half of a cocoanut grated, and lastly add the whites
of six eggs, beaten to a stiff froth. Line a deep pie-plate with rich
pastry, sprinkle a little flour over it, pour in the lemon mixture and
bake. This makes one pie in deep pie-plate.

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Cover the reverse side of a deep pie-plate with a rich puff paste, and
bake a light brown. Remove from the oven until the filling is prepared.
Take a large juicy lemon, grate and peel and squeeze out every drop of
juice. Now take the lemon and put it into a cup of boiling water to
extract every particle of juice. Put the cup of water on to boil with
the lemon juice and grated peel, and a cup of sugar; beat up the yolks
of four eggs very light and add to this gradually the boiling lemon
juice. Return to the kettle and boil. Then wet a teaspoon of cornstarch
with a very little cold water, and add also a teaspoon of butter and
when the boiling mixture has thickened remove from the fire and let it
cool. Beat up the whites of the eggs to a very stiff froth, add half of
the froth to the lemon mixture and reserve the other half for the top of
the pie. Bake the lemon cream in the baked pie-crust. Add a few
tablespoons of powdered sugar and half a teaspoon of cream of tartar to
the remaining beaten whites. If you desire to have the meringue extra
thick, add the whites of one or more eggs. When the pie is baked take
from the oven just long enough to spread the meringue over the top, and
set back for two or three minutes, leaving the oven doors open just the
least bit, so as not to have it brown too quickly.

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Line a deep pie-plate with nice crust, then prepare a filling as
follows: After removing the crust from two slices of bread about two
inches thick, pour over it one cup of boiling water; add one
dessertspoon of butler, and beat until the bread is well soaked and
smooth; then add the juice and rind of one lemon, one cup of sugar, the
yolks of two eggs, well beaten, and a little salt; mix well; fill pie
with mixture and bake in hot oven until firm. Beat white of two eggs to
a stiff froth, add four tablespoons of powdered sugar and spread on top
and brown.

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This is a good, old-fashioned recipe for lemon pie, baked with two
crusts, and not expensive. Grate the yellow outside rind from one
lemon, use juice and pulp, but not the white part of rind; mix with 2
small cups of sugar, then add 1 cup of water and 1 cup of milk, and 1
large tablespoonful of corn starch, moistened with a little of the one
cup of water. The yolks of 2 eggs were added. Mix all ingredients and
add the stiffly beaten whites of eggs. This quantity will fill three
small pastry crusts. The mixture will measure nearly one quart. Pour
into the three crusts, moisten edges of pies, place top crusts on each
pie. Pinch edges of crust together and bake in hot oven.

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Place in a bowl 1 cup (good measure) of soft, crumbled stale bread.
Pour over this one cup of boiling water, add 1 teaspoonful (good
measure) of butter and beat until smooth, then add 1 cup of sugar, the
grated rind and juice of 1 lemon and the beaten yolks of 2 eggs. This
mixture should measure about 1 pint. Pour into a pie-tin lined with
rich pastry and bake. When cold spread over a meringue made of the
stiffly beaten whites of the 2 eggs and 3 tablespoonfuls of granulated
sugar. Place in the oven until the meringue is a light fawn color and
serve cold.

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Grated yellow rind and juice of one lemon, 1 cup of sugar, 1 cup of
molasses, 1 egg, butter, size of a walnut; 1 tablespoonful of corn
starch, 3/4 cup of water. Cream together the butter, sugar and egg,
add the corn starch moistened with a little cold water, add grated
rind and juice of one lemon, molasses, and lastly add water. Cook all
ingredients together. When cool fill 2 or 3 small pie-tins lined with
rich pastry; cover with top crust and bake.

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Grate the rind and squeeze the juice from two lemons; add two and
one-half cups of boiling water, three cups of sugar, one-half cup of
flour, the yolks of three eggs, and one tablespoon of butter; cook
until thick and clear; put in pans prepared with pastry, and bake.
Beat the whites of eggs with a little sugar; put over top, and brown

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One lemon, the yolks of two eggs, one heaping cup of sugar, butter the
size of a walnut, three cups of water. Grate the rind of the lemon,
and squeeze out the pulp and juice; add the other ingredients; put in
a stew pan, and let come to a boil; then stir in one large
tablespoonful of corn starch, wet with cream. Bake crust first, and
turn in filling. Beat up the whites of two eggs, with a little pulver
ized sugar added, and put over the top. Put in oven, and brown a

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Grate the rind of one smooth, juicy lemon, and squeeze out the juice,
straining it on the rind. Put one cup of sugar and a piece of butter
the size of an egg in a bowl, and one good-sized cupful of boiling
water into a pan on the stove. Moisten a tablespoonful of corn
starch, and stir it into the water; when it boils, pour it over the
sugar and butter, and stir in the rind and juice. When a little coo],
add the beaten yolks of two eggs. Butter a deep plate, and cover all
over with cracker dust (very fine crumbs). This is the crust. Pour
in the mixture, and bake; then frost with the whites (beaten stiff),
and brown.

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One heaping tablespoon of corn starch, one cup of boiling water, one
cup of sugar, one egg, one tablespoon butter, and the juice and rind
of one small lemon. Make into custard, and bake with bottom crust.

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