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Classic
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page 188
GREEN CURRANT PIE.
Line an inch pie-dish with good pie-crust, sprinkle over the bottom two heaping
table-spoons sugar and two of flour (or one of corn starch) mixed; then pour in
one pint green currants washed clean, and two table-spoons currant jelly;
sprinkle with four heaping table-spoons sugar, and add two table-spoons cold
water; cover and bake fifteen or twenty minutes.--Miss S. Alice Melching.
RIPE CURRANT PIE.
One cup mashed ripe currants, one of sugar, two table-spoons water, one of flour
beaten with the yolks of two eggs; bake, frost the top with the beaten whites of
the eggs and two table-spoons powdered sugar, and brown in oven.--Mrs. W. E. H.,
Minneapolis.
LEMON PIE.
One lemon grated, one cup sugar, the yolks of three eggs, small piece butter,
three table-spoons milk, one tea-spoon corn starch; beat all together and bake
in a rich crust; beat the whites with three table-spoons sugar, place on the pie
when done, and then brown in the oven.--Mrs. W. E. Scobey.
LEMON PIE.
A cup white sugar, a lemon, table-spoon corn starch, two eggs, yolks and whites
beaten separately, tea-spoon butter, cup boiling water; beat corn starch with
yolks of eggs, stir it into the scalding water, add the sugar and juice and
grated rind of a large lemon, and stir in the butter. Have ready a pie-dish
lined with rich paste, pour in mixture and bake until crust is delicately
browned. Beat the whites to a stiff froth with two table-spoons powdered sugar,
spread over the top and return to oven till a pale brown.--Mrs. Wm. Brown,
Massillon.
LEMON PIE.
Four eggs, one and a half cups sugar, two-thirds cup water, two table-spoons
flour, one lemon. Beat the yolks of eggs until very smooth (beat the yolks a
long time and whip the whites well), add the grated peel of lemon and the sugar,
beat well, stir in the flour, and add the lemon juice (if lemons are small two
may be necessary), and lastly the water; stir well, and pour in pie-pans lined
with
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