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Classic
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page 192
LEMON PIE, WITHOUT CORN STARCH
The juice and grated rind of a lemon, one cup of sugar, two tablespoonfuls
water, yolks of three eggs. Bake in a nice crust. Make an icing of the whites
and a cup of sugar, pour it over the pie, put it back in the oven, and brown
lightly.
LEMON PIE. RICH
Five eggs, two lemons, one cup and a half of sugar. Beat all together except the
whites of three eggs, which you must beat stiff with sugar, and when the pies
are cold spread this icing on top and brown lightly. The crust of the pie is
made of puff paste, or in any way that is liked; some ladies prefer plain family
crust to puff paste.
CRANBERRY PIE OR TARTS
Pick a quart of cranberries free from imperfections, put a pint of water to
them, and put them in a stew-pan over a moderate fire; add a pound of clean
brown sugar, and stew them gently until they are soft; then mash them with a
silver spoon and turn them into a dish to become cold, then make them in pies or
tarts. Many persons put flour in cranberry pies; it is a great mistake, as it
completely spoils the color of the fruit; but if they are strained and are too
thin to jelly, it is well to add a spoonful of corn starch to thicken.
CRANBERRY TARTS WITH APPLES
Mix half a pint of cranberries with half a pound of sugar and a spoonful of
water; let them simmer a little until soft. Peel and cut thin a half dozen
apples; put a rim of paste around a pie plate, strew in the apples,
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