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Classic
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page 292
CHOCOLATE PIE. No. 2.
Put some grated chocolate into a basin and place on the back of the stove and
let it melt (do not add any water to it); beat one egg and some sugar in it;
when melted, spread this on the top of a custard pie. Lovers of chocolate will
like this.
LEMOM PIE. (Superior).
Take a deep dish, grate into it the outside of the rind of two lemons; add to
that a cup and a half of white sugar, two heaping tablespoonfuls of unsifted
flour, or one of corn-starch; stir it well together, then add the yolks of three
well-beaten eggs, beat this thoroughly, then add the juice of the lemons, two
cups of water, and a piece of butter the size of a walnut. Set this on the fire
in another dish containing boiling water and cook it until it thickens, and will
dip up on the spoon like cold honey. Remove it from the fire, and when cooled,
pour it into a deep pie-tin, lined with pastry; bake, and when done, have ready
the whites, beaten stiff, with three small tablespoonfuls of sugar. Spread this
over the top and return to the oven to set and brown slightly. This makes a
deep, large-sized pie, and very superior.
--Ebbitt House, Washington.
LEMON PIE. No. 2.
One coffee-cupful of sugar, three eggs, one cupful of water, one tablespoonful
of melted butter, one heaping tablespoonful of flour, the juice and a little of
the rind of one lemon. Reserve the whites of the eggs, and after the pie is
baked, sperad them over the top, beaten lightly, with a spoonful of sugar, and
return to the oven until it is a light brown.
This may be cooked before it is put into the crust or not, but is rather better
to cook it first in a double boiler or dish. It makes a medium-sized pie. Bake
from thirty-five to forty minutes.
LEMON PIE. No. 3.
Moisten a heaping tablespoonful of corn-starch with a little cold water, then
add a cupful of boiling water; stir over the fire till it boils and cook the
corn-starch, say two or three minutes; add a teaspoonful of butter, and a cupful
of sugar; take off the fire, and when slightly cooled, add an egg well beaten,
and the juice and grated rind of a fresh lemon. Bake with a crust. This makes
one small pie.
LEMON PIE. No. 4.
Two large, fresh lemons, grate off the rind, if not bitter reserve it for the
filling of the pie; pare off every bit of the white skin of the lemon, (as it
toughens
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