The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

of 1 lemon Mix sugar and corn starch in double boiler, pour boiling water over and cook until thick, add butter and beat, then add lemon juice and grated rind. Two crusts. =Mrs. Hance’s Lemon Pie=--Pare 1 lemon thick enough to remove all the white part, cut in thin slices and remove the seeds. Add 1 egg and ¾ cup of sugar, beat well and turn on gradually 1 cup of cold water. Two crusts. =Lemon Pie that will keep several days= 1 large lemon 1 egg ⅔ cup sugar ⅓ cup molasses salt Grate the rind and as much of the lemon as possible, remove seeds, squeeze out the juice and chop pulp and skin very fine; beat the egg, mix all the ingredients and bake between 2 crusts. =Lemon Pie with Bread= 2 slices bread ½ in. thick 1 cup boiling water 1 level tablespn. butter 3 tablespns. lemon juice grated rind of lemon 1 scant cup sugar 2 eggs The slices should be from a medium sized, brick shaped loaf of bread. Cut off the crusts and pour boiling water over; add butter and beat with a fork until the bread is smooth; then combine with the rind and juice of the lemon, the sugar and beaten yolks. Bake in 1 crust and meringue with whites of eggs. =Lemon Custard Pie= 4 eggs 1 cup sugar 4 tablespns. lemon juice flavoring 1¾ cup rich milk salt Leave out 2 whites of eggs and beat the remainder with sugar, add lemon juice and flavoring, salt and milk. Bake slowly until just set, no longer. Meringue. =Orange Pie= 5 tablespns. sugar 1 tablespn. butter 3 eggs juice and pulp of 2 oranges grated rind of 1 orange juice of 1 lemon grated rind of ½ lemon Add beaten whites last. May omit butter. =Orange Custard Pie= rind of 1 and juice of 2 oranges 4 eggs 4 tablespns. sugar 1 pt. rich milk Leave out 2 whites for meringue. CREAM PIES =Cream--Par excellence=--1½ pt. rich milk, ⅔ cup flour laid lightly in cup, scant cup of sugar, 2 eggs,