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

scant ½ cup flour 2 eggs salt lemon and rose flavor Mix lemon flavored sugar with flour, heat buttermilk quickly in double boiler and pour over the mixture, boil up well, add yolks of eggs, heat to cook eggs but do not boil, add salt, turn into baked crust, cover with meringue flavored with rose. =Buttermilk Pie No. 2= ¾ cup sugar flavored with lemon 2 eggs 2½ tablespns. (¼ cup) flour 1½ pt. buttermilk salt Mix, bake in crust ½ hour in moderate oven. Flavor meringue with orange. =Sour Milk Pie--Mock Lemon= 2 eggs 1 cup sugar 1⅓ tablespn. corn starch 2½ cups sour milk lemon flavor salt Mix, leaving out whites of eggs, bake, meringue. =Sour Milk Pie with Raisins= 1 cup chopped raisins 1 cup sugar 2 eggs 1 cup sour milk 1 tablespn. butter flavoring if desired 2 crusts May use juice and grated rind of 1 lemon instead of butter. =Sweet Potato Pie= 1 cup mashed sweet potato ½ cup sugar yolks of 2 eggs 2 cups rich milk salt Mix all with beaten yolks of eggs, bake slowly, flavor meringue of whites of eggs with vanilla. =Squash Pies. Two large= 2½ cups squash, not very dry 1 scant cup sugar 2 tablespns. flour salt 2 eggs 1 qt. rich milk 1½ teaspn. vanilla a few drops of almond flavor Mix sugar, flour and salt and stir into squash. Break eggs in and beat a little, add milk gradually, then flavoring, bake in moderate oven. With 3 cups of squash use a little less flour. For variety, flavor with lemon or vanilla only, or with neither and stir in a little cocoanut, sprinkling a little over the top. =Bro. Cornforth’s Squash and Sweet Potato Pie= 2 eggs, ½ cup sugar, 1 pt. dry mashed squash and sweet potato (½ potato, ⅔ squash), 1 qt. milk, salt. No other flavor. =Lemon Squash Pie= 1½ cup nice dry squash 2⅓ cups water or 2½ of milk ¾-1 scant cup sugar salt ¾ teaspn. vanilla 2 tablespns. lemon juice 1½-1¾ tablespn. flour 3 eggs 3-5 drops lemon extract