The Boston cooking-school cook book

has been cooled, and bake until pastry is well browned. Cool slightly, and cover with Meringue I; then return to oven and bake meringue. Lemon Pie III Yolks 4 eggs 6 tablespoons sugar Few grains salt 1¼ cups milk Whites 4 eggs ⅞ cup powdered sugar 1 lemon Beat yolks of eggs slightly, add sugar, salt, grated rind of lemon, and milk. Line plate with paste as for Custard Pie. Pour in mixture. Bake in moderate oven until set. Remove from oven, cool slightly, and cover with Meringue III (see p. 480) made of whites of eggs, powdered sugar, and lemon juice. Lemon Pie IV 3 eggs ⅔ cup sugar ¼ cup lemon juice Grated rind ½ lemon 2 tablespoons water Beat eggs slightly, add sugar, lemon juice, grated rind, and water. Bake in one crust in a moderate oven. Cool slightly, cover with Meringue II, then return to oven and bake meringue. Lemon Pie V 1 cup sugar 3 tablespoons flour 3 tablespoons lemon juice Yolks 2 eggs 1 cup milk 1 tablespoon melted butter Whites 2 eggs Few grains salt Mix sugar and flour, add lemon juice, egg yolks slightly beaten, milk, butter, whites of eggs beaten stiff, and salt. Bake in one crust, and cover with meringue or not, as desired. Mince Pies Mince pies should be always baked with two crusts. For Thanksgiving and Christmas pies, Puff Paste is often used for rims and upper crusts, but is never satisfactory when used for under crusts. Mince Pie Meat I 4 lbs. lean beef 2 lbs. beef suet Baldwin apples 3 quinces 3 lbs. sugar 2 cups molasses 2 quarts cider 4 lbs. raisins, seeded and cut in pieces 3 lbs. currants ½ lb. finely cut citron 1 quart cooking brandy 1 tablespoon cinnamon and mace 1 tablespoon powdered clove 2 grated nutmegs 1 teaspoon pepper Salt to taste Cover meat and suet with boiling water and cook until tender, cool in water in which they are cooked; the suet will rise to top, forming a cake of fat, which may be easily removed. Finely chop meat,