Page:Gurney - Things Mother Used to Make.djvu/76

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THINGS MOTHER USED TO MAKE

minutes. When cool, pour this into the plate, lay narrow strips of pie-crust from the center to the outer edge, and bake in a hot oven.

Cream Pie
  • 1 Cupful of Sweet Cream
  • White of One Egg
  • ⅔ Cupful of Sugar
  • 1 Teaspoonful of Vanilla

Bake with two crusts. Beat white of egg till stiff; add sugar, beat again; stir in the cream and flavor.

Old-Time Custard Pie
  • 1 Pint of Milk
  • 3 Eggs
  • 4 Tablespoonfuls of Sugar
  • ½ Teaspoonful of Salt

Line a deep plate with pie-crust, rolling it large enough to pinch up a little edge around the plate. Beat the eggs thoroughly, add sugar and salt, and beat again; then add the milk and stir well. Pour into the plate. Bake until it rises, being sure to remove from the oven before it wheys. Grate over the top a little nutmeg. The quality of the pie depends largely on the baking.

Frosted Lemon Pie
  • 1 Lemon
  • 1 Cupful of Sugar
  • 1½ Cupfuls of Milk
  • 3 Eggs
  • 2 Tablespoonfuls of Flour

Beat the yolks of the eggs, add the flour, the juice

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