LANDMARKS CLUB COOK BOOK

salt. Bake with an under crust and spread the beaten whites over the top. When done, add a little sugar to whites to make crisp. Put in oven to brown.

Mrs. W. H. Maurice. LEMON PIE.

One-half pound butter, one pound of sugar, five eggs, two lemons, grated rind and juice. Use one crust only. Mixture makes two pies.

Mrs. Barton. LEMON PIE.

Grated rind and juice of one lemon, yolks of three eggs beaten light, one whole egg, one cup of water, one cup of sugar, one tablespoonful of cornstarch. Beat whites of the eg-gs to a stiff froth and add three tablespoonfuls of powdered sugar for frosting and bake a minute or two.

Charlotte E- Hahn. LEMON PIE.

Juice and grated rind of one large lemon, one cup sugar, one cup water, one tablespoon cornstarch, yolks of three eggs. Cook this in a double boiler and put in the previously baked crust. Beat the whites ; add two tablespoonfuls sugar and six or eight drops of vanilla. Spread on the pie and put in the oven for a few minutes.

Mrs Kemp. LEMON PILLING POR PIE.

Cream one cup sugar and one and a half tablespoons but- ter, four eggs separate ; add to creamed butter and sugar. Beat well. Juice of one lemon and rind in quarter cup of water. Lastly add whites beaten well to the above mixture. Bake one-half hour in slow oven after putting this mixture into the pie crust.

Mrs. C. F. A. Last. LEMON PIE.

Mix to a cream the yolks of four eggs, two-thirds of a cup of sugar, the grated rind and juice of one lemon. Set in pan of hot water and cook until thick. Beat whites of two eggs to a stiff froth and stir into the mixture. Fill into crust and set in very hot oven for a few minutes.

PASTE Y. , 143

Make meringue by beating whites of two eggs to a stiff froth, and add one tablespoonful of powdered sugar and a little lemon juice. Spread over top, put in oven and slightly brown.

Mrs. Walter S. Newhall. LEMON PIE.

Three lemons, grated rind and juice, three cups sugar and yolks of four eggs well beaten. Stir until very light, then add the beaten whites. Pour into the paste and bake in a moderate oven. The mixture will make two pies on small plates.

Mrs. George H. Wadleigh. MINCE PIE.

Two pounds beef heart, cooked tender, two pounds beef suet, two pounds stoned raisins, two pounds currants, four pounds apples, four pounds sugar, one quart Madeira wine, one quart brandy, the juice and rind of two oranges, one tea- spoonful each of ground mace, nutmeg, cloves, pepper and salt. Meat, suet, raisins and apples should be chopped fine and thoroughly mixed with spices and liquors.

Delia Clemons. MINCE MEAT.

One fresh tongue, weighing one and a half pounds, boiled, skinned, and when cold, chopped fine; two pounds of raisins, washed and stoned; three of currants, washed and dried; six large pippins, pared and chopped; the grated rind of three lemons, and juice to the taste; two pounds of sugar; half an ounce of mace, half an ounce of cloves, half an ounce of cin- namon, three nutmegs grated in one pint of wine, one pint of brandy and three pounds of suet, citron sliced to the taste.

Mrs. Eleanor T. Brown. MINCE MEAT.

One bowl meat chopped very fine, one bowl suet chopped very fine, three bowls apples chopped very fine, one bowl sugar, one bowl raisins, one bowl currants, one bowl molasses, one bowl cider, six teaspoons cinnamon, two nutmegs, two teaspoons cloves, two teaspoons salt, two teaspoons allspice, eight tablespoons brandy. Cook slowly for one hour.

Mrs. J. J. Fay, Jr.

144 LANDMARKS CLUB COOK BOOK.