Page:Lavine - Recipes Tried and True.djvu/66




 * 1 lb. pot cheese,

2 tablespoons melted butter,

1 cup sugar,

1 cup cream,

½ lemon,

3 eggs,

1 heaping tablespoon cornstarch.

Line pie plate with crust. Press cheese through colander; add butter, sugar, cream beaten stiff, rind and juice of lemon, eggs and cornstarch, mixed with cold water. Sprinkle pie crust with flour and put in filling. Bake ¾ of an hour in moderate oven.


 * 6 large apples,

2 eggs,

¾ cup sugar,

1 lemon,

½ cup raisins,

1 dozen chopped almonds.

Line pie plate with pie crust; fill with mixture of grated apples, beaten yolks, sugar, rind and juice of lemon, raisins and almonds. When almost baked, beat whites with two teaspoons powdered sugar. Spread over pie and brown slightly.


 * 2 small lemons,

1 cup boiling water,

1 cup sugar,

4 eggs,

1 teaspoon cornstarch,

1 teaspoon butter.

Line pie plate with pastry dough or pie crust and bake light brown. Fill with the following mixture: Cook in double boiler one cup of water, with lemon skins to extract the juice; add rind and juice; beat yolks with sugar and add to pot. Wet cornstarch with cold water. Add to mixture with butter. When quite thick allow to cool slightly and add beaten whites. Pour all in baked pie crust and brown under the flame for a few minutes.