Page:The Boston cooking-school cook book (1910).djvu/541

 allowed to stand after filling for any length of time, the pastry will soften.

Custard Pie

2 eggs 3 tablespoons sugar 1/8 teaspoon salt 1-1/2 cups milk Few gratings nutmeg

Beat eggs slightly, add sugar, salt, and milk. Line plate with paste, and build up a fluted rim. Strain in the mixture and sprinkle with few gratings nutmeg. Bake in quick oven at first to set rim, decrease the heat afterwards, as egg and milk in combination need to be cooked at low temperature.

Date Pie

2 cups milk 1/3 pound sugar dates 2 eggs 1/4 teaspoon salt Few gratings nutmeg

Cook dates with milk twenty minutes in top of double boiler. Strain, and rub through sieve, then add eggs and salt. Bake same as Custard Pie.

Lemon Pie I

1/2 cup chopped apple 1 cup sugar 1 beaten egg 1/4 cup rolled common crackers 2 tablespoons lemon juice Grated rind 1 lemon 1 teaspoon melted butter

Mix ingredients in order given and bake with two crusts.

Lemon Pie II

3/4 cup sugar 3/4 cup boiling water 2 tablespoons corn-starch 2 tablespoons flour 2 egg yolks 3 tablespoons lemon juice Grated rind 1 lemon 1 teaspoon butter

Mix corn-starch, flour, and sugar, add boiling water, stirring constantly. Cook two minutes, add butter, egg yolks, and rind and juice of lemon. Line plate with paste same as for Custard Pie. Turn in mixture which has been cooled, and bake until pastry is well browned. Cool slightly, and cover with Meringue I; then return to oven and bake meringue.