Lincoln County leader. [volume] (Toledo, Lincoln County, Or.) 1893-1987, 1914-07-17
GOOD OLD LEMON PIE.
OTHER DISHES WITH HEALTH-l
Full FRUIT AS INGREDIENT.
Makes Best Kind Of Sauce for All
Manner Of Puddings-Souffie a
Light, Refreshing Dessert -
Lemon to Cure Cold.

The old-fashioned lemon pie Is one
of the prime favorites. An often
proved recipe calls for one-half pound
of sugar, a pound of butter, six eggs,
the Juice OF two lemons with their
grated rind, nutmeg and half glass
of brandy.
Cream the butter and sugar beat IN
the yolks, the lemon, the spice and
brandy, then add the whites. Bake In
light piecrust with open top. Pow
dered sugar and lemon juice should be
spread on the top Of each pie
There are great many varieties of
lemon pie, with cocoanut and mer-
ingue mixtures. An English tart calls
for a cup Of sugar, two lemons (the
Juice and some Of the peel grated,
teaspoonful Of cornstarch smoothly
blended in water. dozen raisins par
boiled, cut In two and seeded. Beat
these ingredients well together and
bake between two crusts in small pies.
A lemon sauce which is very fine for
rice, bread or boiled puddings. espe.
cially for the old-fashioned cottage pud.
ding, Is made from a cup OF sugar,
half cup Of butter, an egg. the juice
Of lemon and half the grated peel. 4
teaspoonful Of grated nutmeg and
three tablespoonfuls OF Boiling water.
Cream the butter and sugar. beat in
the egg. very well whipped, then the
lemon and nutmeg; beat well for ten
minutes, then add by degrees the boil.
ing water. Put in the inner pan OF a
double boiler. with boiling water in
the outer pan. and stir well until the
sauce becomes very hot.
Lemon souiIle is a light. refreshing
dessert. Put in bowl four yolks Of
eggs and four ounces OF powdered
sugar, add the grated rind OF two lem.
ons and stir well for 20 minutes until
quite thick. Then add by degrees n
tablespoonful OF lemon Juice. and fin.
ally beat in, lightly and quickly, the
whites Of six eggs beaten to a stiff
froth. Pour into a pie dish and bake
In moderate oven for about 25 min
utes to golden brown. Serve on a
lace paper dolly within silver dish.
A lemon ice, strongly favored with
the fruit and very easy to make. Is
composed OF the Juice OF six lemons
with the grated peel OF three. one
large sweet orange (the Juice and the
grated rlnd). pint OF water and a
large cup OF sugar. The acidity OF the
ice can be regulated by the amount
OF sugar used. A large cup is the
medium allowance.
Squeeze all the Juice aud place IN y
the grated rind OF the fruits. leavin
them an hour standing. Then strain
well and mix in the sugar and the wa.
ter. stirring until dissolved Then turn
into the freezer and stir several times
while It hardens to keep It entirely
smooth.
A modification OF the lemon cure.
which OF course is not permitted in
the lemon club, is the consumption
during the day OF one or two lemons
In this way: Cut on the top and make
an incision downward In the core
without losing any OF the Juice. Edge
In by degrees n lump OF white sugar.
through which the Juice can be taken.
School children have a way OF i'm.
bedding an old-fashioned lemon candy
stick In the fruit and sucking the Juice.
Both OF these processes are good for
colds. although the sugar retards flesh
reduction.