Edgefield advertiser. [volume] (Edgefield, S.C.) 1836-current, 1914-07-08
GOOD OLD LEMON PIE
OTHER DISHES WITH HEALTH.
Full FRUIT AS INGREDIENT.
Makes ss7t Kind Of Sauce fer All
Manner of Puddinss-Souffle
Light, Refreshing Dessert
Lemon TO Cure Coid.

The old-fashioned lemon pie is one
Of the prime favorites. An often
proved recipe calls for one-half pound
Of sugar. pound OF butter, six eggs.
the juice of two lemons with their
grated rind, nutmeg and half glass
of brandy.
Cream tae butter and sugar, beat in
the yolks, the lamcn, the spice and
brandy, then add the whites: 2ake in
g light piecrust with open top. Pow
Gered sugar and len0n iaice Should be
spread on the top OF each pie.
There are a great many varieties Of
lemon pie, with cocoanut and mer-
ingue mixtures. An English tart calla
for a cup of sugar. two lemons tthe
juice and some Of the peel grated. a
teaspconful of cornstarch smoothly
| blended in water. a dozen raisins par
boiled. cut in two and seeded. Beat
these ingredients we'll 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 cup OF sugar,
half a cup Of butter, an egg. the juice
of lemon and half the grated peel, a
teaspoonful of grated nutmeg and
three tablespoonfuls OF boiling water.
Cream the butter and sugar. beat in
the egg, very we'll whipped, then the
lemon and nutmeg: beat we'll for ten
minutes, then add bv degrees the boil
ing water Put in the inner pan CT a
double boiler. with boiling water in
the outer pan. and stir we'll until the
sauce becomes very hot.
Lemon souiRe is a light refreshing
| dessert. Put in bowl four yolks Of
eggs and four ounces Of powdered
sugar. add the grated rind CT two lem
ons and stir we'll for % minutes until
quite thick. Then add by degrees a
tablespoonful Of lemon Juice, and fin
ally beat in. lightly and quickly. the
whites Of six eggs beaten to stiff
froth. Pour into a pie dish and bake
in a moderate oven for about 25 min.
utes to a golden brown. Serve on e
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 lerions
with the grated peel OF three, one
large sweet orange (the Juice and the
grated rind), 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 and place In It
the grated rind of the fruits. leaving
them an hour standing. Then strain
well and rix in the sugar and the wa.
Ner. 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 lemonf
in this way: Cut off the top and make
an incison downward in the core
without losing any OF the juice. Edge
in by degrees lump of white sugar
through which the juice can be taken
School children have way of i'm
bedding an old-fashioned lemon candy
tick in the fruit and sucking the Juice
Both of these processes are good for
colds. although the sugar retards flesh
reduction.