The Prince George's enquirer and southern Maryland advertiser. (Upper Marlborough, Md.) 1882-1925, 1914-05-29
GOOD OLD LEMON PIE
OTHER DISHES WITH HEALTH
Full FRUIT AS INGREDIENT.
Makes Best Kind of Sauce for All
Manner Of Puddines-Souffie
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, 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 a great many varieties of
lemon pie, with cocoanut and mer-
ingue mixtures An English tart calls
for cup of sugar, two lemons (the
Juice and some Of the peel grated),
teaspoonful 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,
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 we'll for ten
fhn hai
ing Eater. Put in the inner pan of
donble boiler, with boiling water in
the outer pan, and stir well until the
sauce becomes very hot.
Lemon souffle is light. refreshing
dessert. Put in a bowl four yolks OF
eggs and four ounces of powdered
sugar, add the grated rind of two lem
ons and stir we'll for 20 minutes until
quite thick. Then add by degrees
tablespoonful Of lemon juice, and i'm
ally beat in. lightly and quickly, the
whites Of six eggs beaten to a stiff
froth. Pour into pie dish and bake
In moderate oven for about rs min
utes to a golden brown. Serve on
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 rind), pint Of water and
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 1t
the grated rind of the fruits. leaving
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 1t 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 off the top and make
an incision 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
stick in the fruit and sucking the juice.
Both Of these processes are good for
colds, although the sugar retards flesh
reduction.