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

The old-fashioned lemon pie is one
OF the prime favorites. An often
proved recipe calls fer one-half pound
of sugar, pound OF butter, six eggs.
the juice of two lemons with their
grated rind a nutmeg and hall glass
of brandy
Cream the butter and sugar, beat in
the yolks, the larnon, the spice and
brandy, then add the whites: 3ake in
e light piacrust with onen top. Pow
Gered sugar and lemon 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 calls
for a cup of sugar. two lemons fthe
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 c~usts 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 cup of butter an egg, the juice
of a 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 we'll whipped, then the
lemon and nutmeg; beat well for ten
minutes, then add b. degrees the boil
| ing water. Put in the inner pan o. a
double boiler. with boiling water in
the outer pan. and stir we'll until the
sauce becomes very hot.
Lemon souiTle is light. refreshing
dessert. Put in a bowl four yolks If
eggs and four ounces Of powdered
sugar. add the grated rind CT two lem
ons end stir we'll fer % 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 lemons
with the grated peel of three, one
large sweet orange (the Juice and the
grated rind), a 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 1t
the grated rind of the fruits. leaving
them an hour standing. Then strain
well and mix in the sugar and the wa
>er. 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 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
tick in the fruit and sucking the Juice
Both of these processes are good for
colds. although the sugar retards flesh
reduction.