LEMON-RAISIN PIE
Cook ⅔ cup ground seeded raisins in 1¼ cups water about 20 minutes. Mix 2 tablespoonfuls each Gold Medal Flour and cornstarch with ⅔ cup sugar, dilute with 4 tablespoonfuls water, add to raisins and cook until smooth and clear. Take from fire, add 3 tablespoonfuls lemon juice, grated rind of 1 lemon, 1 tablespoonful butter and yolks 2 eggs slightly beaten. Bake in crust as custard pie. When crust is well baked and filling firm cover with meringue from stiffly beaten whites 2 eggs, 2 tablespoonfuls powdered sugar and ¾ teaspoonful lemon extract.
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522-524 Surprise Avenue
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PHONE 1109 Reno, Nevada
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ICES AND FROZEN DAINTIES
