Lemon Pie—II
2 lemons
1¹⁄₂ cups powdered sugar
1 table-spoon corn-flour
3 eggs
2 cups of water
Butter size of a walnut
Mix the sugar, flour and grated rind of the lemons thoroughly. Beat the yolks till light and creamy. Add to the sugar and beat well. Stir in the water. Set on the fire in a double boiler. Stir continually. When hot, add the butter. Stir till thick but do not allow it to boil. When cool pour it into a rather deep tin lined with No. II. pastry or puff pastry, and bake. Whip the whites to a froth, adding gradually three table-spoons powdered sugar. Spread on the pie when cold. Put in the oven to brown a little. Serve cold.
Mincemeat
³⁄₄ lb. meat
1 lb. suet
2 lbs. raisins
1 lb. currants
4¹⁄₂ lbs. chopped apples
1 lb. golden syrup
2¹⁄₂ lbs. brown sugar
¹⁄₂ lb. mixed peel
¹⁄₂ table-spoon salt
¹⁄₂ tea-spoon white pepper
1 nutmeg, grated
¹⁄₂ tea-spoon ground cloves
1 tea-spoon ground cinnamon
1 bottle sherry
¹⁄₂ pint brandy
Use lean beef. Chop very fine and remove all gristle and fat. Mix all well together, adding the wine and brandy last.
Bake as directed for apple pie or in small covered tarts, using No. II. pastry.
Add a little lemon-juice to the mincemeat each time it is used.
Mock Mincemeat
6 toast biscuits
¹⁄₂ pint molasses or syrup
¹⁄₂ pint brown sugar
¹⁄₂ pint cider vinegar
³⁄₄ pint melted butter
¹⁄₂ pint chopped raisins
¹⁄₂ pint currants
2 well beaten eggs
1 dessert-spoon allspice
¹⁄₂ tea-spoon grated nutmeg
¹⁄₂ tea-spoon cloves
1 tea-spoon salt
¹⁄₂ tea-spoon black pepper
1 gill brandy