13. Lemon pie filling.
Ingredients.
| 1 heaping tablespoonful cornstarch mixed with a little cold water | 1 egg whole, or yolks of 2 eggs |
| Large cup hot water | Juice and rind of 1 lemon |
| Piece butter the size of walnut | A very little salt |
| 1 cup sugar | Whites of 2 eggs |
| Powdered sugar, 1 tablespoonful |
Method.
Mix the starch with the cold water, add the boiling water and cook until it thickens, and add the butter and sugar. Beat the egg (or yolks) and add the other ingredients. Add the lemon last. When the pie is done, if two yolks were used, beat the whites with a tablespoonful of powdered sugar, place on the top, and brown in a moderate oven.
14. Meat or chicken pie.
Use left-over, cooked meat. Cut the meat into dice or small bits and fill the dish. Sprinkle with salt and moisten with gravy, if possible. If not, add 1 cup hot water and dredge lightly with flour. Have top crust only.
How would the time for cooking this pie compare with that for deep apple pie?