636.—GOOSEBERRY PIE
To recipe for Gooseberry Patties (see No. 648) add two tablespoons of dried and sifted crumbs. Prepare and bake the same as Cranberry Pie (see No. 633).
637.—LEMON PIE
| 1 slice bread one inch thick | Yolks 2 eggs |
| 1 cup boiling water | 1/8 teaspoon salt |
| 1 cup sugar | Rind and juice 1 lemon |
Remove crusts from bread; cover bread with boiling water, let stand a few minutes, and press through a sieve; add sugar, egg yolks slightly beaten, salt, lemon rind, and lemon juice. Prepare paste, fill, and bake the same as Custard Pie (see No. 635). Make a Meringue (see No. 627) of the whites of eggs.
638.—MARLBOROUGH PIE
| 6 apples | Grated rind and juice 1 lemon |
| 1/3 cup sugar | 1 teaspoon cinnamon |
| 2 macaroons rolled | ¼ teaspoon salt |
| 2 tablespoons butter | 2 eggs slightly beaten |
Pare and slice apples, add one-quarter cup of water; cook until soft, and rub through a sieve; add other ingredients in order given. Line a deep plate or patty tins with rich paste, fill, and bake about forty minutes. Cake crumbs may be substituted for macaroons.
639.—MINCE PIE
Line a perforated tin plate with paste, rolled one-fourth inch thick; fill with mince meat, moisten edges with water, and cover with an upper crust with a few small gashes cut in it; turn the edge under lower crust about half an inch, press firmly, and trim edges of paste with a knife, slanting toward the center; brush with milk, and bake in a hot oven about half an hour.