Mix as you do sweet potato pudding, and bake in open shells of paste. To be eaten cold.
Lemon Pie (or Transparent Pudding.) ✠
- ½ lb. butter.
- 1 lb. sugar.
- 6 eggs—whites and yolks separately.
- Juice of one lemon.
- Grated rind of two.
- 1 nutmeg.
- ½ glass brandy.
Cream butter and sugar, beat in the yolks, the lemon, spice, and brandy, stirring in the whites at the last.
Bake in pie-crust, open.
You may, if you wish to have these very nice, beat up the whites of but four eggs in the mixture, and whip the whites of four more into a méringue with four tablespoonfuls sugar and a little lemon-juice, to spread over the top of each pie.
Eat cold. They are very nice baked in pattypans.
Lemon Pie (No. 2.) ✠
- 1 apple, chopped fine.
- 1 egg.
- 1 lemon, chop the inside very fine and grate the rind.
- 1 cup sugar.
- Butter, the size of a walnut.
This is just enough for one pie. Take the thick white rind off the lemon before you chop it. Take out the seeds carefully.