Belongs to the noble order of the “unkivered” pie.
Add the beaten yolks of four eggs and one cupful of white sugar to two cupfuls of pumpkin that has been stewed and put through a colander. With this mix a quart of milk, one teaspoonful of cinnamon, mace and nutmeg mixed, and the whites of the eggs, beaten stiff. Line a very deep pie-dish with a good paste, cut slashes in it here and there, stir the pumpkin custard well from the bottom and put it into the pastry. Bake in a steady oven.
Pumpkin pie (No. 2)
Into a quart of stewed and strained pumpkin stir a quart of milk, a cup of granulated sugar, cinnamon and nutmeg to taste, and, last of all, five eggs, well beaten. Mix thoroughly, and pour the mixture into a deep pie-plate lined with puff paste. Bake in a good oven until the pumpkin custard is “set.” Eat cold. Canned pumpkin is used in the same way and is almost as good as the fresh.
Lemon cream pie (No. 1)
Heat a quart of milk and stir into it one-third of a cupful of prepared flour wet with a little cold milk. Let this get hot, stirring all the while. Beat the yolks of five eggs light with five tablespoonfuls of sugar, and add the milk and flour to this. Let all cook together for one minute after they come to the simmer; take from the fire and add the juice and grated peel of a large lemon. Bake in open shells of puff paste, and, as soon as the custard is set, cover it with a meringue made of the whites of the five eggs beaten stiff with three tablespoonfuls of powdered sugar. Brown lightly and serve cold.
Lemon cream pie (No. 2)
Cream a tablespoonful of butter with a cupful of sugar; dissolve a heaping tablespoonful of corn-starch in a gill of cold water, and stir it into a cupful of boiling water. Stir until smooth; then pour over the sugar and butter. Mix well and when cool stir in the grated rind and the juice of a large lemon, and one beaten egg. Line a pie-plate with puff paste, fill with this mixture and bake. When done, cover with a meringue, and return to the oven just long enough to brown lightly.
Lemon pie with crust
Beat two eggs light and stir into them two cupfuls of sugar; add a pint of water, three tablespoonfuls of cracker-dust, the same quantity of flour rubbed to a paste with a little cold water, the grated rind of one, and the juice of two lemons. Beat hard, add a pinch, each, of cinnamon and nutmeg, and turn the mixture into pie-plates lined with pastry. Cover with an upper crust, cut gashes in this for the escape of the steam, and bake in a steady oven for forty minutes.