Moisten a heaping table-spoonful of corn starch with a little cold water, then add a cupful of boiling water; stir this over the fire for two or three minutes, allowing it to boil, and cook the starch; add a tea-spoonful of butter and a cupful of sugar; remove the mixture from the fire, and when slightly cooled, add an egg, well-beaten, and the juice and grated rind of a fresh lemon. This makes one pie, and should be baked with the crust.
Lemon-pie (Long Branch), No. 2.
Ingredients: Four eggs, four table-spoonfuls of sugar, two-thirds of a cupful of flour, nearly a quart of milk, two small lemons, a little salt.[H]
Bake two under-crusts. Mix the egg-yolks and sugar well together. Bring the milk to the boiling-point, then add the flour mixed with some of the milk, to prevent lumping. Stir it until it has thickened and cooked, when remove it from the fire to stir in the yolks and sugar; return it for a minute to set the eggs; again remove it, and flavor with lemon-juice and grated rind; when the crusts are done, spread over cream, and over this spread the beaten whites of the eggs sweetened and flavored. Put it into the oven a few minutes to color.
Orange-pie (Mrs. Miller).
Ingredients: Half a pound of sugar, quarter of a pound of butter, two oranges, six eggs.
Grate the rinds of the oranges, and squeeze the juice. Cream the butter, and by degrees add the sugar. Beat in the yolks of the eggs (already well beaten), then the rind and juice of the oranges. Beat the whites of the eggs to a stiff froth, and mix them lightly in the other ingredients. Bake in paste-lined tin pie-plates.
Pumpkin-pie (Mrs. Otis, of Boston), No. 1.
Pare a small pumpkin, and take out the seeds; stew it rather dry, and strain it through a colander; add two quarts of milk, three eggs, and three table-spoonfuls of molasses; let the remainder of the sweetening (to taste) be of sugar; season it with two table-spoonfuls of ground cinnamon, one of ginger, and two tea-spoonfuls of salt.