Make a strong hot lemonade, and, if desired, add a little of the grated peel. Stiffen with gelatine which has been soaked and dissolved, allowing half a package to each scant quart of liquid.
WINE JELLY
Soak a package of gelatine in a cupful of cold water and dissolve by gentle heat. Add to four cupfuls of wine heavily sweetened, mould, and chill. Coffee or fruit-juice may be used instead of the wine and the stiffly beaten whites of four or five eggs may be folded in just before the mixture begins to set. Strawberry, raspberry, cherry, lemon, orange, maraschino, kirsch, chocolate, pineapple, and numberless other jellies may be made in the same way. Fresh or preserved fruit, small sponge cakes, or candied fruit may be moulded in these jellies.
VANILLA CREAM JELLY
Thicken a quart of boiling milk with the yolks of eight eggs beaten with ten tablespoonfuls of powdered sugar. Strain, flavor with vanilla, and add half a package of gelatine which has been soaked and dissolved. Mould, chill, and serve with whipped cream.
PIES
PLAIN PIE CRUST
Cut together with a knife one quart of sifted flour, half a cupful each of lard and butter, a teaspoonful of salt, and a tablespoonful of sugar. Add gradually three-fourths cupful of ice-water, turn out on a floured board, roll, chill, and use as desired.
APPLE PIE
Make a rich crust of half a pound of butter, a pound of flour, and a pinch of salt. Work with the fingers until it is like meal, and add ice-water to mix. Roll out, pat into shape, and line a pie-tin with the crust. Peel, core, and cut up good cooking apples, fill the pie, dot with butter, sprinkle with sugar and spice, cover with the other crust and bake. Sprinkle with powdered sugar before serving.