The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

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on the beaten whites and set it a moment in the oven. Eat cold. If wished, more flour or corn starch and cream or milk may be added. Il will be enough for 2 or 3 pies. Delicious. *
Lemon Pie.—Six eggs, whites separate, 1 pint of milk, 1-4 lb. of butter, 1-2 pound of sugar, the rind and juice of 2 lemons. Beat the sugar and butter together, and squeeze the juice and grate the rind of the lemons in the butter and sugar ; stir in the yolks of the eggs, and last of all put in the whites and mix well. Bake like custard pies.
Another WayLemon Pie.—Line a deep plate with paste as in making a custard; to fill it secure the whites of 3 eggs beat to a froth, with 3 tablespoonfuls of fine sugar; pour over the custard when done and brown lightly.
Lemon Raisin Pie.—One cup each of sugar, chopped and seeded raisins and water, 1 lemon chopped fine. Boil for 3-4 hour in a pudding bag.
Lemon Pie.—One lemon, one egg, one cup of sugar, two cups of boiling water, two tablespoonsfuls of corn starch; mix corn starch and sugar, dry and pour on boiling water, then add juice and grated rind of lemon, yolk of egg and tablespoonful of butter-Bake same as custard on crust.—Business Women's Home, N. Y. C.
A Fine Fish Pie.—Boil 2 pounds of small eels, cut the fins off close, pick off the flesh and put the bones with mace, pepper, salt and a sliced onion into the liquor, boil the whole till rich and then strain it. Make forcemeat of the flesh, a sprot or herring, parsley, lemon peel, salt, pepper, crumbs, 1 cup of butter warmed. Lay all this at the bottom of the dish. Take the flesh of some nice fish, small cod or trout and lay it on the forcemeat after rubbing in salt and pepper; pour the gravy over the pie and bake it. The fins and skins must be carefully removed.
Eel Pie.—Wash and trim them well, cut them in pieces of three inches in length, season with pepper and salt and fill the dish, omit­ting the heads and tails; pour in a glass of water or veal broth, cover it with paste, mix the same with a brush dipped in the yolk of an egg, ornament the pie with some paste, bake it an hour, and when done pour in sauce made as follows: The trimmings boiled in 1-2 pint of veal gravy seasoned with pepper and salt, a tablespoonful of lemon juice and thicken with flour and water ; strain it through a fine sieve and let it be boiling hot when put into the pie.
Savoy Pie.—Scald and remove the inner portions of the fish ; when well washed and dried make a forcemeat as follows: Take the flesh of eels, cut small, some grated bread, 2 buttered eggs, a her­ring cut up, a little grated nutmeg, pepper and salt; mix the whole together and put some into the perch, leaving the rest for balls, then