PIES. 859 



cup of sugar. Directions- -Mix the beaten eggs, sugar and milk together, aa 

 for a custard; remove spots, stem, and flower end from the lemon, and chop per- 

 fectly fine, and stir into the custard, and bake at once. — Mrs. Eastman , Toledo, O. 



Bemarks. — Having eaten of this pie several times while boarding there, and 

 considering it a very nice custard pie, except in its lemon flavor, I enquired as 

 to using lemons to flavor them without spoiling the custard, and received the 

 above instructions from the lady herself, and can recommend it as an " extra " 

 Indeed worthy of all confidence. One lemon gives a nice flavor to 3 pies. 



Lemon and Raisin Pies No. 1. — Two small lemons, prepared aa 

 above; sugar, 1 coffee-cupful; 1 egg; butter, 1 rounding table-spoonful; 

 flour. Stable-spoonfuls; boiling water, 23^ coffee-cupfuls; raisins, 1 coffee-cup- 

 ful ; a little salt. Directions — Stir the flour smooth in a little cold water, and 

 mix all, putting in the beaten egg last, not to scald it This mades 2 or 3 pies, 

 according to your liberality in filling or size of your plate. Bake with 2 crusts. 



Lemon and Raisin Pies, No. 2. — Raisins, 1 lb. ; 1 lemon, prepared 

 as in the "Extra" above; sugar, 1 cup; flour, 2 table-spoonfuls. Directions 

 — Stew the raisins 1 hour, leaving just water enough to cover them; then, hav- 

 tng rubbed the flour smooth in a little cold water, mix all and make 3 pies. 



Bemarks. — Either of these may be baked with or without upper crust, a& 

 you choose, generally without. We have so many lemon pies we must next 

 have an 



Orange Pie. — One good-sized orange, grate the rind, and chop or slice 

 the inside, removing the seed; 3 eggs, J^ cup of sugar, 1 cup of milk, 1 heap- 

 ing table-spoonful of corn starch; no upper crust. — "Keystone," Bradford, Pa. 



Bemarks. — The author cannot see why any person who can make as nice a 

 pie as this recipe does should blush by dropping her name and taking an arti- 

 ficial one. So it is with some people. I can tell if the recipes are good as 

 soon as I read them, even if they have no name at all attached to them. Hence 

 I take the best I can find anywhere and everywhere, giving the proper credit, 

 for the good of the many people who have so far patronized "Dr. Chase's 

 Book," not because they were Dr. Chase's, but because they were good. And 

 I will here remark that I have often wondered that I did not see more orange 

 pies, even to the lessening of the lemon. For, if you get nice juicy oranges, 

 the flavor is delicious, and less sugar is required than for lemons. They may 

 be frosted the same as lemon, if desired. What is more delicious than a nice 

 juicy blood orange — certainly there is but one thing which can equal it — a 

 luscious peach. 



Cream Pie, No. 1, Crust Baked First.— For each pie to be baked 

 take 2 small eggs; sugar, 3^ cup; corn starch, 2 table-spoonfuls, or half flour; 

 milk, 1 pt. Directions— Make your crust and have it ready baked (pricking 

 with a fork to prevent blistering); put the milk on to boil; beat the yolks of 

 the eggs, stir the corn starch in a little cold water, smoothly; then add sugar, 

 and stir all into the boiling milk, and continue the heat until the custard is set, 

 or thick; then put into the baked crust and bake 15 or 20 minutes, having beaten 

 the whites with 1 tea-spoonful of cream or butter and 2 table-spoonfuls of sugar; 

 spread on top and brown nicely in the oven. — Henry Crane. 



