194 FRUIT RECIPES 



juice of two lemons. Beat three eggs separately and add 

 the yolks to the above. If the pudding is to be baked it 

 should be removed at this stage from the fire and poured 

 into the baking-dish, remaining in the oven until the cus- 

 tard is set, when a meringue made of the whipped whites 

 of the eggs and two tablespoonfuls of sugar is to be poured 

 over the top and browned. The pudding is equally 

 delicious not baked, however. In this case the whipped 

 whites should be lightly beaten in on being removed jfrom 

 the stove and when somewhat cool, poured into a glass 

 dish and later set on ice. Serve with cream or wine sauce. 



EGOLESS LEMON PIE OR PUDDING (A Novelty) 



To the juice and grated rind of two lemons add one cup 

 each of cold water, sugar, and grated, raw, Irish potato. 

 When used as a pie bake with upper crust only. As a 

 pudding use no crust but sprinkle with sugar and bits of 

 butter and when baked serve with cream. 



LEMON CHEESE FOR TARTLETS 



To the juice and grated rind of two lemons add beaten 

 yolks of three eggs, one cup of sugar, and a half-cup of butter. 

 Beat well and cook in double boiler until thick. 



LEMON CREAM PIE 



Heat to boiling point one cup of water, adding juice and 

 grated rind of two lemons with one cup of sugar. Stir well 

 together and add one tablespoon of cornstarch dissolved 

 in cold water Let this boil up once then remove and cool. 

 Have the under-crust baked by the time the above is cool, 

 then add to the mixture the beaten yolks of three eggs, 

 place the custard in the crust and bake one-half hour. When 

 done remove from oven, let cool, then place on top a 



