Manuscript Cookbook 211

Lemon Pie

Juice 1 lemon + grate rind 1 cup sugar - yolks 2 eggs - 1 cup cold water - 1 Tablespoon corn starch or Flour. Stir until cooked

Crust for Pie 1 cup lard 2 1/2 cup Flour 1 teaspoon salt + B. Powder 1 cup cold water For 2 Pies.

Lemon pie Filling 1 1/4 cup Water (boiling) 1 lemon - 1 cup sugar 1 Teaspoon butter - 2 Teaspoons corn starch - Yolks 2 eggs

Washington Pie

1 cup Sugar 3 Eggs - (beat well together) 1 cup Flour - with big Teaspoon Baking Powder. a little salt. Flavoring 1/2 cup warm water - Put whipped cream between + on top (Good)

Filling 1 cup milk 2 Tbsp corn starch 1/4 Tsp salt 2 Tbls sugar 1 Egg well beaten

Graham crax crust 20 graham crax - rolled fine as can be - melt 1/4 # butter and mix with crax - Line a pie pan and pat into shape. Bake in hot oven 10 min. let cool before filling.

(Mrs. W)

Grape Fruit Marmalade

1 large Grape Fruit 1 orange 1 lemon -

Slice thin. cover with 3 quarts of water let stand over night - Let boil 5 minutes. Remove from fire. add 5 lbs sugar stir 'til sugar is dissolved - Allow to stand in kettle 'til next day - Boil slowly, stirring occasionally. until marmalade is thick - This makes 12 glasses

Mustard Pickle

Salt over night - 1 qt each of Onions, cucumbers, green tomatoes - + cauliflower.

Dressing : 6 Teaspoons of dry Mustard - 1 " Tumeric; 1/2 cup flour 1 1/4 cup sugar (sift together 1 1/4 quart Vinegar - 1 cup water Cook until thick - Then add 1 Tablespoon celery seed - little red pepper a few cloves + allspice - Put in Stone jars.