Freda R. Lavine

“ Line pie plate with pastry dough or pie crust and bake light brown. Fill with the following mixture: Cook in double boiler one cup of water, with lemon skins to extract the juice; add rind and juice; beat yolks with sugar and add to pot. Wet cornstarch with cold water. Add to mixture with butter. When quite thick allow to cool slightly and add beaten whites. Pour all in baked pie crust and brown under the flame for a few minutes. ”

“ PRUNE PIE
Line a pie plate with crust, sprinkle bottom with flour and fill with pitted cooked prunes. Lay stripes across the top.
PIE CRUST
Sift two cups of flour; cut in (with two knives) two tablespoonfuls butter and two of fat until fine as sand. Add enough ice-water to make the dough firm enough to roll (about three-fourths of a cup) . Roll out in one direction and on one side only, using but little flour. Roll till thin.
REAL RAISIN PIE
2 cups seeded raisins, 2 cups water, 1⁄4 teaspoon salt, 2 tablespoons lemon juice, 1 tablespoon corn starch, 1 teaspoon sugar. ”

“ Cream very well one-half pound pot cheese and one-half pound sweet butter, each separately, and then together. When well blended mix with one-half pound flour. Prepare the day before using and place on ice. ”