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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

RECIPES FOR PIES

LEMON PIE #2
 
 
 Take 6 eggs, 1 1/2 cupfuls of sugar, 4 heaping teaspoonfuls of cornstarch or flour, 3 cups of warm water, the grated rind and juice of 1 lemon, and butter the size of an egg. Beat the yolks of the eggs, flour and sugar together, add water, lemon juice, and butter (melted). Mix well together and bake in 4 pie plates without upper crusts. Add 6 heaping teaspoonfuls of granulated sugar to the whites of the eggs, beat to a froth, flavor with vanilla. Spread on top of custards and brown.

Sister J. P. Bowman, Jonesboro, Tenn.
 
 

. PIES pg 1 . . Apple Butter Pie . . Apple Custard . . Banana Pie . . Boiled Custard Pie . . Boston Pie . . Buttermilk Custard . . Buttermilk Pie . . Caramel Pie . . Carrot Custard . . Cheese Cakes . . Chess Pie . . Chocolate Pie . . Cinnamon Pie . . Cocoanut Custard Pie . . Cookie Dough Pie . . Countryside Mince Meat . . Cream Pies (3 Recipes) . . Crumb Cake . . Dried Apple Pie . . Granger Pie . . Green Tomato Pie (3 Recipes) . . Huckleberry Pie . . Jam Pie . . Kentucky Pudding Pie . . Lemon Pie #1 . . Lemon Pie #2 . . Lemon Pie #3 . . Lemon Pie #4 . . Lemon Pie #5 . . Lemon Pie (3 Recipes # 6, 7, 8) . . Lemon Pie #9 . . Lemon Pie #10 . . Lemon Pie #11 . . Lemon Tarts .

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