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Lemon Pie

Plain pastry

cup cold water

Juice of 1 lemon (about

3 tablespoons)

3 tablespoons cornstarch

1 cup boiling water

1 tablespoon butter

2 tablespoons flour

2 egg yolks

Dash of salt

cup sugar

Rind of 1 lemon (about

1 tablespoon)

2 egg whites

Dash of salt

3 tablespoons sugar

Roll pasty 1/8 inch thick and a little larger than pie plate. Fit into pie plate, turn the extra pastry underneath to make an edge of double thickness; flute. Prick well all over and bake in a hot oven, 425 F for 12 15 minutes.

Mix cornstarch, flour, sugar and salt and add cold water. Add boiling water and cook over direct heat, stirring constantly until thick; then place over boiling water and cook 10 minutes. Add part of the hot mixture to the beaten egg yolks, stir into remaining mixture and cook, stirring for 3 minutes. Remove from heat, add lemon rind and juice, butter and pour into baked pie shell.

Add salt to egg whites and beat with rotary beater until mixture peaks. Gradually beat in the sugar. Pile meringue lightly on filling, covering right to the edge of the crust, and bake in moderately slow oven, 325 F, until delicately browned, about 15 minutes. Cool before serving. Makes 1 nine-inch pie.


These are popular for lunch or supper and are excellent for using up small amounts of leftovers. The “character” ingredient may be leftover, diced, cooked meat; flaked fish; leftover vegetables, hard-cooked eggs, cooked spaghetti, macaroni, noodles or almost any combination of these ingredients.

2 tablespoons fat

1 cup milk

2 tablespoons flour

cup grated cheese

(may be omitted)

to teaspoon salt

2 cups “character


Dash of pepper

2 tablespoons bread


Melt fat, blend in flour, salt and pepper and slowly stir in the milk. Stir constantly until the sauce thickens. Remove from heat, add grated cheese and stir until the cheese melts. Arrange alternate layers of “character ingredient” and sauce in greased casserole. Top with crumbs and bake in a moderately hot oven, 375 F, until thoroughly heated and brown on top, 20 to 30 minutes. Two to three servings.



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