n thicken; then remove it from fire and set aside; stir the
yolks of 4 eggs with the 3/4 cup sugar to a cream, add it to the
boiled cornstarch and lastly stir in gradually the juice and grated
rind of oranges; line a deep pie plate with fine pie crust, lay over
it a piece of buttered brown paper, fill the plate with dry peas or
pieces of stale bread and bake till crust is a light brown; remove
the paper and peas, fill in the cream and bake till' done; in the
meantime beat the 4 whites to a stiff froth and add 1 tablespoonful
powdered sugar and a little essence of vanilla; when pie is done
draw it to front of oven and spread over the meringue; return it for
a few minutes to oven; then set the pie in a cool place and serve
ice cold.

705. +Lemon Cream Pie.+-- Boil 1 cup milk with 1/2 tablespoonful butter
and a pinch of salt; mix 1-1/2 tablespoonfuls cornstarch with 1/2 cup
cold milk and stir it into the boiling milk; continue stirring and
boil for a few minutes; remove it from fire and set aside to cool;
stir the yolks of 4 eggs with 1 cup sugar to a cream and add the
grated rind of 1 lemon and the juice of 2; stir this into the cold
cream; line a deep pie plate with fine pie crust, ornament the edge
with a border, cover it with buttered brown paper, fill the plate
with dry peas or pieces of stale bread and bake till crust is a
light brown; remove the paper and peas, put in the cream mixture and
bake about 10 minutes; in the meantime beat the 4 whites to a stiff
froth and add 1 tablespoonful powdered sugar and a little essence of
lemon; when the pie is done draw it to front of oven and spread over
the meringue; return the pie for a few minutes to oven; then set it
in a cool place and serve cold.

706. +Fine Lemon Pie (with an Upper Crust).+-- The yolks of 3 eggs, 1
whole egg, 1 cup sugar, the juice and grated rind of 1 large lemon
and 1/2 tablespoonful butter; stir the 3 yolks to a cream and add the
grated peel and juice of lemon; put the butter in a small saucepan
over the fire; as soon as melted add the yolks and stir the whole
over the fire to a creamy thickness; then remove from fire; when
cold mix it with the sugar and the whole egg; line a pie plate (one
which is not very deep) with fine pie crust, brush the surface of
crust over with the beaten white of egg, sprinkle over 2
tablespoonfuls fine bread crumbs and put in the lemon mixture; cover
with a thin crust and bake in a medium hot oven to a light brown;
serve