Pie Crust

The Century Cookbook circa 1894

Take one quart of flour and rub into it a cupful of butter or lard, add a teaspoonful of salt, and enough very cold water to make a stiff dough.

Mix with as little handling as possible, and put on ice or in a cool place, an hour or two before using; roll out thin, put in the filling, and spread a little butter on the upper crust, before baking.

Lemon Pie

Very old newspaper clipping

One cup sugar, one cup boiling water, butter the size of a walnut, juice and grated rind of one lemon, yolk of one egg (reserving the white for frosting), one tablespoonful of corn-starch, moistened with a little cold water.

Heat all, except the corn-starch together to boiling. Then stir in the starch, and let cook until thickens.

Have any rich crust ready baked in a pie-plate, pour in the filling, frost with the white of egg beaten to a stiff froth with sugar, and set in the oven to brown.

Mrs.W.D. Delmore