Beat 3 egg whites stiff, adding 6 T sugar. Bake for 15 minutes in 325° oven. After it has become brown turn off oven and let cool in oven.
Mix corn starch with ½ C water in top of double boiler. Blend in sugar and salt. Add remainder of water. Stir constantly over low heat until mixture boils. Cover and cook over boiling water 10 minutes. Gradually pour hot mixture over beaten egg yolks. Stirring constantly return to double boiler and cook 2 minutes longer. Remove from heat, add butter, lemon juice and rind. Mix well and cool. Pour into 8" pie shell.
1 C flour ½ t salt 1/3 C shortening 2½ T water
Sift together flour and salt. Cut in shortening until it is the size of peas. Sprinkle the water over the mixture and make into ball. Roll out on floured board. Build up fluted edge and prick bottom with fork to prevent puffing. Bake for 10-12 minutes in 475° oven.
2 eggs 1 C sugar 1 C flour 1 t baking pdr. ¼ t salt ½ C milk, scalded 2 T melted shortening
Beat eggs until very light with rotary beater. Add baking powder and salt and mix well. Melt shortening in hot milk and add all at once to egg mixture. Fold in flour. Bake in greased loaf pan in a moderate oven until brown.
2 egg whites 1 C brown sugar firmly packed ½ C water dash salt 1 t vanilla extract
Place all ingredients except vanilla extract in a double boiler; mix well. Cook over boiling water, beating with beater until mixture holds peaks, about 3 minutes. Remove from heat, add vanilla and beat until of spreading consistency (not usually necessary).
note: If very dark brown sugar is used, omit the vanilla since the frosting will have a caramel taste. Use the vanilla with yellow sugar.
6 egg yolks 1 cup sugar ½ C hot water 1½ C cake flour sifted 4 times (once before measuring) 2 t baking pdr. ½ t salt 1 t lemon extract nutmeg if desired
Beat egg yolks until lemon colored. Add sugar, hot water and stir until sugar dissolved. Sift dry ingredients into egg mixture, beating constantly. Add flavoring, and beat five hundred times (2 or 3 minutes on mixer).
Bake in chimney pan at 325°-350° for 45 minutes or longer until tester comes out clean. Invert on chimney to cool. Cut as Angel food.
1 C whipping cream 2 t powdered coffee 4 T powdered sugar ½ t vanilla flavoring or ½ t rum flavoring or ¼ t almond flavoring 4 T cocoa dash salt