Stapleton Family Cookbook 1900 through the 1950s; Denver Colorado

Stapleton Family Cookbook       

Lemon Chiffon Pie   Amer. Cooking (?) sept 16, 1935

Beat yolks of 4 eggs until thick and lemon colored.  Add ½ cup sugar, 1 ts. Flour and the juice 7 rind of 1 lemon.  Cook in double boiler until consistently of (?milk?) while (?), beat whites of 4 eggs until stiff but not dry and fold in ½ cup sugar.  Fold meringue mixture into the cooked mixture.  Turn into baked pie shell and bake in a moderate oven fifteen to twenty minutes.  This amount makes one nine-inch pie.   

Oven temperatures are seldom given in the old books and recipes; most times the only say something like a slow oven or quick oven.  These are the equlivent to today’s oven temperatures;

A very slow oven equals 250 to 275 degrees.

A slow oven equals 300 to 325 degrees.

A moderate oven equals 350 to 375 degrees.

A hot or quick oven equals 375 to 400 degrees.

A very hot oven equals 400 to 450 degrees. 

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