GRANDMA LULU BANCROFT'S LEMON CAKE PIE
1 1/2 cups sugar***2 small to medium size lemons
3 heaping tablespoons flour***3 eggs
1/3 cup margarine or butter***1 1/2 cup milk
Combine the sugar and flour. Cut in the margarine or butter until pea size. Grate the lemon rinds then juice the lemons. Add the lemon juice and the grated rind to the butter, sugar, flour mixture. Add the yolks of the 3 eggs and beat well. Combine the milk to the mixture. Beat the egg whites then cut them into the mixture. Put into pie shell, not a deep dish size, that has been baked for about 5 minutes to help set the bottom. Bake in hot 425° oven for about 10 minutes and then reduce heat to 375° for approximately 30 minutes longer. Put the pie on the rack closest to the bottom of the oven.
MINUTE TAPIOCA PUDDING
3 tablespoons Minute Tapioca***1 egg
3 tablespoon sugar***1/2 teaspoon vanilla
1/8 teaspoon salt***2 tablespoon sugar
2 cups milk
Mix tapioca, 3 tablespoons sugar, salt, milk and the yolk of the egg in 1 1/2 quart glass casserole dish. Let stand 5 minutes. Cook mixture in microwave for 3 minutes on high, uncovered. Stir, then heat 2 1/2 to 3 minutes longer until mixture comes to a full roll. Stir in vanilla. Let mixture stand at room temperature while preparing egg white mixture. Beat egg white until foamy, gradually beating in 2 tablespoons sugar, whipping into soft peaks. Fold into hot pudding mixture. Serve warm or chilled. Mandarin oranges and/or coconut make a good addition with a dollop of whipped cream on top.
EASY JELLO CAKE
1 package yellow cake mix***2/3 cup oil
1 package lemon Jello (small)***4 eggs
3/4 cup water***2 cups powdered sugar
juice of two lemons
Mix together all the ingredients (except the powdered sugar and lemon juice) well with mixer and pour into greased 9 x 12 cake pan. Bake at 325° for 35 to 40 minutes or until done. Remove from oven and poke holes all over the top of the cake with a large fork. Mix 2 cups of powdered sugar with the juice of the 2 lemons and pour over the hot cake.
1/2 cup Grapenuts (cereal)***1/3 cup sugar
4 eggs***1 teaspoon vanilla
hot water***1 can evaporated milk
Put Grapenuts in casserole dish and add a little hot water. Beat the 4 eggs then add sugar, vanilla, can of milk and pour into mixture. Add 1/2 can warm water. (use the milk can), pour over Grapenuts. Stir to mix well. Add nutmeg on top and bake 350° for 40 to 45 minutes. Yummy with vanilla ice cream.