Home Baking Made EasyHere is page 10 of the vintage cookbook: Home Baking Made Easy that was published in 1953 by Lever Brothers Company.

To review all pages in this booklet, simply visit the Home Baking Made Easy: Spry Category and click on a page title to review that section.

There are scans of each of the pages, you can click the full-page pictures to view a larger size.

Page 10 - One Crust Pies - Click To View LargerLEMON MERINGUE PIE

A masculine favorite—tangy with lemon juice and grated rind. Make the shell first, add the cooked filling when cool, top with meringue and bake.

Makes filling for one 9″ pie shell.

1/2 cup cold water
1/4 teaspoon salt
7 tablespoons cornstarch
1 1/2 cups hot water
1 1/4 cups sugar
3 egg yolks, slightly beaten
Grated rind of 1 lemon
1/3 cup lemon juice
1 tablespoon butter or margarine
1 baked “Water-Whip” Pie Shell (p. 9)

Mix cold water, salt and cornstarch. Combine hot water and sugar in top of double boiler and bring to boil over direct heat. Add cornstarch mixture and cook until thickened; place over hot water and cook until thick and smooth (15 minutes), stirring constantly. Stir a little of mixture into egg yolks, return to double boiler and cook a few minutes longer. Add lemon rind and juice and butter. Cool. Pour into baked pie shell. Top with meringue and bake as directed.


For a high, light meringue, follow these 7 Success Secrets exactly.

Bake in slow oven (325° F.) 25-30 min.
Makes meringue to cover one 9″ pie.

3 egg whites
6 tablespoons sugar
1/2 teaspoon vanilla or 1 teaspoon lemon juice

  1. Beat egg whites until dry and stiff. (Better volume is obtained if whites are not too cold.)
  2. Add sugar gradually—1 tablespoon at a time, beating well after each addition. Continue beating until stiff peaks form when egg beater is lifted.
  3. Add flavoring.
  4. Spread meringue lightly over cooled filling in pie shell, making sure it touches pastry rim all around (this helps prevent shrinkage).
  5. Make graceful swirls or peaks in the meringue with back of tablespoon or spatula.
  6. Bake in slow oven (325° F.) 25-30 min. or until meringue is firm and delicately browned.
  7. Cool pie on rack away from drafts.


“Water-Whip” pastry makes a delicious topping for meat pies, too!

Bake in very hot oven (450° F.) 25-30 min.
Cook filling 1 hr. and 10 min. Makes 6 servings.

1 1/2 cups onions, sliced
1/3 cup Homogenized Spry
1 1/2 pounds round steak, cut in 1/2″ pieces
1/3 cup flour
3 teaspoons salt
1/4 teaspoon pepper
3 1/4 cups boiling water
1 tablespoon Worcestershire sauce
1 cup raw potatoes, cut in 1/2″ cubes
1 recipe “Water-Whip” Pie Shell pastry

Fry onions slowly in hot Spry until yellow. Remove onions and save until meat mixture is prepared. Roll meat in mixture of flour and seasonings. Sear in hot Spry until richly browned. Add boiling water and Worcestershire sauce and sprinkle in any of the flour mixture that remains. Cover and simmer until meat is tender (about 1 hour). Add potatoes and cook 10 minutes longer. Make up pastry and roll dough into a rectangle 1/4″ thick and about 1″ larger than 6″ x 10″ x 2″ baking dish. Pour boiling meat mixture into baking dish and place cooked onions on top. Fit pastry over top and seal edge of pie. Mark top into 6 serving portions by cutting small Vs with knife point lengthwise and crosswise. In center of each square, make decorative steam vents.

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