The Saturday Sip: April 8, 2023
Your etiquette tip, quote and an Emily Post Cookbook recipe to start your weekend off right!
The Tip
When you’re out running errands, it’s easy to be polite if you need to ask for help. A simple “Excuse me, could I get your help with something?” or “Excuse me, would you please direct me to . . .” is easy enough and should get you the help you need. After someone has helped you, be sure to say thank you. If the person is wearing a name tag, saying their name is always respectful. Their name tag acts as a visual form of introduction.
The Recipes
While it tastes great any time of year, lemon meringue pie is especially delicious in the spring as we switch from the heavy and deep flavors of winter to the bright, light flavors of spring. Like many Emily recipes, the directions are best read through thoroughly before you begin, this one does require a pre-made pie shell.
Emily Post’s Cookbook, 1951, pg. 344
Lemon Meringue Pie
Time: 50 minutes
Makes: 9-inch pie
Ingredients
1 cup sugar
2 tbs. cornstarch
1/8 tsp. salt
2 cups sweet milk
3 egg yolks
1/3 cup lemon juice
1 1/2 tsp. grated lemon rind [zest]
2 tbs. melted butter
1, 9-inch pie shell
3 egg whites
6 tbs. sugar
Directions
Mix the sugar, cornstarch, and salt together and dissolve in the milk in the top of a double boiler. Cook over boiling water, stirring, til the mixture thickens. Cover and continue cooking for a total of 15 minutes.
Beat the egg yolks slightly and mix in the lemon juice and rind. Add this to the double boiler and cook about 2 minutes, stirring constantly. Stir in the melted butter, remove from heat.
Put partly cooled mixture into the pie shell. Beat the whites til they stand up, add the sugar slowly while continuing to beat the whites, and spread this meringue over the top of the pie. Bake 12 to 15 minutes in a 350℉. oven.
The Quote
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SIGNED COPIES AVAILABLE
If you’d like a signed copy of our latest edition, Emily Post’s Etiquette - The Centennial Edition, now’s the time! You can order your copy(s) through our favorite independent Vermont bookstore, Bridgeside Books, by clicking the button. This book makes a wonderful gift to celebrate an engagement, it can be given to welcome bridal attendants to be in your bridal party, or as a graduation gift!
Thank you for spending a little bit of your day with us, that’s it for the Saturday Sip! We loved seeing Emily’s recipe this week calls for a pre-made pie shell, a great reminder that semi-home-made can be just the ticket sometimes! We’d love to know if you tried Emily’s recipe. Feel free to tell us in the comments, and don’t forget to keep an eye out for Monday’s Awesome Etiquette podcast episode + Etiquette Extra + Bonus Question of The Week for Community Members. (So much great stuff coming Monday!)
Until then,
Lizzie and Dan
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I am loving these recipes! Just in case anyone else was wondering, "sweet milk" in these old recipes is just regular whole milk, according to several sources I found online. Love a lemon pie!