Our little Orangefield is beginning to grow again. The old timers can recall when Orangefield was a boom town.
I have only been here for 54 years, but can recall several things that have gone by the wayside.
The main store was Carter’s store. If they made it, he had it, if not, they didn’t. We had a machine shop, Cowboys cafe’, drug store, two gas stations, one on each end of town. In fact, Webb’s station, if torn down, would make an ideal place for a drive-in grocery or cafe. Charlie remembers Harmon’s boarding house. The boys always enjoyed the skating rink with its little cafe and the best pies in Orange County. Charlie always enjoyed Chesson’s cooking. I think it was because when she worked in the cafeteria at school, she would give him a double helping of rice and gravy.
A cafe’ was started at the old Carter’s store, however, the owner passed away and it was shut down. It would make a good place for a name brand cafe’. It just needs a little paint inside and out. Then we would have an eating place on each end of town and a steam table in the middle of town.
There was much more; however, I should have asked Paul Cormier or Tick Granger before we lost them, for some information. The two new stores going up will be great.
Back to the pie. I have not made this pie; however, it sounds great.
• 9 inch pie crust (I always make 2. They keep very well in the frig or freezer.)
• 3/4 teaspoon ground lemon rind
• 1/4 cup strained lemon juice
• 4 thin slices of lemon
• 1/4 cup cornstarch
• 2 tablespoons flour
• 1/4 teaspoon salt
• 1 1/2 cups boiling water
• 3 egg yolks
• 3 tablespoons butter
• 1 1/3 cup flour
• 1/4 cup corn starch.
• 1 cup sugar
Bake and cool pie crust. Wash lemon and grind off rind, set aside. Squeeze lemon juice and strain. Blend corn starch, flour, salt and sugar into a 3 quart sauce pan. Stir in boiling water over direct heat, cook and stir constantly until thick and clear. Beat egg yolks and add a little of the hot mixture and stir well, transfer to double boiler and continue cooking, about 2 minutes. Remove from heat, add butter, then lemon rind. Add the lemon juice slowly mixing well.
Pour into cooled pie crust. Top with meringue.
Add salt to egg whites and beat until stiff and shiny. Beat in 1/3 cup sugar, until stiff. Spread meringue all over the top of the pie, touching each side. Bake pie at 325 degrees for 20-30 minutes or until meringue is nicely browned.
Add a few thinly slices of lemon, or not, to top.
Gooder’n Syrup. Von