Instructions: (The acknowledgements in this book credit the Vinegar Pie from Pioneer Cook pioneer Village,

Nebraska.)

Her introductory remarks to this recipe:

"Few covered wagons traveled without a supply of vinegar, for to pioneer women it was as important as firewood and water. They used it to scrub metal pots, to shine mirrors and glass, to treat sore throats (as a gargle), to tenderize sinewy meats (either by marinating or simmering them in water acidulated with vinegar), to pickle fruits and vegetables, to minimize the strong cooking odors of cabbage and onions. They even used it to make a mock lemon pie, lemons being as scarce and valuable on the prairies as gold. Vinegar pie is today a Nebraska classic, and it does taste surprisingly like lemon pie."

In a medium-size mixing bowl, blend together sugar, flour, and mace until no lumps of flour remain. Stir in water, vinegar, melted butter, and eggs and beat just enough to mix. Pour into unbaked pie shell and bake in a moderate oven

(350) 50 to 55 minutes until filling is puffed and lightly browned. Remove from oven and cool to room temperature before cutting (the filling will fall slightly and thicken to the consistency of custard). same book as above (Restored Villages)

Makes an 8 inch pie

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