Lemon Pie

Moisten 1 heaping tablesp corn starch in a little cold water, add 1 cup boiling water, and cook until the corn starch is done, then add 1 teasp butter, 1 cup sugar; remove from fire, stir vigorously, and when cooled off a little add 1 well-beaten egg and the juice and grated rind of 1 lemon. Bake between two crusts.- [Mrs. N. J., Mont.

Mock Lemon Pie

To 1 cup sugar add 1 heaping tablesp flour, the beaten yolks of 2 eggs, 1 teasp lemon extract, 3/4 cup stewed rhubarb, and 1/2 cup boiling water. Bake in an under crust, and when done cover with a meringue made of the egg whites and powdered sugar. Return to the oven a few minutes to brown lightly.- [Mrs. J. H. P., O.

Quick Lemon Pie

To 1 cup sugar add yolks of 2 eggs, 1 cup sweet milk, 1 cup bread crumbs (run through the meat chopper), grated rind and juice of 1 lemon, and a little salt. Bake with an under crust and frost with a meringue made of the egg whites and powdered sugar. This is enough for one pie.- [Mrs. F. D. D., N. Y.

Lemon Raisin Pie

To the juice and grated rind of 1 lemon, add 1 cup boiling water, 1 cup sugar, 1 cup seeded raisins, a lump butter the size of a walnut, and 2 tablesp flour mixed with a very little cold water. Boil all together and then bake between two crusts.- [Mrs. D. J. C., N. Y.