Lemon Pie

(Mrs. Henry Thayer.)

1 lemon, rind and juice; 1 1/4 cups water; 3 eggs, keep whites of 2 for frosting; cook in double boiler; have pie crust cooked and then pour in.

Lemon Cream Pie

(From Marion Harland. Kate F. Floyd.)

1 teacup powdered sugar; 1 tablespoon butter; 1 egg; 1 lemon (large) grated rind and juice, remove seed carefully; 1 teacup boiling water; 1 tablespoon cornstarch, dissolved in cold water; stir cornstarch into water; cream, butter and sugar, and pour over this the hot starch. When quite cool add lemon and well beaten egg; mince inner rind and add; bake in open shell and add meringue.

Lemon Pie

(Mrs. H. B. Roberta.)

1 cup sugar; 1 cup water; 2 eggs (saving the whites for frosting pie); juice of 1 lemon; 2 tablespoons flour; 1 tablespoon butter; cook in double boiler till thick; fill pastry shell and brown in oven.

Mother's Cranberry Jelly

(Fine)

Bring berries just to boiling point with pinch of soda; drain-wash; cover with hot water and plenty of sugar; cook slowly till juice jellies. Each berry is plump and sweet.

Lemon Pie

(Mrs. George E. Moore.)

5 eggs; 1 1/2 cups of sugar; 1 cup water; 2 tablespoons cornstarch; 1 tablespoon butter; 3 small lemons; beat all yolks and 1 white till very smooth; add the grated peel of 1 lemon and the sugar; beat well, stir in the cornstarch; add the lemon juice, butter and lastly the water; cook, stirring constantly. Line 2 pie tins with rich paste and bake; when done fill with above mixture; cover with the beaten whites and set in the oven to brown slightly.

Lemon Pie Filling

(Mrs. Luther.)

Rind and juice of 2 lemons; 2 small cups of sugar; 1 whole egg and the yolks of 2; small tablespoon of flour and 1 of cornstarch; 1 1/2 cups of cold water; cook until thick; stir while cooking; use 2 remaining whites for top.

Stirred Lemon Pie

(Mrs. Frank Lincoln Wean.)

6 eggs separated; 3/4 cup of sugar; 2 lemons, juice and a little of the grated rind; beat yolks and sugar until light; add lemon juice and grated rind; cook in double boiler until thick and when warm add the beaten whites; put in a baked crust and place in oven to brown slightly.

Pie Crust

(Mrs. J. G. Mott.)

3 cups sifted flour; 1 1/2 cups of butter; 1/2 cup lard; both very cold; 1 cup ice water and pinch of salt; put flour into a chopping bowl, drop in the butter and lard with a knife and chop thoroughly through; pour in water slowly, stirring with the knife round and round until made into a ball. Cut enough dough for each separate roll, handle rapidly and as little as possible. Will keep on ice, is better after a few days.