1. Two lemons, half cup sugar, yolks of four eggs, one quart milk, two-thirds cup of flour; whites beaten; put over the top when pie is done.

2. Three eggs, one grated lemon, one cup of sugar, one-half cup of water, two spoonfuls flour; bake; beat the whites separately, and add sugar, not quite as much as for frosting; put into the oven and brown a little.

3. Two lemons, juice, and rind grated, two cups of white sugar, one cup of cream or rich, sweet milk, two tablespoonfuls of corn starch mixed with the yolks of six eggs; bake in a rich crust; beat the whites to a stiff froth with eight tablespoonfuls of pulverized sugar; spread on the top of the pies, and brown. This will make two pies.

4. Grate two lemons, two cups of sugar, two eggs, half a cup of water, one tablespoonful of butter, one of flour. This will make half a dozen pies.

5. Grated rind and juice of one lemon, to which add nearly a cup of sugar, and piece of butter half the size of an egg; into one cup of boiling water stir one tablespoonful of corn starch beaten with the yolks of two eggs; bake with an under crust, and when done spread over the top the whites, beaten stiff, with a little powdered sugar, and return to the oven to brown.

6. One teacupful of powdered sugar, one tablespoonful of butter, one egg, juice and grated rind of one lemon, one teacup of boiling water, one tablespoonful of corn starch mixed in a little cold water, cream, butter, the lemons and sugar together, and pour the hot mixture over them. When cold add beaten egg. Bake.

7. One cup of sugar, two tablespoonfuls of corn starch, and a cup of boiling water, butter half the size of an egg, the grated rind and juice of a lemon; cook together till clear, and when cold add the yolk of an egg. Line the plate with paste and bake, then fill, putting on the white of an egg with a little sugar for icing, then put in the oven, and brown.

Lemon Custard Pie

Grate the rind of one lemon, squeeze the juice into one and one-half cups of sugar, butter the size of an egg, one tablespoonful of flour, and the yolks of four eggs; stir all together as for cake, and pour over it one pint of boiling milk; beat the whites separately, and stir in after it has cooled a little, then bake in a crust as you would a custard pie.

Two-Crust Lemon Pie

Line your pie-dish with a good crust; roll your lemons to soften them, grate the rind of one large or two small lemons, cut the lemons in thin slices, pick out the seeds, spread evenly one layer over the crust, spread one cup of sugar over the lemon; then add one cup of paste, made by taking four tablespoonfuls of flour, wetting it with cold water the same as you would do to make starch; turn boiling water on it, stirring while cooking on the stove for a few moments, adding a pinch of salt, with the grated rind of the lemons. When thickened enough pour it over the sugar and lemon; cover with a crust, cutting slits in it to let out the air. Bake slowly.

Mother's Lemon Pie

The grated rind and juice of three lemons, three tablespoonsfuls sugar, three tablespoonfuls flour, three eggs, one pint of syrup; mix well; make paste as for any pie; pour the above mixture in, and cover with a top crust. This is enough for three pies. Excellent.