Lemon Cream Pie.
1 cup of sugar; 1 tablespoonful of butter; 1 egg; 1 lemon, pared carefully, even to the white rind, and the seeds removed; 1 tablespoonful corn-starch, wet in cold water; 1 cup of boiling water.
Stir the corn-starch into the water, and pour over the creamed butter and sugar. When cold, add the minced lemon and grated peel, with the egg. Beat hard and bake in open shells of paste. Eat cold.
Second Week. Friday.