LEMON PIE.
Beat the yolks of three eggs until thick, add one cupful of sugar and the grated yellow rind of one large lemon (be very careful not to grate any of the white of the lemon skin or it will make pie bitter), also the juice; beat until thick and light colored, then add one tablespoonful of corn starch, dissolved in a little water. Pour into a pie shell and bake slowly until it puffs. Beat the whites of the eggs until light, then gradually add three tablespoonfuls of sugar and beat until stiff. When the pie is slightly cooled, cover with this frosting, return to oven, and let it get a very delicate brown. Serve cold.