IDEAL LEMON PIE.
From MRS. IDA L. TURNER, of Texas, Lady Manager.
Make the crust, line pie tin and bake. While it is baking prepare the following filling: Grate one lemon (do not roll it); after the yellow rind is all grated, squeeze in the juice and if any little cells go in, do not say them nay; then put in a cupful of sugar and the yolks of two eggs; stir well together; upon this pour a large cupful of cold water, into which has been stirred a dessertspoonful of corn starch; put all into a sauce pan and stir until it is cooked into a rich, clear, straw-colored jelly. Then fill the crust and from the whites of the eggs make a meringue to cover each. Put into the oven for one brief instant.
LEMON PIE.
From MRS. VIRGINIA C. MEREDITH, of Indiana, Lady Manager and Vice-
Chairman of Executive Committee.
Two cups of sugar; one cup of boiling water; four eggs; two lemons; one and one-half tablespoon flour. Stir the sugar and flour well together; add the juice and grated rind of the lemons; to this add the well beaten yolks; after stirring well, add the boiling water; put over a clear fire and stir constantly until it boils, then pour into the shells. Spread over the top a meringue made of the whites of the four eggs and one tablespoon of sugar; place in the oven and brown slightly. This is sufficient for two pies. The shells should he made of ordinary pie pastry and baked before being filled with the mixture.
LEMON PIE.
From MISS LUCIA B. PEREA, of New Mexico, Alternate Lady Manager.
One and one-half cups of sugar; one cup of water; two tablespoonfuls flour or corn starch; one tablespoonful butter; yolks of three eggs; two lemons, grated; add juice, beat well all together, then boil until thick. Beat up one cup of pulverized sugar with the whites of three eggs. Pour over the pie when done, and brown.