To 1 cup of hot apple sauce (unsweetened) add a tiny pinch of baking soda, 1 tablespoonful of butter, 1 cup of sugar, grated rind and juice of half a lemon or orange, 2 egg yolks, ½ cup of sweet cream and 1 large teaspoonful of corn starch. Line a pie-tin with pastry, pour in this mixture and bake. When the pie has cooled spread over top a meringue composed of the two stiffly beaten whites of eggs and two tablespoonfuls of pulverized sugar flavored with a little grated orange or lemon peel. Brown top of pie in oven.
LEMON PIE WITH CRUMBS
Place in a bowl 1 cup (good measure) of soft, crumbled stale bread. Pour over this one cup of boiling water, add 1 teaspoonful (good measure) of butter and beat until smooth, then add 1 cup of sugar, the grated rind and juice of 1 lemon and the beaten yolks of 2 eggs. This mixture should measure about 1 pint. Pour into a pie-tin lined with rich pastry and bake. When cold spread over a meringue made of the stiffly beaten whites of the 2 eggs and 3 tablespoonfuls of granulated sugar. Place in the oven until the meringue is a light fawn color and serve cold.
AUNT SARAH'S BUTTER SCOTCH PIE
Boil together 1 cup brown sugar and 2 tablespoons butter until a soft, wax-like consistency. Mix together 2 heaping teaspoons flour, yolk of 1 egg and 1 cup of milk. Beat until smooth; stir this into the sugar and butter mixture and cook until thick. Flavor with lemon or vanilla, pour into baked crust and spread over top the beaten white of 1 egg to which has been added tablespoon sugar and brown in oven.