Mix the sugar and flour together, add the boiling water slowly, stirring it all the time. Boil it gently for twenty minutes, stirring it frequently. Mix the lemon with the yolks, pour the hot mixture slowly on the yolks, return it to the fire and cook it below boiling point until the eggs have thickened; then add the butter. Cool the filling a little before putting it into a baked crust. Beat the whites of eggs until very stiff, add the sugar, and when barely mixed with the whites, spread it over the pie for a meringue; bake it till a delicate brown in a very hot oven, or put it for a few minutes into an insulated oven with one very hot stone close over the pie. Serve it warm, but not hot.

Serves five or six persons.

Baked Apples

Wash and core sour apples of uniform size. Put them into a pudding dish, fill the cores with sugar, and if more is desired put it into the bottom of the dish, not over the apples. Pour in enough boiling water to fill the dish one-fourth full. Bake them in an insulated oven for one-half to three-quarters of an hour, depending upon the size and ripeness of the apples. The stones should be heated until the [paper test] shows a golden brown colour.

Baked Spiced Apples

Pare the apples, remove the cores and stick five whole cloves into each apple. Make a syrup of the water and sugar. Put the apples into a pudding dish, pour the syrup over them, and place a slice of lemon over the top of each. Bake them in a slow insulated oven for one hour with the stones heated until the [paper test] shows a light brown.

Baked Pears

Prepare and cook the pears as directed for [baked sweet apples]. If desired, a bit of butter the size of a bean may be put on each pear before baking.