SWEET POTATO PIE.
Boil or bake sufficient sweet potatoes to make a pint of pulp when rubbed through a colander; add a pint of milk, a small cup of sugar, a little salt, yolks of two eggs, one teaspoon lemon extract. Bake in a shallow pan lined with rich crust. When done, beat the whites with a little powdered sugar for top, and brown in the oven. — Mrs. Hugh Parry.
LEMON PIE.
The juice and grated rind of one lemon, one tablespoon cornstarch, one teacup sugar, two eggs (reserving the white of one), one cup boiling water. Mix all together and cook, stirring constantly until it thickens; pour it in the crust and bake. Beat the white with three spoons sugar and spread on top; return to the oven and brown lightly. — Mrs. McKenzie.
CREAM PIE.
One pint of milk put in a steamer; let it come to a boil; then add half a cup of sugar, two tablespoons cornstarch and yolks of two eggs well beaten together. Flavor with lemon. When cool, have crust baked ready for filling. Beat the whites of the eggs, spread on top and brown in the oven. — Mrs. Hugh Parry.