LEMON PIE. MRS. H. A. MARTIN.
One lemon, the yolks of two eggs, one heaping cup of sugar, butter the size of a walnut, three cups of water. Grate the rind of the lemon, and squeeze out the pulp and juice; add the other ingredients; put in a stew pan, and let come to a boil; then stir in one large tablespoonful of corn starch, wet with cream. Bake crust first, and turn in filling. Beat up the whites of two eggs, with a little pulver ized sugar added, and put over the top. Put in oven, and brown a little.
LEMON PIE. MRS. E. HUGHES.
Grate the rind of one smooth, juicy lemon, and squeeze out the juice, straining it on the rind. Put one cup of sugar and a piece of butter the size of an egg in a bowl, and one good-sized cupful of boiling water into a pan on the stove. Moisten a tablespoonful of corn starch, and stir it into the water; when it boils, pour it over the sugar and butter, and stir in the rind and juice. When a little coo], add the beaten yolks of two eggs. Butter a deep plate, and cover all over with cracker dust (very fine crumbs). This is the crust. Pour in the mixture, and bake; then frost with the whites (beaten stiff), and brown.
LEMON PIE. MRS. JENNIE KRAUSE.
One heaping tablespoon of corn starch, one cup of boiling water, one cup of sugar, one egg, one tablespoon butter, and the juice and rind of one small lemon. Make into custard, and bake with bottom crust.
LEMON PIE. MRS. G. M. BEICHER.
For one pie, take one lemon, one cup of sugar, yolks of two eggs, one cup of water, and two heaping tablespoons of flour. After the pie is baked, beat the whites of the eggs with one tablespoon of sugar; spread over pie, and brown in oven.
LEMON PIE. MRS. MARY DICKERSON.
One cup of sugar, one large spoon of flour, the grated rind and juice of one lemon, two eggs, a piece of butter as large as a hickory nut, and two cups of boiling water; make into custard, reserving whites of eggs for the top.