LEMON PIE. MRS. P. O. SHARPLESS.
One lemon; grate the yellow rind and squeeze the juice. One scant cup sugar, two tablespoons of flour (rounded full), the yolks of two eggs, beat until light; then add one and a half cups of boiling water, in which has been melted a heaping tablespoonful of butter; lastly, add three drops of vanilla extract. When baked, cover with the whites of two eggs, beaten to a stiff froth with four tablespoonfuls of sugar. Return to the oven until it is a very delicate brown. This makes two small pies, or one large one.
FIG TARTS. MRS. T. H. LINSLEY.
Make a puff paste; roll about twice the thickness you would for pie. Bake in forms cut with the lid of a pound baking powder can; score in eight parts about one-half inch deep; turn every other one to the center; pinch them together to hold the filling.
FIG FILLING FOR TARTS.—One-half pound figs; soak, and cut out the stems; mince very fine. To each cup of minced figs, put one cup of sugar, and one-half cup of water; boil until it jells. Fill the shells, and put on top a soft frosting.
LEMON TARTS. MRS. SUSIE SEFFNER.
One cup of white sugar, one grated lemon, whites of three eggs beaten to a froth, and butter the size of a walnut. Put on stove; let come to a boiling heat, but not boil. Stir in whites of eggs the last thing, and put in tart shells.
PUMPKIN PIE. MRS. R. H. JOHNSON.
One-half pint of stewed pumpkin, one pint of hot milk, one cup of brown sugar, one egg, one large tablespoonful of flour, one-half large tablespoonful of butter, one-half teaspoonful of ginger, one-half teaspoonful of vanilla.