One tablespoonful butter, creamed with two cups of sugar, yolks of six eggs, grated rind and juice of four lemons, four heaping tablespoonfuls flour. Mix well. Add a cupful buttermilk, and one teaspoonful soda. Froth and sweeten the whites of the eggs and put them on top the pies.—Mrs. N.
Lemon Cream Pie.
One cupful sugar, one of water; one raw potato, grated; juice and grated rind of one lemon. Bake in pastry, top and bottom.
Orange Pie.
Pulp and juice of two oranges, a little of the grated peel, the yolks of three eggs, one cupful sugar, one cupful milk. Stir the yolks with the sugar, then a tablespoonful of butter, then the juice, lastly the milk. Bake in a dish. After the pie has cooled, spread on it the whites of the three eggs, stiffly frothed and sweetened. Then set it again on the fire, to brown slightly.—Mrs. McG.
Orange Pie.
One quart milk, eight eggs, one small teacup rolled cracker, half a cupful butter, two grated fresh oranges, or the juice and chopped peel of two, one wine-glassful wine. Cream the butter and sugar, add the wine, oranges, and eggs beaten to a foam, the whites separately, the milk and the cracker. Bake half an hour, in puff paste.—Mrs. M. B. B.
Orange Pie.
One pint of milk, three oranges, one cupful of sugar, three eggs, one and a half tablespoonful of corn-starch. Bake in puff paste.—Mrs. H. H. S.
Peach Méringue Pie.