One cup shortening; one-half cup boiling water; cream. Two cups sifted flour and two level teaspoonfuls baking powder.
PIE CRUST Mrs. N. L. Hurlbut
One cup flour; two heaping tablespoonfuls lard; pinch salt; one teaspoonful baking powder. Cold water enough to make dough. Handle as little as possible.
LEMON CREAM PIE Mrs. Becker
Bake crust separate. One heaping tablespoonful lard; one-half cup flour; two tablespoonfuls water; one-fourth teaspoonful salt. Filling: Two cups water; juice of one lemon; yolks of two eggs; two tablespoonfuls corn starch; one-half cup sugar; pinch of salt. Boil filling separate and when cool fill in baked crust. Beat whites of eggs with two tablespoonfuls sugar and put on the top.
LEMON PIE
Juice of three lemons; three eggs; pint milk; one-half cup sugar; one-fourth cup rolled crackers; one lemon rind.
LEMON CREAM PIE Mrs. Willet Wanzer
Bake the crust, then fill with the following: One cup sugar; one lemon juice and peel; three egg whites saved for frosting; three heaping teaspoonfuls flour stirred up in a little cold water; one teacup boiling water; mix together and boil up. Then place in baked crust. Stir whites of eggs until thick. Add about one-half cup sugar, a little at a time. Then place on pie and brown slightly.
LEMON CREAM PIE Mrs. H. Clay Calhoun