LEMON PIE NO. 1

Bring the water to the boiling point. Mix the sugar, salt, and corn starch and add to the water. Cook directly over the flame until the mixture is thickened and then place in a double boiler. Separate the eggs, beat the yolks, and to them add the lemon juice and the grated rind of the lemon. Beat all well and add to the corn-starch mixture. Remove from the fire and pour into the baked crust of a pie. Make meringue of the egg whites and place on top of the filling. Brown in the oven, cool, and serve.

62. LEMON PIE NO. 2.--The accompanying recipe is similar to lemon pie No. 1, except that it contains some butter and in quantity is a larger recipe. If more than one pie is desired at a time, it is easy to multiply the quantities given.

LEMON PIE NO. 2

Mix the sugar, salt, and corn starch and add to the boiling water. Cook directly over the flame until the mixture becomes thick. Then place in a double boiler. Separate the eggs, beat the yolks, and add to them the grated rind of lemon and the lemon juice. Stir all into the corn-starch mixture. Add the butter, and when it has melted remove from the heat. Pour the mixture into the baked crust of a pie. Make meringue of the egg whites, cover the filling with the meringue, and bake in a moderate oven until a delicate brown.

63. ORANGE PIE.--An orange pie is similar to a lemon pie, except that orange juice, together with grated orange rind, is used to give flavor and a little lemon juice is added for acidity. Pie of this kind makes a pleasing change from the desserts usually served.

ORANGE PIE