Lemon Pie. (No. 1.)

Peel a lemon, taking all the thick white inner rind off with the outer. Chop the pulp of the lemon and grate the yellow peel, removing all the seeds. Pare and core a fine pippin and chop it also. Cream a tablespoonful of butter with a cupful of sugar, beat in the lemon, the apple, and the grated peel, and bake in open shells of pastry. You can, if you like, add a meringue like that on the orange pie.

Lemon Pie. (No. 2.)

Cream a tablespoonful of butter with a cupful of sugar, beat into the cream the juice of a lemon and half of the grated peel, then a large spoonful of raisins, seeded and chopped, and a tea-spoonful of arrow-root or corn-starch wet with cold water. Beat hard and bake with upper and lower crusts of puff-paste.