Lemon Pie (No. 2.)

1 apple, chopped fine.

1 egg. 1 lemon, chop the inside very fine and grate the rind. 1 cup sugar. Butter, the size of a walnut. This is just enough for one pie. Take the thick white rind off the lemon before you chop it. Take out the seeds carefully.

Lemon Cream Pie+

1 teacup powdered sugar. 1 tablespoonful butter. 1 egg.

1 lemon - juice and grated rind, removing the seeds with care. 1 teacupful boiling water. 1 tablespoonful corn-starch, dissolved in cold water.

Stir the corn-starch into the water, cream the butter and sugar, and pour over them the hot mixture. When quite cool, add lemon and the beaten egg. Take the inner rind off the lemon and mince very small. Bake in open shell.

Lemon Pie (No. 3.)

3 eggs. .

1 great spoonful butter. 3/4 cup white sugar.

Juice and grated peel of lemon. Bake in open shells of paste.

Cream the sugar and butter, stir in the beaten yolks and the lemon, and bake. Beat the whites to a stiff meringue with three tablespoonfuls powdered sugar and a little rose-water. When the pies are done, take from the oven just long enough to spread the meringue over the top, and set back for three minutes. This mixture is enough for two small, or one good-sized pie. Eat cold.

Orange Pie+

3 eggs.

3/4 cup of white sugar

2 tablespoonfuls butter.

1 orange - juice and half the grated rind. 1/2 lemon - juice and grated peel. Nutmeg to taste.

Cream the butter and sugar, beating in the orange and lemon until very light; add the beaten yolks, fill two pastry shells and bake. Beat the whites stiff with two , tablespoonfuls powdered sugar, and when the pies are done, spread over them, returning to the oven for three or four minutes.

Lemon Tart

1 cup sugar.

2 lemons - all the juice, and a teaspoonful grated peel.

1 teaspoonful corn-starch, dissolved in a little cold water.

A dozen raisins stewed, cut in two and seeded.

Beat up well, and bake with upper and lower crust.

Orange Tartlets

2 fine Havana oranges, juice of both, and grated peel of one.

3/4 cup of sugar - 1/2 cup if the oranges are very sweet.

1 tablespoonful of butter.

1/2 lemon - juice only, to wet 1 teaspoonful corn-starch.

Beat all well together, and bake in tartlet shells without cover. •

Chocolate Tarts+

4 eggs, whites and yolks.

1/2 cake of Baker's chocolate, grated.

1 tablespoonful corn-starch dissolved in water. 3 " milk.

2 teaspoonfuls vanilla. 1 saltspoonful salt.

1/2 teaspoonful cinnamon.

1 " butter, melted.

Rub the chocolate smooth in the milk and heat to boiling over the fire, then stir in the corn-starch. Stir five minutes until well thickened, remove from the fire, and pour into a bowl. Beat all the yolks and the whites of two eggs well with the sugar, and when the chocolate mixture is almost cold, put all together with the flavoring, and stir until light. Bake in open shells of pastry. When done, cover with a meringue made of the whites of two eggs and two tablespoonfuls of sugar flavored with a teaspoonful of lemon-juice. Eat cold.

These are nice for tea, baked in pattypans.