Lemon Mince Meat

2 lemons

6 apples, chopped

1/2 pound suet, chopped

1 1/2 cupfuls sugar

1 pound currants 1/2 pound raisins

2 ounces citron, shredded

Boil the lemon peel until very tender, then chop fine, reserving the liquor; add to the other ingredients together with the lemon juice, moisten with the liquor, and use as any mince meat.

Lemon Meringue Pie

1 cupful sugar

1 cupful boiling water

3 tablespoonfuls corn starch

1 teaspoonful butter

2 egg yolks

4 tablespoonfuls lemon juice

Grated rind 1/2 lemon

Pastry

Mix the corn starch and sugar; add the boiling water, stirring constantly.

Cook for two minutes then add the butter, the egg yolks, and lemon rind and juice. Stir constantly. Bake the crust separately, and pour in the filling which has been cooled, and cover with a meringue. Bake as directed.

Lemon Sponge Pie

2 tablespoonfuls flour 1 tablespoonful butter 1 cupful sugar 1 cupful milk

Rind and juice 1 lemon 2 eggs, separated Pastry-

Beat the flour, butter, sugar, egg yolks and lemon together. Add the milk, stir well and, finally, fold in the egg whites, whipped to a stiff froth. Pour into a deep pie plate, lined with pastry, and bake according to general directions.