One cup of raisins, stoned and chopped fine; the juice and pulp of one lemon, one cup of sugar, one egg, and three table-spoonfuls of water. Bake with two crusts. This is very nice. - Miss Katherine Anderson, Williams. Ariz.

Filling For Lemon Pie

Beat thoroughly yolks of three eggs, add one-half cup sugar, five tablespoons water, juice and rind of one lemon. When about ready to boil take off. stir in the beaten white. Place in crust that has previously been baked and brown. This is delicious. - Mrs. Metlar, San Francisco, Calif.

Lemon Pie

One coffee cupful of sugar, one coffeecupful of water, one tablespoonful of melted butter, one tablespoonful (heaping) flour, one lemon, the juice and a little of the rind. Mix sugar, flour, melted butter and well beaten yolks of eggs, lastly water, reserving the whites of the eggs for meringue. This may be put into the crust and baked about forty minutes, or, the crust may be baked first and the filling made in double boiler, then put into the crust with the meringue on top, and set in the oven long enough to brown lightly. The three whites of eggs beaten thoroughly with one tablespoonful of sugar makes the meringue. - Mrs. A. J. Dovel, Manistee, Mich.

Lemon Pie

Filling for one pie: One whole egg, yolks of two, one scant cup sugar, one tablespoon butter, one tablespoon flour, two-thirds cup water, one lemon. - Mrs. EmLamb, Williams, Ariz.

Lemon Pie

One cup sugar, one tablespoon flour, yolk of one egg beaten thoroughly, then add juice of one large lemon or two small ones, also one cup sweet cream; boil in double boiler till thick. Have crusts already baked. This will make two pies. Beat whites and put over top and brown 1ightly. - Mrs. C. M. Wolfe, Williams, Ariz.

Lemon Pie

Dissolve three tablespoonfuls of corn starch in a little cold water and stir in three cups of boiling water; cream two table-spoonfuls of butter and two cups of sugar; pour over the hot mixture; cool; add juice and grated rind of two lemons and the beaten yolks of three eggs. Bake, put beaten whites on top and return to oven to brown. - Mrs. C. Lindstrom, Bellmont, Ariz

Lemon Pie

Four eggs, one and one-half cups sugar, one lemon, four tablespoons flour, one cup water. Beat yolks of eggs and add sugar. Grate in the rind of lemon and add the juice and flour and then water. Pour in a pie tin lined with pie crust (do not bake crust first) and bake. When done, cover with the beaten whites to which four tablespoons of sugar and a little lemon extract has been added. Place in the oven and brown slightly. - Mrs. Chas. Burke, Williams, Ariz. *

Ohio Lemon Pie

One cup thick maple syrup, one lemon, one heaping tablespoon flour; pare the lemon and cut in thin slices into the lower crust. Mix flour thoroughly -with maple syrup and pour over the lemon and then put on the top crust and bake as other pies' till filling is thick. - Wm. D. Finney, Williams, Ariz.

Lemon Pie

Mix thoroughly 1 cup of sugar and 1 tablespoonful of cornstarch. Add the yolks of 2 eggs and beat until light and foamy. Wash 1 large lemon, grate 1/2 of rind and add to the sugar and egg. Add juice of lemon and just a hint of salt. Put in double boiler with 1 1/2 cups of cold water. Cook until thick and clear, cool and put into rich pie shell. Beat the whites of 2 eggs to stiff, dry froth, add 2 tablespoonfuls of sugar and spread over top of pie. Brown lightly in Quick oven.