Lemon Pie, No. 1

Mix one heaping tablespoonful of cornstarch with one cup of sugar; add one scant cup of boiling water, and boil five minutes. Add one tea-spoonful of butter, the juice of one large lemon, and one egg, well beaten. Bake between two crusts.

No. 2. (Miss M. L. Clarke.) - Mix three table-spoonfuls of cornstarch, one saltspoonful of salt, and one cup and a half of sugar; add one pint of boiling water, and boil five minutes. Add the grated rind and juice of two large lemons. When slightly cooled, add the well-beaten yolks of four eggs, then the whites beaten stiff. Cut them in as for an omelet. Line the plate with crust and rim, add the filling, and bake about twenty minutes. If desired, cover when cool with a meringue, made with the whites of three eggs and one third of a cup of sugar.

No. 3. (Miss Hammond.) - Mix one cup and a half of sugar and two heaping teaspoonfuls of flour; add the well-beaten yolks of six eggs and the whites of two eggs, beaten stiff, the grated rind of one and the juice of two lemons, and one cup of ice water. Line two plates with a crust and rim, fill, and bake in a moderate oven. Make a meringue with the whites of four eggs and one cup of powdered sugar.

Chess Pie

Beat the yolks of three eggs until light and thick; add half a cup of fine granulated sugar, and beat again; add one third of a cup of butter rubbed to a cream, and half a teaspoonful of vanilla. Bake on a plate lined and bordered with puff paste. When done, cover with the whites of three eggs beaten stiff, and mixed with half a cup of pov)dered sugar and one teaspoonful of lemon juice. Brown slightly, and cut while hot, but serve cold.

Apple Pie

Cut sour apples in quarters, remove the cores and skins, and cut each quarter in two pieces lengthwise. Fill the plate, putting the pieces of apple round the edge in regular order, and piling slightly in the middle. They will cook as quickly as when sliced, though many are unwilling to believe it. When the apples are dry, add a little water. Cover with crust without wetting the edges, and bake about half an hour. When done, boil three heaping tablespoonfuls of sugar and one of water five minutes. Add the grated rind of one quarter of a lemon, or one tablespoonful of lemon juice. When the pie is done, remove to an earthen plate, pour this syrup through a cut in the top, or raise the upper crust and pour it over the fruit, or simply sprinkle with sugar and bits of butter. To sweeten before baking, sprinkle half a cup of sugar, mixed with a little spice or grated lemon rind over the apple. Bind the edge of the crusts with a narrow strip of wet cloth, to keep in the syrup. Or wet the edge of the lower crust, sprinkle with flour, put on a rim, wet and flour that also; fill with fruit, sweeten, put on the upper crust, and press the edges firmly together.

Rhubarb Pie

Peel the rhubarb, cut into inch pieces, pour boiling water over it, and let it stand ten minutes. Drain, fill the plate, sprinkle thickly with one cup of sugar, dot with bits of butter, cover with a crust, and bake.