2 cups milk - a pint..

4 tablespoons sugar - 4 ounces.

2 heaping tablespoons flour.

Butter size of a walnut.

4 eggs - or the yolks only.

1 small lemon, or some lemon extract md cream tartar.

Mix the sugar and flour together dry and grate the rind of the lemon into them; boil the milk and stir the dry ar-ticles into it with a wire egg whisk. Add the butter and juice of the lemon and then the yolks of the eggs well beaten, but take from the fire before they cook. Line pie pans with puff paste or tart paste. Pour in the cream and bake in a slack oven. When done meringue over as directed in other cases for lemon pies and meringues, using the whites of the eggs reserved for the purpose.

Cost of material - milk 4, sugar for pies and meringue 6, butter and flour 2, eggs 9, lemon 2, crusts 5; 28c for 2 large pies, or 10 portions or 3c per plate.