Cover the pie pans with a single crust but with a thicker edge than common, and bake it slack done. Take out and fill with lemon cream, cover with meringue and bake again but only until the meringue or frosting has a light col-or on top.

The lemon cream filling.

2 cups milk - 1 pint.

1/2 cup sugar - 4 ounces.

1/2 cup flour - 2 ounces.

1 tablepoon butter - 1 ounce.

Few drops oil lemon, or extract or grated rind.

Put a spoonful of sugar in the milk and set on to boil. The sugar prevents the milk from burning on the bottom. Mix the flour and rest of sugar very thoroughly together dry, drop them into boiling milk and stir rapidly with the wire egg beater. Throw in the butter. Let cook at the back of the range 10 minutes. Flavor before spreading in the pie crusts.

For the frosting take whites of eggs, 3 tablespoons sugar, whip the whites quite firm, beat in the sugar a few moments, spread over the pies and dry bake in a slsack oven.

At the great bakeries mentioned the frosting is placed around in a pat-tern with a star kiss tube, as named at. No. 5.

Save the yolks of eggs to make custard pies.

Cost of material - crust for 2 pies 6c; filling and frosting 13c, 19c - cut each in 4.