Lemon Pie

One lemon (juice and rind grated), add 3 tablespoonfuls sugar, butter size of a walnut, 2 tablespoonfuls of water. Let this come to a boil. Then pour this slowly over 3 well beaten yolks of eggs. Return to the fire to thicken. When cool add whites of eggs, beaten with 4 tablespoonfuls of sugar. Mix the whites in gently. Put in oven to brown and thicken. This makes one pie. - Mrs. G. F. H.

Lemon Pie

Two cups boiling water, pinch salt, small piece of butter, 2 tablespoonfuls cornstarch, 1 cup granulated sugar, yolks of 3 eggs beaten well. Cook for 3 minutes. Add juice and rind of 2 large lemons, after mixture boils. Pour into crust which has been previously baked. Whip up whites with 2 tablespoonfuls of powdered sugar. Spread on top and place in hot oven to brown quickly. - J. G. K.

Lemon Pie

Over a quarter of a pound (about 1 cup) of crumbed stale cup or sponge cake squeeze the juice of 3 lemons, grated rind of 2 lemons, add slowly 1 1/2 cups of rich, sweet cream, 1/2 cup sugar, pinch of salt, well beaten yolks of 6 eggs, whipped whites of 3 eggs; pour into 2 crusts and bake in moderate oven; 3 remaining whites use for meringue; add to them pinch of salt, 1/2 teaspoon lemon juice, 1/2 cup powdered sugar. (This recipe can be cooked in a double boiler, then poured into a cooked crust, if preferred.) - E. C. C.

Mock Lemon Pie

One cup stewed rhubarb, 3/4 cup sugar, yolks of 2 eggs, 2 tablespoons sweet cream, 1 tablespoon cornstarch, 1 teaspoon lemon extract. Bake in one crust. Cover top with meringue made from beaten whites of the eggs and 3 tablespoons sugar. Brown in oven. - Miss M. B.

To Make Six Lemon Cheese Cakes

Yolks of 2 eggs, peel of 1 lemon, juice of 2 lemons, 2 ounces white sugar, 2 ounces fresh butter, crumbled sponge cake if too moist. Work together with a fork. Fill into pastry. - B. H. N.

Mock Mince Pie

One egg, 1/2 cup molasses, 3 crackers rolled fine, 1 cup water, 2 lemons, a little cloves, allspice, nutmeg, currants and raisins. This quantity makes two pies. - Miss S. H. T.

31ince Meat

Two pounds lean meat (boiled), 1 pound suet, 5 pounds apples (chopped), 2 pounds stoned raisins, 1 pound currants, 3/4 pound citron, 2 1/2 cups brown sugar, 3 tablespoons cinnamon, 1 tablespoon mace, 1 tablespoon cloves, 1 tablespoon allspice, 1 tablespoon salt, 2 tablespoons nutmeg, 1 pint sherry, 1 pint brandy, 1 pint cider, 1 bowl currant jelly. Mix all and heat thoroughly. - Mrs. C. H. E.

Mince Meat

Get 2 1/2 pounds beef from the rump; boil until tender and leave in the water until cold. Then remove all bones and gristle and chop up very fine in a chopper or with a chopping knife. This will be about 1 pound meat or 4 1/2 cups; 3 pounds apples, peel and chop, 14 cups; 1/4 pound suet chopped fine, 2 cups; 1/2 pound - citron, cut in small pieces; 1 1/2 pounds seeded raisins, 1 pound currants, Impound dates, chopped; 1 cup sugar, 1 cup molasses, 2 cups water, 2 cups grape juice or 1 pint boiled cider, 1 cup brandy if desired, juice of 1 lemon and 2 oranges, 1 tablespoon each of salt, mace, cloves, nutmeg, cinnamon; 2 tablespoons each of allspice and ginger. Mix well and cook, stirring frequently, not to let it burn to pan. When boiling hot put into hot Mason jars and seal. - C. B. D.