Lemon Custard

1 cup of water, grated rind and juice of 1 lemon, 1/2 cup of sugar, good measure, 1/2 tablespoonful of corn starch. Beat yolks of 2 eggs and mix all togeth-er. Line a pie dish with good pastry, put in-greidents in and crumb fine 1 piece of bread; scatter over the top, and dot the pie with bits of butter about the size of walnut. Then bake. When baked take whites of 2 eggs beaten stiff with tablespoonful of sugar, put on top; return to oven until a light brown.

Mrs. S. Spangler.

Lemon Pie With Two Crusts

Juice and grated rind of 1 small lemon, 3/4 cup of sugar, 1 egg, 1 teaspoonful of butter, 1 tablespoonful corn starch, 1 large cup of water. Beat lemon, sugar and egg together for ten minutes. Rub the butter and corn starch together. Mix thoroughly with other ingredients, add the water, (milk may be used if convenient). Stir until well mixed. Pour into a deep pie pan lined with paste and cover with a top crust. Bake quickly.

Mrs. J. H. Bittinger.

Lemon Pie

Scant cup sugar, 2 tablespoonfuls of corn starch, lump of butter, a cup boiling water. Mix dry in-gredients well then add 1 cup of boiling water. Boil till it thickens, then take from fire and add yolk of 1 (or two) eggs, using white for top. Use as much lemon as you like.

Miss A. Kate Shriver.

Lemon Pie

Make a crust and bake it. Take 1 cup of cold water, yolks of 2 eggs beaten, 1 tablespoonful of cornstarch mixed with 1 cup of sugar, grated rind and juice of 1 lemon. Cook the mixture, place in crust, cover with a meringue made of the beaten whites of the 2 eggs (sweetened), put in oven and brown. Mrs. C. P. Wolcott.

Lemon Tarts

First part: 1 grated lemon and juice, 1 cup mo-lasses, 1 cup sugar, 3/4 cup of hot water.

Second part: 1 large tablespoonful of shortening, one-third cup sweet milk, 2 teaspoonfuls baking powder, 1 egg, and enough flour to stiffen.

Line three pie plates with pastry, then pour in the first part, then drop in the second part. Bake in a moderate oven. Mrs. Thomas Murphy.

Cocoanut Custard

1 cocoanut grated, 1 pt. milk, 2 tablespoonfuls cornstarch, 1/2 cup sugar. Bake pastry, and boil milk, sugar, and cornstarch till thick, then remove from the fire and stir in the cocoanut. Place it in the pastry and beat the white of an egg to a stiff froth and place on top. Mrs. Etzler.

Cocoanut Custard

1 grated cocoanut, 6 eggs beaten well, butter size of an egg, 3 tablespoonfuls sugar, 1 qt. milk, and then add a little flour. Bake in pastry.

Miss Mary Forney.

Cocoanut Custard

1 1/2 pts. sweet milk, 1 cup sugar, 2 tablespoonfuls of cornstarch, whites of 3 eggs, 1 cocoanut. Take the milk, sugar, and corn starch and 1/2 the cocoanut; boil all together, then take the whites and beat to a stiff froth, and stir into the rest while on the stove. Then take it out and put it in the pie. Put the other half of the cocoanut on top. Bake the crust before the custard is in it. Mrs. J. C. Miller.

York Road.