Lemon Pie

1 table spoonful starch (not corn starch). 1 cupful boiling water. 1 cupful sugar.

Butter size of a nutmeg.



Wet the starch smooth with cold water, and stir it into the cup of boiling water on the stove. Boil up a minute, and pour upon the butter and sugar. Stir well. When cool, add the juice and grated rind of the lemon. Beat the eggs, reserving the white of one, and mix them in. Pour into a deep pie-plate lined with crust.

Bake in a moderate oven about twenty minutes. When cool, spread with a "Meringue," and brown delicately.

Makes one large pie.

Rich Lemon Pie

2 eggs (beaten separately). 1/2 cupful sugar.

3powdered soda-crackers.

1/2 cupful water.

1 large or 2 small lemons.

Beat the yolks of the eggs with the sugar, and add to them the other things in order, using both juice and grated rind of the lemons.

Bake in a bottom crust, in a rather hot oven about fifteen minutes. When cool, spread with a "Meringue" and brown delicately.

Makes one pie.

If you make cocoanut pie the same day, save the white of one egg for that. The two pies look pretty served side by side, as gold and silver pies.

Cocoanut Pie

1 egg, white only.

1 cupful grated cocoanut.

1 cupful white sugar.

A few drops rose essence.

Beat the egg stiff; add the cocoanut, sugar and flavoring-Put into a bottom crust and bake in a quick oven.

Dessicated cocoanut may be used ; in this case add two teaspoonfuls milk. Makes one pie.

Cherry Pie

The common, sour red cherry makes the best pies. Line a deep pudding-dish with a plain crust; fill with cherries, carefully looked over, and layers of sugar. Heap the dish, and cover with a rich crust. Bake in a moderate oven for one hour. Serve cold, with sifted sugar over the top. Put bits of paste among the berries if you like. If you have not many cherries, bake in a pie-plate.

Green Currant Pie

Fill a bottom crust with green currants and sugar in layers. Use at least two thirds as much sugar as fruit. Pile the fruit high, as it will sink when cooked.

Cover with a top crust; cut a slit in the middle and bake in a slow oven, about half an hour.

Ripe Currant Pie

1 cupful ripe red currants.


1 cupful sugar.

1 tablespoonful flour. 1/3 cupful water.

Crush the currants. Beat the yolks of the eggs, sugar and flour together. Mix with the currants. Add the water, and beat all together. Put into a bottom crust and bake in a pretty hot oven. When baked, make a "Meringue" of the whites. Spread it over the top, and brown slightly in a hot oven.

Makes one pie.

A plainer pie may be made like "Green Currant Pie," using less sugar.

Green Gooseberry Pie

Top and tail the berries. Stew them in a porcelain saucepan, with only enough water to keep them from burning. When they break, remove and sweeten them lavishly.

When cold put into a bottom crust, cover with a crust, and bake in a hot oven about fifteen minutes.