Lemon Pie

Mrs. John Foy, San Bernardino.

One cup of sugar, three eggs, a small lump of butter, a teacupful of milk, and the juice, with the grated yellow part of the rind, of a lemon. Roll the lemon and squeeze the juice over one-half the sugar; beat the yolks and mix together, adding the butter and milk last. Fill the pie and put in the oven. Beat the whites of the eggs with the other half of the sugar, and when the pie has baked, spread it over and brown in the oven.

German Pie

Mrs. H. K. S. O'Melveny.

Take a piece of bread dough (if made with milk, all the better), and work in some butter. Cove the bottom of a pie plate or dripping-pan with the dough, and let it raise a short time. Then peel some free-stone peaches (if small, halve them, if large, quarter them), and set them on the dough, the inside uppermost. Fill these with sugar, and bake. Any other fruit may be substituted if desired. This pie can be eaten by any dyspeptic.

Cream Pie

San Gabriel.

One cupful of flour, half cupful of sugar, two eggs, one teaspoonful cream of tartar, and half teaspoonful of soda. Bake in shallow round pans.

Cream for filling: One tablespoonful of cornstarch, one pint of milk (reserving enough to wet the cornstarch), one tablespoonful of sugar, and two eggs, using the whites for frosting.

Lemon Tarts

Mrs. L. Cheek.

Take two large lemons, grate off the yellow rind, and squeeze out the juice; three large cupfuls of white sugar, six eggs, not separated, and butter the size of an egg. Beat all well together, put in a bowl, and set in boiling water. Let it cook to a thick custard, stirring frequently, and then fill the pastry.

Potato Pie

Reliable

Boil eight potatoes the size (when peeled) of an egg; mash fine; add four eggs, one cupful of sugar, and half cupful of butter, a little nutmeg, and one pint of milk. Bake with an under-crust only.

Peach Meringue

Mrs. George Clark.

Select a pie-plate that is not too deep, and after arranging a lower crust, fill with peaches, pared, halved, and stoned; sprinkle sugar over them, and bake until done. When cool, spread over it the whites of two eggs, beaten very light; flavor with vanilla. Sprinkle over the top three tablespoonfuls of fine sugar, and brown in the oven for a few minutes.

Puff Paste

Mrs. John Smith.

Two pounds of finely sifted flour, two pounds of butter; put the flour on a marble slab, make a hole in the pile, and add the yolks of four eggs. Work the butter in a napkin until quite free from water; two pinches of salt and juice of half a lemon. Cut up in small pieces one quarter of the butter, and work all this into the paste of eggs and flour, adding as much tepid water as will make the paste smooth.

Beat one-quarter of the remainder of the butter to an inch in thickness; roll out the paste to four times the size; lay the butter on the center of the paste, and cover up on each side; roll out to three times its original size; repeat twice, putting in a part of the butter each time. Cover for half an hour, when it is ready for use.