Bread, 1 slice. Boiling water, 1 cup. Sugar, 1 cup.

Butter, 1 teaspoon. Lemon, 1. Eggs, 2.

Ice water, 1 tablespoon.

The bread should be 1 inch thick and have the crusts removed. It should be broken into a bowl and the boiling water poured over it. When softened, reduce to a pulp and add the sugar, butter, juice and grated rind of the lemon, and the beaten yolks of the eggs. Cover plate with pastry, fill and bake. When done let it cool. Make meringue of the egg whites, the ice water, and enough granu-lated sugar to stiffen. Spread over top and return to oven to brown. A. D. B., Brookhne.

Lemon Sponge Pie

Butter, 1 heaping tablespoon. Sugar, 1 cup. Flour, 2 tablespoons.

Lemon, 1. Salt, a pinch. Eggs, 2.

Milk, 1 cup.

Cream butter and sugar, add flour, salt, juice and grated rind of the lemon and the well beaten yolks of the eggs. Beat all thoroughly and add milk and the stiffly beaten whites of the eggs. Bake slowly in 1 crust for 3/4 of an hour. Egleston Square.

Lemon Apple Pie

Large apples, 4. Lemons, 2. Sugar, 2 cups.

Water, 1 cup. Eggs, 2. Butter.

Salt, a pinch.

Grate the apples, add the juice of the lemons and the grated rind of 1, the sugar, water, well beaten eggs, butter the size of a walnut and salt. Bake between 2 crusts. This makes 3 pies.

A. M., Bridgewater.