1 lemon juice and grated yellow rind.
1 cupful sugar.
1 cupful boiling water.
1 tablespoonful cornstarch, or 2 of flour.
1 teaspoonful melted butter.
2 yolks of eggs well beaten.
Bab the cornstarch smooth in a little cold water, then add the cup of boiling water. Stir till it boils and cooks the cornstarch. Add the batter and sugar, Remove from the fire, and when partly cool, add the yolk of the eggs, the lemon juice and grated rind. Line a pie tin with crust. Fill with the mixture. Bake until the crust is done. Beat the white of the eggs to a stiff froth, with 2 tablespoonfuls sugar. Spread this over the top of the pie as a meringue, Return to the oven and brown slightly. This makes one pie. This recipe may be varied by using 1 egg only, stirring yolk and white together, inclosing the mixture between two crusts, and baking like an apple or other fruit pie.
Juice and grated yellow rind of 1 large, or 2 small lemons. 4 yolks of eggs and 1 white of egg beaten with 7 tablespoonfuls white sugar. 1 tablespoonful melted butter. Stir all the ingredients together. Lineia pie tin with crust. Pill and bake until the pie is done. Beat the 3 remaining whites of eggs with 2 tablespoonfuls of sugar. Spread over the top. Return to the oven and brown lightly.
Juice and grated yellow rind of 1 lemon. 1 teacupful sugar. 2 eggs. 1 teaspoonful butter. 1 teaspoonful cornstarch. 1 cupful sweet milk. Beat lemon, sugar and egg together for ten minutes. Rub the butter and cornstarch. Mix thoroughly with the other ingredients. Add the milk. Water can be substituted if milk is not convenient. Stir until well mixed. Pour into a deep pie-pan lined with paste and cover with a top crust. Wet the edges of the paste and press tightly together. Bake quickly.
1 cupful molasses.
Juice and grated yellow rind of 2 small lemons. 1 tablespoonful melted butter. Mis.
Line a deep pie-plate with pastry. Pour in a portion of the mixture. Cover over with pie-crust rolled thin, then mere of the lemon mixture, dredging each layer with flour. Cover with another layer of crust, then the lemon mixture for the last to be covered with a top crust. This will make one large deep pie. Bake one-half hour.
1 large white potato grated.
Juice of 1 lemon.
White of 1 egg well-beaten.
1 cupful water. 1 cupful sugar. Pour this into an undercrust and bake. When baked, have ready the beaten whites of 2 eggs sweetened by 2 tablespoonfuls white sugar and flavored with a few drops of rose water. Spread this over the top of the pie and return to the oven to set, not brown. This pie should be just cold for dinner. The 3 yolks of the eggs may be utilized for the preparation of the lemon pie with two crusts given before. Or this pie may be put into two crusts, omitting the meringue, and using 1 whole egg instead of a white.