Juice and grated rind of 1 lemon. 1 cup sugar. 1 cup water.

1 tablespoon corn starch or 2 of flour.

2 yolks of eggs well beaten.

Mix all together and cook in a basin over water. Line a pie-plate with paste, put in the mixture and bake till the crust is done. Then whip the whites of eggs to a stiff froth with 2 tablespoons of sugar, spread over and brown in the.

Lemon Pie

2 lemons.

4 eggs.

2 cups water.

2 tablespoons melted butter.

2 cups sugar.

1 soda crackers rolled.

Squeeze the juice of both lemons, and grate the rind of one. Mix the yolks of the eggs with the other ingredients. Cover the pan with crust, pour the mixture in and bake till the crust is done. Beat the whites to a stiff froth, stir in four spoons sugar, put it on the pie and set it in the oven for a delicate browning. This is for 2 pies.

Lemon Pie With Two Crusts

For 3 pies take 3 lemons, grated rind and juice, 3 tablespoons sugar, same of flour, 3 eggs, 1 pint of syrup, mix well.

Lemon-Potato Pie

1 raw potato, grated.

1 lemon, prated, with juice.

1 cup sugar. 1 cup water.

Bake with 2 crusts.

Lemon-Molasses Pie

Mrs. M. M. Jones, Nashville, Tenn.

1 pint best syrup.

2 tablespoons melted butter.

Put into a bowl, and dredge in a teaspoon of flour. Then grate the yellow rind of .2 small lemons and squeeze out the juice. Stir together. Line a pie-tin with paste. Put a layer of the mixture in, then a layer of crust as thin as a wafer; then another layer, until there are 3 layers of crust; then the mixture and a top crust. This makes 2 deep, round pies.

Lemon-Tapioca Pie

Mrs. T. S. Bidwell, Chicago.

2 tablespoons tapioca soaked in 1 cup water over night.

1 lemon, juice and grated rind.

1 cup sugar.

1 egg. Bake in 2 crusts.