Select 6 pears of uniform size. Wipe and remove a thin paring, leaving stems on. Put in casserole and add ½ cup sugar and a few thin shavings from the lemon rind. Then pour over one-third cup of water, cover and bake until pears are soft. Remove pears from syrup and let stand in cold place until thoroughly chilled. Beat whites of two eggs until stiff, then add 2 tablespoons powdered sugar gradually, stirring constantly. Spread each pear with meringue. Sprinkle with powdered sugar and bake until delicate brown. Pour around sauce. Custard sauce: Mix 1½ tablespoon corn starch, 1/8 teaspoon salt, ¼ cup sugar. Pour two cups scalded milk gradually on mixture, return to double boiler and cook ten minutes, stirring constantly until mixture thickens, and afterwards occasionally. Beat yolks of 2 eggs and dilute with small quantity of mixture, then add remaining mixture and cook two minutes, chill and flavor. - Jenny Rough.