Lemon Raisin Pie

1 large lemon.

1 c. sugar.

1/2 c. raisins.

2 tbsp. flour.

1 tbsp. butter.

1 c. water.

Spk. salt.

Cream butter, add sugar, flour and salt, then the lemon juice, water and raisins, and bake with two crusts in a moderate oven about three-quarters of an hour.

Lemon Pie

1 c. boiling water.

3/4 c. sugar.

3 tbsp. corn starch.

1 tbsp. butter.

2 eggs.

Juice and grated rind of one lemon.

Mix sugar and corn starch together, pour in boiling water slowly to avoid lumping. Cook till thick. Beat yolk of eggs and pour into the yolk the hot mixture, return to the fire and cook for a few moments, then add butter and the lemon juice and grated rind. Pour into a pie shell which has been previously baked. Beat whites of eggs stiff, add 3 tablespoonfuls of powdered sugar and 1/4 tablespoonful vanilla; beat well and spread on top of pie. Place in a moderate oven long enough to brown the top.