Lemon Pie. (No. 1.)

One cupful of sugar, half a cup of sweet cream, two small lemons, two eggs; if you have no cream use milk; in that case, add one tablespoonful of melted butter. Beat the yolks of the eggs very light, add sugar and beat again, then the juice of both the lemons and the grated yellow rind of one. Line your pie-tin with crust, add the cream to the mixture just before putting in the oven. Bake until the custard is firm; draw to the front of the oven, spread evenly over the top a merringue of the whites of the two eggs, beaten stiff with two tablespoonfuls of pulverized sugar; return to the oven until it sets. To be eaten cold. Use no cornstarch, and no more milk than directed.

Lemon Pie. (No. 2,)

Three eggs, one cupful of sugar, two teaspoonfuls of flour, the same of cornstarch, one large lemon or two small ones. Beat the yolks with the rest of the ingredients, as for cake, till very light, then add milk enough to fill the pie. Boil like custard. Bake the crust and pour in the mixture. Beat the whites of the eggs to a stiff froth, add a little sugar, and spread this over the pie.

Lemon Pie. (No. 3.)

In the first place, I make a good paste and line a pie-plate with it; then, before it is put in the oven, cover the crust with a plate, bottom side up, to prevent it from puffing up. When the crust is done, remove the plate, and put in the following mixture: Two large lemons or three small ones, one coffeecupful of sugar, one-half cup of cornstarch, two eggs, one pint of boiling water, piece of butter the size of a hickorynut. Dissolve the cornstarch in a little cold water, and stir it into the boiling water; add the butter and sugar and boil three minutes, stirring all the time; set it off the stove and let it get cold; then add the rind and juice of the lemons, and the yolks of the eggs, well beaten; beat the mixture well and fill the shells with it; beat the whites of the eggs to a stiff froth, add half a cup of powdered sugar, frost the pie, and place it in the oven to set the icing. Eat cold. Lemon pie made in this way is delicious.

Orange Pie

Grate the yellow rind of one fresh orange, take the juice and pulp of two large oranges, add to them one cupful of sugar and the beaten yolks of three eggs; mix one cupful of milk with the whites of the eggs, beaten to a stiff froth; bake in puff paste.