Five eggs; five tablespoonfuls of sugar ; one quart of milk; one-third cupful of prepared flour; one lemon, a large one, juice and grated peel; a pinch of salt. Heat the milk, stir in the flour wet with a little cold milk, and heat again, stirring all the while. Pour upon the beaten yolks and sugar; cook for one minute. Take from the fire and beat in the lemon-juice and grated rind. Have ready, baked and hot, some shells of puff-paste lining pate-pans. Fill with the mixture and cover each with a meringue made of the whipped whites and a little powdered sugar. Put into the oven to set, and lightly color the meringue. Eat fresh, but not hot.

Christmas Lemon Tart

Two cupfuls of sugar; one cupful of butter; six eggs; two lemons; two large tablespoonfuls of brandy ; one teaspoonful of grated nutmeg.

Beat butter and sugar together, add the whipped yolks, the juice of one lemon and the rind of two, the nutmeg, the brandy, and the stiffly beaten whites of the eggs. Bake in small pastry-shells and use no top crust.

Amber, Or "Transparent," Lemon Pie

Cream half a pound of butter with a pound of sugar; beat in the yolks of six eggs ; the juice and grated peel of a lemon; half a teaspoonful of nutmeg and a tablespoonful of brandy; finally, the whites of four eggs, whipped stiff.

Bake in open pie-crust, washed over with the white of an egg. When done, spread upon the top the whites of two eggs, beaten to a meringue, with two tablespoonfuls of sugar, and a little lemon-juice. Leave in the oven a few minutes to set the meringue. Eat cold.