Lemon Pie
Grate the rind and squeeze the juice of two lemons. Still two tablespoonfuls corn-starch into two teacups hot water, and boil, stirring well. Add three-quarters of a pound of granulated sugar. When cool, add the yolks of four eggs well beaten, then the lemon-juice and grated rind, stirring the whole well together. Line the plates with rich pastry, and pour the mixture in. Bake until the crust is done. Beat the whites of the eggs very light, add six ounces powdered sugar, pour over the pies, set them again in the oven, and slightly brown. This will make two pies.-Mrs. T.M.C. Lemon Pie.
One cupful sugar, one cupful sweet milk, one tablespoonful flour, one tablespoonful butter, three eggs, one lemon. Mix the grated rind and juice of the lemon with the yolks of the eggs and the sugar. Add the milk next, and then the butter and flour. Bake in a paste. After it is cold, spread on the whites of the eggs, frothed and sweetened.-Mrs. McG. Lemon Pie.
Yolks of four eggs, white of one, beaten very light; grated rind and juice of one large lemon; five heaping tablespoonfuls sugar. Bake in an undercrust till the pastry is done. Froth the whites of three eggs with five tablespoonfuls sugar. Spread over the pies and bake again till brown.-Mrs. Col. S. Lemon Pie.
One tablespoonful butter, creamed with two cups of sugar, yolks of six eggs, grated rind and juice of four lemons, four heaping tablespoonfuls flour. Mix well. Add a cupful butter milk, and one teaspoonful soda. Froth and sweeten the whites of the eggs and put them on top the pies.-Mrs. N.