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Lemon Butter. Baker's Way

Good for pies, jelly cakes, tarts, turnovers, etc. 5 or six lemons. 1 pound of sugar. 1 cupful of water. 2 ounces of butter. 2 ounces of flour. 6 eggs. Set the water on to boil with the grated lemon rinds and juice in it, and the butter. Mix flour and sugar together dry, beat them in the boiling liquor then add the eggs and stir over the fire 10 minutes.

Lemon Tarts without Fruit. 6 ounces of bread or cracker crumbs. 1 quart of water. 1 pound of sugar. 1 rounded teaspoonful of tartaric acid. 2 tablespoonfuls of lemon extract. 5 eggs or ten yolks for richer color.

Mix all the ingredients together cold. The imitation of lemon mixture is very close, and the pie is better than the real that is sometimes made with green and bitter lemons.