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Lemon Pie. Best Hotel Kind

1 pound of white sugar. 5 lemons. 1 quart of water or milk. 2 ounces of corn starch. 15 yolks of eggs-or 8 whole eggs. 1 ounce of butter. Put the sugar in a saucepan, grate in the lemon rinds--the yellow only--and squeeze in the juice without the bitter seeds. Pour in the water and set the saucepan on to boil. Mix the 2 tablespoonfuls of starch with a little cold water, pour it into the saucepan when the syrup is boiling and immediately take it off the fire. Then mix in the yolks slightly beaten--and the butter. They are not to be cooked in it. Bake in pie pans lined with puff--paste rolled out thin. Sift powdered sugar over the pies when done, or else meringue over with the white of eggs and sugar.

Can one advocate simplicity and short bills of fare and a few things well cooked, and then give six ways of making lemon pies and other things similar? Yes. Not for one person to make the same thing six ways so much as for six persons to pick out the method that suits their particular circumstances and style of table they cook for. And as with pie mixture so with many other things in this book. For the cheapest covered lemon pie of the great bakeries.