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Squash Soufflé Pie

little of the water, and place the rest of the water over the fire in a saucepan; when the latter boils stir into it the wet cornstarch, and boil a minute after it thickens. Add the butter, and set the mixture aside to cool. Line a pie plate with paste, and when the filling has cooled add to it the lemon juice, the grated rind, and sugar to sweeten. Beat the mixture well, turn it into the crust, and bake about twenty minutes in a very quick oven. When done, spread over the top of the pie the beaten white of egg, sweetened with a teaspoon of sugar and flavored with a little lemon extract. Brown the meringue, and serve the pie cold.