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Lemon Pie

(I.) Mix two tablespoonfuls of corn starch with one breakfast cupful of hot water, pour it into a stewpan, and stir over the fire until boiling. Then mix in the grated rinds and juice of two lemons and three-fourths of a pound of powdered sugar; when cool stir in the yolks of four well-beaten eggs, line some buttered plates with a good rich crust, pour the mixture in, and bake until the crust is done. Beat the whites of two eggs together with six tablespoonfuls of sugar, and when very light and frothy pour it over the pies, place them in the oven again, and bake till slightly browned. Serve either hot or cold. (2.) Make a good paste, and line a deep pie-dish with it. Stir together the following: The grated rinds and juice of two lemons, one breakfast cupful of finely-chopped raisins, one teacupful of cracker-dust, one breakfast cupful of boiling water, and one and one-half breakfast cupfuls of sugar. Stir all these ingredients in a saucepan over the fire until they boil, and then fill the dish with them; put an upper crust on the pie, wetting the edges to make it adhere, brush the surface with beaten eggs, make two or three little cuts in it, and bake in a moderate oven until well-browned.