LEMONS. 89 



Line a pie-plate with crnst, 'and have the top crust rolled 

 ready to use; Ftir the lemon sliot'S with the egfg and sugar 

 and pour into the plate, cover quickly and bake in a quick 

 oven. 



Liemon and Raisin Pie. — Peel one large lemon , cut it 

 in thin slices, and turn over it one cup of seeded raising 

 which have been steeped till nearly tender in a little water. 

 Steep again till the lemon is tender, add two tablespoonfuls 

 of flour, made smooth in a little cold water, one cupful cf 

 sugarand boil, stirring constantly, till it thickens. Bake 

 in twocris s. 



Molasses Lemon Pie. —One cupfal sugar, one cupful 

 molasses, one cupful water, one and a half tablespoonfuls 

 flour, two lemons and one egg. This makes one pie. 



Liemon Cream Pie.— For one large pie, take the juice 

 of two medium sized lemons and the grated yellow peel of 

 one, a tablespoonful of corn-starch, a teaoupf ul of cold wa- 

 ter, one of granulated sugar, and three eggs. Heat to the 

 boiling-point half the water, the lemon juice, the rind and 

 the sugar, and pour it over the remainder of the water into 

 which the corn-starch has been mixed, stirring all the 

 while. Set the whole back on the range and let it come to 

 a boil again, then set it away to cool. When cold add the 

 yolks of three well-beaten eggs, and bake in a deep pie-plate 

 lined with paste. Bake half an hour, then cover the pie 

 with a meringue made by beating the whites of the eggs to 

 a stiff froth with two large tablespoonfuls of powdered sug- 

 ar. Two eggs will make a pie good, though less rich. 



Lemon Custard Pie.— Grate the rind of one lemon 

 and squeeze the juice on one teaoupf ul of sugar and a ta- 

 blespoonful of flo ur, mixed together. Beat to a froth the 

 yolks o! three eggs, and stir into them one cupful of new 

 milk, then mix in the sugar, flour and juice, and bake in a 

 plate lined with paste. 



Lemon Pie. (Catherine Owen.) — Half a cupful of fine 



