Lemon Pie-No. 1

Juice and rind of a large lemon, one cup of sugar, four eggs. Grate carefully the yellow rind of the lemon and squeeze out the juice, add the juice to sugar in a saucepan and stir a moment. Beat the yolks of the eggs in a bowl until light and creamy, beat the whites until stiff. Now put the sugar and juice over the fire and let boil a moment. Add the grated rind and pour gradually over the yolks, beating constantly, return to the fire and stir just a moment, remove and beat in by spoonfuls the stiffly beaten whites; give all a good beating and pour at once into two baked pie crusts, which should be hot. Bake a rich brown and serve hot or cold.

Lemon Pie-No. 2

Grated rind and juice of one lemon, one cup of boiling water, one cup of sugar, four level tablespoonfuls of corn starch, one rounding tablespoonful of butter, two eggs. Mix the corn starch with three tablespoonfuls of cold water and pour over it the boiling water, stir over the fire until clear, add the sugar, butter and grated rind and juice of the lemon, return to the fire and stir until it bubbles. Now stir in carefully the well beaten yolks of the eggs. Have ready a pie tin lined with a crust which should be baked and hot, turn the mixture into it; quickly as possible make a meringue of the two egg whites and two rounding tablespoonfuls of sugar, flavor this with a few drops of vanilla and spread over the pie. Put into a moderate oven until a delicate brown. All pies with one crust made with a cooked mixture should have the crust baked first. The most approved way of baking this crust is to invert the pie tin and bake the crust on the outside instead of the inside of the tin. When baked, turn it over, put it into the pie tin and finish as above.