LEMON PIE, No. 1

Cover the reverse side of a deep pie-plate with a rich puff paste, and bake a light brown.  Remove from the oven until the filling is prepared.  Take a large juicy lemon, grate and peel and squeeze out every drop of juice.  Now take the lemon and put it into a cup of boiling water to extract every particle of juice.  Put the cup of water on to boil with the lemon juice and grated peel, and a cup of sugar; beat up the yolks of four eggs very light and add to this gradually the boiling lemon juice.  Return to the kettle and boil.  Then wet a teaspoon of cornstarch with a very little cold water, and add also a teaspoon of butter and when the boiling mixture has thickened remove from the fire and let it cool.  Beat up the whites of the eggs to a very stiff froth, add half of the froth to the lemon mixture and reserve the other half for the top of the pie.  Bake the lemon cream in the baked pie-crust.  Add a few tablespoons of powdered sugar and half a teaspoon of cream of tartar to the remaining beaten whites.  If you desire to have the meringue extra thick, add the whites of one or more eggs.  When the pie is baked take from the oven just long enough to spread the meringue over the top, and set back for two or three minutes, leaving the oven doors open just the least bit, so as not to have it brown too quickly.

LEMON PIE, No. 2

Line a deep pie-plate with nice crust, then prepare a filling as follows:  After removing the crust from two slices of bread about two inches thick, pour over it one cup of boiling water; add one dessertspoon of butler, and beat until the bread is well soaked and smooth; then add the juice and rind of one lemon, one cup of sugar, the yolks of two eggs, well beaten, and a little salt; mix well; fill pie with mixture and bake in hot oven until firm.  Beat white of two eggs to a stiff froth, add four tablespoons of powdered sugar and spread on top and brown.

MOCK MINCE PIE

Pare, core, and chop fine eight tart apples.  Add one cup of seedless raisins, one-half cup of currants, one ounce of chopped citron, one-half teaspoon each of cinnamon, cloves, spice and mace, a tiny bit of salt and grated nutmeg.  Pour over whole one tablespoon of brandy, and juice and rind of one lemon.  Line bottom and sides of plate with crust, fill in with mixture, and put strips of dough across.

MINCE PIE