Pour the boiling water on the dissolved corn-starch, and boil for five minutes.  Add the sugar and butter, the yolks of the eggs beaten to a froth, and last the lemon juice and rind.  Line the plates with crust, putting a narrow rim of it around each one.  Pour in the filling, and bake half an hour.  Beat the whites to a stiff froth; add half a teacup of powdered sugar and ten drops of lemon extract, and, when the pie is baked, spread this on.  The heat will cook it sufficiently, but it can be browned a moment in the oven.  If to be kept a day, do not make the frosting till just before using.  The whites will keep in a cold place.  Orange pie can be made in the same way.

SWEET-POTATO PIE OR PUDDING.

One pound of hot, boiled sweet potato rubbed through a sieve; one cup of butter; one heaping cup of sugar; half a grated nutmeg; one glass of brandy; a pinch of salt; six eggs.

Add the sugar, spice, and butter to the hot potato.  Beat whites and yolks separately, and add, and last the brandy.  Line deep plates with nice paste, making a rim of puff paste.  Fill with the mixture, and bake till the crust is done,—­about half an hour.  Wickedly rich, but very delicious.  Irish potatoes can be treated in the same way, and are more delicate.

SQUASH OR PUMPKIN PIE.

Prepare and steam as in directions on p. 194.  Strain through a sieve.  To a quart of the strained squash add one quart of new milk, with a spoonful or two of cream if possible; one heaping cup of sugar into which has been stirred a teaspoonful of salt, a heaping one of ginger, and half a one of cinnamon.  Mix this with the squash, and add from two to four well-beaten eggs.  Bake in deep plates lined with plain pie-crust.  They are done when a knife-blade on being run into the middle comes out clean.  About forty minutes will be enough.  For pumpkin pie half a cup of molasses may be added, and the eggs can be omitted, substituting half a cup of flour mixed with the sugar and spice before stirring in.  A teaspoonful of butter can also be added.

CHERRY AND BERRY PIES.

Have a very deep plate, and either no under crust save a rim, or a very thin one.  Allow a cup of sugar to a quart of fruit, but no spices.  Stone cherries.  Prick the upper crust half a dozen times with a fork to let out the steam.

For rhubarb or pie-plant pies, peel the stalks; cut them in little bits, and fill the pie.  Bake with an upper crust.

CUSTARD PIE.

Line and rim deep plates with pastry, a thin custard pie being very poor.  Beat together a teacupful of sugar, four eggs, and a pinch of salt, and mix slowly with one quart of milk.  Fill the plate up to the pastry rim after it is in the oven, and bake till the custard is firm, trying, as for squash pies, with a knife-blade.