ng water; stir over the fire till it
boils and cook the cornstarch, say two or three minutes; add
teaspoonful of butter and a cupful of sugar; take off the fire and,
when slightly cooled, add an egg well beaten and the juice and grated
rind of a fresh lemon. Bake with a crust. This makes one small pie.

LEMON PIE. No. 4.

Two large, fresh lemons, grate off the rind, if not bitter reserve it
for the filling of the pie, pare off every bit of the white skin of
the lemon (as it toughens while cooking); then cut the lemon into very
thin slices with a sharp knife and take out the seeds; two cupfuls of
sugar, three tablespoonfuls of water and two of sifted flour. Put into
the pie a layer of lemon, then one of sugar, then one of the grated
rind and, lastly, of flour, and so on till the ingredients are used;
sprinkle the water over all, and cover with upper crust. Be sure to
have the under crust lap over the upper, and pinch it well, as the
syrup will cook all out if care is not taken when finishing the edge
of crust. This quantity makes one medium-sized pie.

ORANGE PIE.

Grate the rind of one and use the juice of two large oranges. Stir
together a large cupful of sugar and a heaping tablespoonful of flour;
add to this the well-beaten yolks of three eggs, two tablespoonfuls of
melted butter. Reserve the whites for frosting. Turn this into a
pie-pan lined with pie paste and bake in a quick oven. When done so as
to resemble a finely baked custard, spread on the top of it the beaten
whites, which must be sweetened with two tablespoonfuls of sugar;
spread evenly and return to the oven and brown slightly.

The addition of the juice of half a lemon improves it, if convenient
to have it.

BAKERS' CUSTARD PIE.

Beat up the yolks of three eggs to a cream. Stir thoroughly a
tablespoonful of sifted flour into three tablespoonfuls of sugar; this
separates the particles of flour so that there will be no lumps; then
add it to the beaten yolks, put in a pinch of salt, a teaspoonful of
vanilla and a little grated nutmeg; next the well-beaten whites of the
eggs; and, lastly, a pint of scalded milk (not boiled) which has been
cooled; mix this in by degrees and turn all into a deep pie-pan lined
with puff paste, and bake from twenty-five to thirty minutes.

I received this recipe from a celebrated cook in one of our best New
York bakeries. I inquired of him "why it was that their custard pies
had that look of solidity and smoothne