Juice and grated rind of 1 large lemon, 1 cup sugar, 2 eggs, 2 tablespoons (rounded) flour, 1 cup milk, put the sugar into the yolk, and beat, add flour and beat again; add milk, fold in the stiffly beaten whites, being careful not to beat the mixture after the whites are added. Bake as a custard; the whites rise to the top while baking and form a sort of meringue. Wafer may be used instead of milk, if strong taste of lemon is desired. - Mrs. J. H. Nathan, Glenwood, 111.

Lemon Pie With Two Crusts

Beat 2 eggs light, and stir into them 2 cups of sugar; add a pt. of water, 3 tablespoons of cracker-dust, the same quantity of flour, rubbed to a paste with a little cold water, the grated rind of one and the juice of 2 lemons. Beat hard, add a pinch each of cinnamon and nutmeg, and turn the mixture into pie-plates lined with pastry. Cover with an upper crust, cut gashes in this for the escape of the steam, and bake in a steady oven for 40 minutes. - Mrs. W. H. Nepper, Thornton, 111.

Lemon Raisin Pie

1 cup seeded, chopped raisins, the juice and grated rind of a lemon, 1 cup of cold water, 1 tablespoon of flour, 1 cup of sugar, 2 tablespoons of butter. Stir lightly together and bake with upper and under crusts. - Mrs. Conklin, 914 N. Sth Ave., Maywood, 111.

Lemon Pie Without Lemons

Beat yolks of 2 eggs (save whites for frosting) with 3/4 cup sugar until smooth. Then stir in 3 tablespoons of vinegar, and add 2 heaping tablespoons of flour, and stir until thoroughly mixed together; add 1 cup of boiling water, stir well, then set over fire until thickened. - Mrs. F. L. Myers, Flossmore, 111.