Beat yolks good and add V* of the sugar, rind and juice. Cook in double boiler until thick. Cool. Beat whites until stiff, add rest of sugar. Then fold in Yo of the whites to the cooked part. Put into cooked crust and add rest of the whites on top and brown. Good. Mrs. Hill C. Trexler LEMON PIE 6 eggs 1 lemon juice 2 lumps of butter, size of egg 1 ' 2 cups of sugar Stir butter and sugar together and add eggs, 2 whole and 4 yolks (leaving 4 whites for meringue). Add lemon juice and place in un- cooked pastry and cook. Then add meringue which has been made with the 4 remaining whites, beaten stiff with 4 large tablespoons of sugar. Brown in oven. Use a little grated rind in the pies. Mrs. John E. Ramsay 100 LEMON TARTS 4 eggs 2 tablespoons melted butter 2 cups sugar Grated rind of 1 lemon 2 tablespoons lemon juice Mix as usual and bake in muffin pans. Mrs. G. L. Burke PARK LANE LEMON PIE V2 cup minute tapioca 2 tablespoons butter 2/3 cup sugar 1/3 cup lemon juice V2 teaspoon salt 1 teaspoon lemon rind 3 cups water 1 baked 9-incb pie sbell 2 egg yolks slightly beaten✪ Park Lane Lemon Pie Combine tapioca, sugar, salt and water in a saucepan and mix well. Bring mixture quickly to a full boil aver direct beat, stirring vigorously. Add butter, lemon juice, and rind. Turn into pie shell. Beat 2 egg whites until foamy; add *4 cup sugar, 2 tablespoons at a time, beating after each addition until blended. Then beat until the mixture stands in peaks. Pile lightly on pie and bake in moderate oven (350 degrees) 15 minutes. All measurements are level. Miss Abbie Peeler LEMON PIE Yellows of 4 egg (I use 2 whites but recipe does not call for that), 7 tablespoonsful of sugar, 1 dessert spoonful of butter, Juice of 1 lemon (a juicy one). Use the 2 remaining egg whites for meringue. This makes one pie. Mrs. E. D. McCall LEMON PIE 2 tablespoons cornstarch 2 eggs % cup sugar Salt 1 cup boiling water Grated rind V2 lemon Vi cup lemon juice 2 tablespoons sugar 1 tablespoon butter Combine cornstarch and % cup sugar. Add water slowly, stir- ring constantly. Cook over hot water stirring constantly until thick and smooth. Add slightly beaten egg yolk, butter, lemon rind and juice, and a few grains of salt. Cook 2 minutes. Pour into baked pastry shell. Cover with meringue made of the egg whites and 2 ta- blespoons sugar. Bake in slow oven (325 degrees) 20 minutes. Mrs. Currie Cates, Jr. NEVER FAIL CHESS PIE 2 cups granulated sugar Vi pound butter 3 eggs 4 tablespoons evaporated milk✪ Never Fail Chess Pie Use any good pastry recipe. This filling will make 15 chess pies or one large pie. Bake in slow oven. Mrs. C. F. Lemly 101 LEMON FLUFF PIE 3 egg yolks */2 cup sugar V± cup lemon juice 1/8 teaspoon, salt 1 teaspoon grated lemon rind Pastry shell 3 egg whites Beat egg yolks. Add lemon juice and grated rind, cook slowly until rather thick. Cool mixture and fold in egg whites, beaten stiff with sugar and salt. Pour into baked pastry shell. Bake 30 minutes at 325 F. Mrs. Osborne T. Snow CHESS PIES 12 egg yolks 1 pound white sugar % pound of butter (wash out 1 teaspoon nutmeg✪ Chess Pies salt Beat eggs, add sugar and beat well. Add butter and beat until light and fluffy. Add nutmeg. Bake at 250 degrees F. H. This will make 24 little individual pies. They are delicious. Out of my Auntie's cook book dated 1874.

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Beat yolks good and add V* of the sugar, rind and juice. Cook in double boiler until thick. Cool. Beat whites until stiff, add rest of sugar. Then fold in Yo of the whites to the cooked part. Put into cooked crust and add rest of the whites on top and brown. Good. Mrs. Hill C. Trexler LEMON PIE 6 eggs 1 lemon juice 2 lumps of butter, size of egg 1 ' 2 cups of sugar Stir butter and sugar together and add eggs, 2 whole and 4 yolks (leaving 4 whites for meringue). Add lemon juice and place in un- cooked pastry and cook. Then add meringue which has been made with the 4 remaining whites, beaten stiff with 4 large tablespoons of sugar. Brown in oven. Use a little grated rind in the pies. Mrs. John E. Ramsay 100 LEMON TARTS 4 eggs 2 tablespoons melted butter 2 cups sugar Grated rind of 1 lemon 2 tablespoons lemon juice Mix as usual and bake in muffin pans. Mrs. G. L. Burke PARK LANE LEMON PIE V2 cup minute tapioca 2 tablespoons butter 2/3 cup sugar 1/3 cup lemon juice V2 teaspoon salt 1 teaspoon lemon rind 3 cups water 1 baked 9-incb pie sbell 2 egg yolks slightly beaten Combine tapioca, sugar, salt and water in a saucepan and mix well. Bring mixture quickly to a full boil aver direct beat, stirring vigorously. Add butter, lemon juice, and rind. Turn into pie shell. Beat 2 egg whites until foamy; add *4 cup sugar, 2 tablespoons at a time, beating after each addition until blended. Then beat until the mixture stands in peaks. Pile lightly on pie and bake in moderate oven (350 degrees) 15 minutes. All measurements are level. Miss Abbie Peeler LEMON PIE Yellows of 4 egg (I use 2 whites but recipe does not call for that), 7 tablespoonsful of sugar, 1 dessert spoonful of butter, Juice of 1 lemon (a juicy one). Use the 2 remaining egg whites for meringue. This makes one pie. Mrs. E. D. McCall LEMON PIE 2 tablespoons cornstarch 2 eggs % cup sugar Salt 1 cup boiling water Grated rind V2 lemon Vi cup lemon juice 2 tablespoons sugar 1 tablespoon butter Combine cornstarch and % cup sugar. Add water slowly, stir- ring constantly. Cook over hot water stirring constantly until thick and smooth. Add slightly beaten egg yolk, butter, lemon rind and juice, and a few grains of salt. Cook 2 minutes. Pour into baked pastry shell. Cover with meringue made of the egg whites and 2 ta- blespoons sugar. Bake in slow oven (325 degrees) 20 minutes. Mrs. Currie Cates, Jr. NEVER FAIL CHESS PIE 2 cups granulated sugar Vi pound butter 3 eggs 4 tablespoons evaporated milk Use any good pastry recipe. This filling will make 15 chess pies or one large pie. Bake in slow oven. Mrs. C. F. Lemly 101 LEMON FLUFF PIE 3 egg yolks */2 cup sugar V± cup lemon juice 1/8 teaspoon, salt 1 teaspoon grated lemon rind Pastry shell 3 egg whites Beat egg yolks. Add lemon juice and grated rind, cook slowly until rather thick. Cool mixture and fold in egg whites, beaten stiff with sugar and salt. Pour into baked pastry shell. Bake 30 minutes at 325 F. Mrs. Osborne T. Snow CHESS PIES 12 egg yolks 1 pound white sugar % pound of butter (wash out 1 teaspoon nutmeg salt Beat eggs, add sugar and beat well. Add butter and beat until light and fluffy. Add nutmeg. Bake at 250 degrees F. H. This will make 24 little individual pies. They are delicious. Out of my Auntie's cook book dated 1874.

The Gertrude Bobbitt Circle cook book