CHOCOLATE PIE. MRS. ALICE KRANER.

Grate a tablespoonful of Bakers chocolate in a dish; add one
tablespoonful of flour, the yolks of two eggs, and one-half cup sugar;
beat all together; add one pint sweet milk. Bake with lower crust.
Take the whites of eggs for frosting. This will make one large pie.



LEMON PIE. MRS. SUSIE B. DE WOLFE.

Grate the rind and squeeze the juice from two lemons; add two and
one-half cups of boiling water, three cups of sugar, one-half cup of
flour, the yolks of three eggs, and one tablespoon of butter; cook
until thick and clear; put in pans prepared with pastry, and bake.
Beat the whites of eggs with a little sugar; put over top, and brown
lightly.



LEMON PIE. MRS. H. A. MARTIN.

One lemon, the yolks of two eggs, one heaping cup of sugar, butter the
size of a walnut, three cups of water. Grate the rind of the lemon,
and squeeze out the pulp and juice; add the other ingredients; put in
a stew pan, and let come to a boil; then stir in one large
tablespoonful of corn starch, wet with cream. Bake crust first, and
turn in filling. Beat up the whites of two eggs, with a little pulver
ized sugar added, and put over the top. Put in oven, and brown a