when cold.

707. +Lemon Pie (plain).+-- Mix 1 tablespoonful cornstarch with 1/2 cup
cold water, add 1/2 cup boiling water, 3/4 cup sugar and boil for a few
minutes; remove from fire, add the juice of 1 lemon, 1/2 the grated
rind, 1 egg and set aside to cool; line a pie plate with crust, put
in the mixture, cover with a thin, rich crust and bake a light
brown; serve cold dusted with sugar.

708. +Lemon Meringue Pie.+-- 5 large eggs, 1/2 tablespoonful butter, 1
cup sugar and the juice and grated rind of 1 large lemon; beat 4
yolks to a cream and add the grated rind and juice of lemon; put the
butter in a small saucepan over the fire; as soon as melted add the
beaten yolks and stir over the fire to a creamy thickness; remove it
from fire and when cold mix with 1 cup sugar and 1 whole egg; next
line a large (not too deep) pie plate with fine pie crust, ornament
the edge either with the pastry wheel or lay strips of paste around
the edge cut on one side into scallops, brush the surface of crust
all over with beaten egg and sprinkle over a little finely sifted
bread or cracker crumbs; put in the lemon mixture, put the pie into
a medium hot oven and bake till done; in the meantime beat the 4
remaining whites to a stiff froth and add 2 tablespoonfuls sifted
powdered sugar and a little grated lemon peel; when the pie is done
take it from the oven just long enough to spread over the meringue;
return it again to oven for a few minutes and serve when cold.

709. +D'Artois (or Pie of Marmalade).+-- Divide 1/2 pound puff paste
into 2 parts; roll one part out into a thin square piece and spread
over it, 1/2 inch thick, apple marmalade 1/2 inch from the edge; roll
out the remaining half into a piece of same size, hold it on the
rolling pin and lay over the marmalade; wet the edge of first paste
and press the 2 edges together; cut the top paste with a sharp knife
into strips, first lengthwise, then crosswise, like lattice work;
put in a tin pan and bake in a medium hot oven to a delicate brown;
when done dust powdered sugar over and let it remain for a few
minutes in the oven to glaze; then remove and serve when cold. Any
kind of marmalade or cream may be used.

710. +Allnumettes.+-- Roll out 1 pound puff paste 16 inches long and
5 inches wide and spread over a clear icing made as follows:--Beat
the white of 1 egg to a froth, add 4 tablespoonfuls powdered sugar,
2 drops lemon juice and beat it for 5 minutes; spread this over the
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