h the
mixture, and bake. The top may be ornamented with pastry cut in fancy
shapes if desired.

JELLY CUSTARD PIE.--Dissolve three tablespoonfuls of nice, pure
fruit jelly in very little warm water, add one and one half cups of milk
and two well-beaten eggs, stirring the whites in last. Bake with under
crust only. Jellies are usually so sweet that no sugar is needed. Apple,
raspberry, currant, strawberry, and quince jellies all make nice pies,
prepared in this way.

LEMON PIE.--Take four tablespoonfuls of lemon juice (one large
lemon or two small ones will yield about this quantity), the grated
yellow portion only of the rind of half a lemon, and two thirds of a cup
of sugar. Beat the lemon juice and sugar together. Braid a slightly
heaping tablespoonful of cornstarch with as little water as possible,
and pour over it, stirring constantly, one half pint of boiling water,
to thicken the starch. Add the lemon and sugar to the starch, and let it
cool; then stir in the yolks of two eggs and half the white of one, well
beaten together. Beat thoroughly, pour into a deep crust, and bake. When
done, cover with the remaining whites of the eggs, beaten with one and a
half tablespoonfuls of sugar, and brown lightly in the oven.

LEMON MERINGUE CUSTARD.--Heat two cups of milk to boiling, add a
tablespoonful of cornstarch well braided with a little cold milk; let
the whole simmer till thickened, stirring constantly. Allow it to cool,
add one third of a cup of sugar and the beaten yolks of two eggs. Bake
in an under crust, and cover with a meringue made of the whites of the
eggs beaten to a stiff froth with two tablespoonfuls of sugar mixed
with grated lemon peel. If liked, a spoonful of lemon juice may be
added, a few drops at a time, during the beating of the meringue.

ONE-CRUST PEACH PIE.--Pare and remove the stones from ripe, nice
flavored peaches; stew till soft in the smallest quantity of water
possible without burning. Rub through a colander, or beat smooth with a
large spoon. Add sugar as required. Bake with one crust. If the peach
sauce is evaporated until quite dry, it is very nice baked in a granola
crust. When done, meringue with the whites of two eggs whipped stiff
with two tablespoonfuls of sugar. The flavor is improved by adding by
degrees to the egg while whipping, a tablespoonful of lemon juice.
Return to the oven and brown lightly. Serve cold.

Canned peaches or stewed dried peaches may be used in place of the