The Blue Grass Cook Book

page 207

      LEMON PIE (No. 1)
Mrs. R. H. Hanson

  1 cup of buttermilk,

  1 1/2 cups sugar,

  4 eggs,

  1 tablespoon butter,

  1 tablespoon cornstarch,

  Juice and rind of 2 lemons.

Beat the yolks and reserve the whites for the meringue.

Add the other ingredients and cook in a porcelain pan till thick.

Fill the shells, spread the meringue on top and brown in the oven.

      LEMON PIE (No. 2)
Miss Mary Bashford

  6 eggs, using 2 whites,

  2 lemons, if juicy--more, if dry,

  1 pint of sugar,

  1/2 pint of butter,

  1 spoon of sifted flour.

Add lemon juice last. Cook and add meringue.

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