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(450 degrees F). This recipe makes 2 crusts. The following basic recipes have been tried and have easy directions for making. The first two recipes are my favorites and the last four recipes are favorites from Ann Brown of Woodville. Lemon Meringue Pie 2 cups water 3 tablespoons com starch 2 tablespoons flour 1 cup sugar 3 eggs 4 tablespoons lemon juice 1 teaspoon grated lemon rind 1 teaspoon salt Line pie plate loosely with pastry and bake quickly until light brown. Put water on to boil; mix com starch, flour and sugar with 1/2 cup cold water until smooth; mix in 6gg yolks; add slowly to boiling water. Cook five minutes, stirring constantly; add lemon juice, rind and salt. Pour into baked crust. Beat egg whites; add three tablespoons sugar and one teaspoon baking poser and spread thickly on top of pie. Bake in hot oven about five minutes until light brown. Custard Pie 1 1/2 tablespoons Hour 4 tablespoons sugar 1/8 teaspoon sail 2 eggs 2 cups scalded milk 1/2 teaspoon vanilla Few grains nutmeg Plain pastry Mix flour, sugar, slat and wellbeaten eggs together. Add the scalded milk, vanilla and nutmeg. Line a pie pan with Plain Pastry and pinch with fingers to make a fancy edge. Pour in the custard mixture and bake in a quick oven (425 degrees F) 10 minutes. Reduce heat to a slow oven (300 degrees F) and bake 20 minutes, or • until custard is firm. When done, a sil
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