Date Cream Pie

1-1/2 c. stoned dates 1/2 c. water 2 eggs 2 c. milk 1/4 c. sugar 1/2 tsp. salt 1/8 tsp. cinnamon

Steam the dates in the water in a double boiler until they are soft. Rub through a sieve. Beat the eggs slightly and add them with the milk to the dates.
Add the sugar, salt, and cinnamon. Pour into a partly baked pie crust, place in a moderate oven, and continue the baking as for custard pie.

Lemon Pie No. 1

2 c. water 1 c. sugar 1/4 tsp. salt 1/3 c. corn starch 2 eggs 1/4 c. lemon juice
Grated rind of 1 lemon

Bring the water to the boiling point.
Mix the sugar, salt, and corn starch and add to the water. Cook directly over the flame until the mixture is thickened and then place in a double boiler. Separate the eggs, beat the yolks, and to them add the lemon juice and the grated rind of the lemon. Beat all well and add to the corn-starch mixture. Remove from the fire and pour into the baked crust of a pie. Make meringue of the egg whites and place on top of the filling. Brown in the oven, cool, and serve.

Lemon Pie No. 2

1-1/2 c. sugar 1/4 tsp. salt 2/3 c. corn starch 3 c. water 2 eggs Grated rind of 1 lemon 1/2 c. lemon juice 2 Tb. butter

Mix the sugar, salt, and corn starch and add to the boiling water. Cook directly over the flame until the mixture becomes thick. Then place in a double boiler. Separate the eggs, beat the yolks, and add to them the grated rind of lemon and the lemon juice.
Stir all into the corn-starch mixture.
Add the butter, and when it has melted remove from the heat. Pour the mixture into the baked crust of a pie. Make meringue of the egg whites, cover the filling with the meringue, and bake in a moderate oven until a delicate brown.