Lemon Pie Filling

3/4 cup sugar

2 tablespoons of flour

salt

1 egg yolk

3/4 cup water

3 tablespoons of lemon juice

1 grated lemon rind

1 tablespoon butter

*jotted on a 3x5 slip of paper 

Transparent Lemon Pie

Beat one whole egg and the yolks of two, add three-fourths cup of water and the strained juice of one lemon. Mix one cupful of sugar with two tablespoonfuls of flour, then add the eggs, water and lemon juice. Cook until it begins to thicken, then pour into a crust and bake. Beat up the whites of two eggs into a stiff froth then beat in one tablespoon of sugar and place on the top of the pie. Brown lightly in the oven. 

Contributed by Miss R. Riffe of Oklahoma