7 ounces sugar - a cupful.

3 lemons.

1 cup rich cream.

6 yolks of eggs and 2 whites.

Place the sugar in a bowl and grate the lemon rinds into it with a tin greater, and then squeeze in the juice. Beat the yolks of eggs light and mix the cream with them; pour this to the lemon and sugar, and just before filling the pie crusts with the mixture whip the two whites to a froth and stir them in.

Use puff-paste to line the pie pans. The mixture will fill two pies, or three if small. It is hard to bake without browning the top too much, so they should be under the shelf of the oven. These rich pies do not need frosting, only a dredging of powdered sugar.

Cost of material - sugar 5, lemons 6, cream 6, eggs 12, paste 6; 35c for 10 portions, or 3 or 4 cents each order.