Great-Grandma Ruth's Lemon Meringue Pie

1 1/2 cup sugar
2 cups boiling water
4 Tablespoons flour
4 Tablespoons corn starch
4 egg YOLKS (reserve whites for meringue)
2 grated lemon rind
6 Tablespoons lemon juice
2 teaspoons butter

Mix cornstarch, flour, sugar.
Add boiling water gradually, stirring constantly.
Cook 10 minutes over low heat.
Add butter, egg yolks, rind, juice of lemon and cook 2-3 minutes.
When filling is cool pour into baked pie shell.

Meringue:
Beat egg whites stiff and dry.
Add 3-4 Tablespoons of sugar to whites gradually.
Spread on pie.
Place in oven and bake meringue.

Great-Grandma Ruth's Shrimp Cocktail

4 cans small shrimp
3 16 oz bottles of catsup
1 Tablespoon horseradish
1 Tablespoon worcestershire sauce
1 1/2 Tablespoons prepared mustard
dash of garlic salt, pepper, salt
juice of 2 lemons
1 cup celery

Serves 20