whole of the consistency of thin batter. Add a handful of currants and flavor with nutmeg or cinnamon. Pour over single crust as for custard pie and bake in moderate oven.—Mrs. H. W. Bruedigam.
Cranberry Pie.
One cup of cranberries, ½ cup raisins, 1 cup sugar, ½ cup hot water, 1 tablespoon vanilla, 1 tablespoon butter, 1 teaspoon flour mixed in with sugar. Mix all these ingredients together in a bowl. Line pie plate with crust, pour in the mixture, place top crust on and bake 20 minutes. This is delicious, and tastes like cherry pie.—Mrs. R. Albrecht.
Cream Pie.
Two cups milk heated to scalding, ½ cup sugar mixed with 2 tablespoons flour, then add 1 tablespoon butter and well beaten yolks of 2 eggs, any desired flavoring. Bake crust almost done, add custard. Beat whites of eggs, put on top and brown.—Mrs. A. L. Dunfrund.
Custard Pie.
Beat well the yolks of 3 eggs. Stir thoroughly a tablespoon of sifted flour into 3 tablespoons of sugar; this separates the particles of flour so there will be no lumps. Add it to the yolks, put in a pinch of salt, a teaspoon full of vanilla and a little grated nutmeg; now add the beaten whites and lastly a pint of scalded, not boiled milk, which has been cooled. Mix this in by degrees and turn all into a deep pie tin lined with crust and bake 25 to 30 minutes.—Mrs. Hunt.
Corn Custard Pie.
One cup grated corn, ½ cup of milk, salt and cayenne to taste, butter the size of a walnut, 1 rounded tablespoon corn starch, yolks of 2 eggs. Bake with an under crust only, and when done cover with a meringue made from the whites of 2 eggs, to which add a pinch of salt and a pinch of cream of tartar, but no sugar. Brown delicately.—Mrs. Albrecht.
