th an egg-beater and add 1/2 cup of
sugar. Boil 3 cups of sweet milk, pour over the eggs and sugar, add 1
teaspoonful of butter and a pinch of salt, 1/2 teaspoonful of vanilla.
The mixture should fill a one-quart measure. When the custard has
cooled, pour either into the deep pie-pan, lined with pastry, holding
one quart, or into two ordinary pie-tins holding one pint each. Place
the custard pie in a quick oven, that the crust may bake before the
custard soaks into the crust; then allow oven to cool and when the
custard is "set" (which should be in about 35 minutes) remove from the
oven and serve cold. The custard should be the consistency of thick
jelly. Scalding the milk produces a richer custard.

PLAIN RHUBARB PIE

Line a pie-tin with rich crust, skin rhubarb and cut into half-inch
pieces a sufficient quantity to fill 3 cups. Mix together 1 cup of
sugar and 1/4 cup of flour. Place a couple tablespoonfuls of this on
the bottom crust of pie. Mix sugar and flour remaining with 3 cups of
rhubarb and fill the crust. Moisten the edge of crust with water,
place on top crust, press two edges of crust together (having cut
small vents in top crust to allow steam to escape). Bake in a moderate
oven about 30 minutes, when top crust has browned pie should be baked.

MARY'S CREAM PIE

Bake crusts in each of two pie-tins. For filling, 1 pint of milk, 1
generous tablespoonful of corn starch, 2 tablespoonfuls of sugar, 2
yolks of eggs (well beaten), 1 teaspoonful of vanilla. Cook all
together until mixture thickens and when cooled put in the two baked
crusts.

Mix the stiffly beaten whites of two eggs with two tablespoonfuls of
pulverized sugar and spread over cream filling in pies and brown
lightly in oven.

Always prick the lower crust of a pie carefully with a fork to allow
the air to escape; this will prevent blisters forming in the crusts
baked before filling crusts with custards.

APPLE CUSTARD PIE

To 1 cup of hot apple sauce (unsweetened) add a tiny pinch of baking
soda, 1 tablespoonful of butter, 1 cup of sugar, grated rind and juice
of half a lemon or orange, 2 egg yolks, 1/2 cup of sweet cream and 1
large teaspoonful of corn starch. Line a pie-tin with pastry, pour in
this mixture and bake. When the pie has cooled spread over top a
meringue composed of the two stiffly beaten whites of eggs and two
tablespoonfuls of pulverized sugar flavored with a little grated
orange or lemon peel. Brown top of pie in ov