ss that our home-made pies have
not." He replied, "The secret is the addition of this _bit of
flour_--not that it thickens the custard any to speak of, but prevents
the custard from breaking or wheying and gives that smooth appearance
when cut."

CREAM PIE.

Pour a pint of cream upon one and a half cupfuls of sugar; let it
stand until the whites of three eggs have been beaten to a stiff
froth; add this to the cream and beat up thoroughly; grate a little
nutmeg over the mixture and bake without an upper crust. If a
tablespoonful of sifted flour is added to it, as the above Custard Pie
recipe, it would improve it.

WHIPPED CREAM PIE.

Line a pie plate with a rich crust and bake quickly in a hot oven.
When done, spread with a thin layer of jelly or jam, then whip one
cupful of thick sweet cream until it is as light as possible; sweeten
with powdered sugar and flavor with vanilla; spread over the jelly or
jam; set the cream where it will get very cold before whipping.

CUSTARD PIE.

Beat together until very light the yolks of four eggs and four
tablespoonfuls of sugar, flavor with nutmeg or vanilla; then add the
four beaten whites, a pinch of salt and, lastly, a quart of sweet
milk; mix well and pour into tins lined with paste. Bake until firm.

BOSTON CREAM PIE.

_Cream Part._--Put on a pint of milk to boil. Break two eggs into a
dish and add one cup of sugar and half a cup of flour previously mixed
after beating well, stir it into the milk just as the milk commences
to boil; add an ounce of butter and keep on stirring one way until it
thickens; flavor with vanilla or lemon.

_Crust Part._--Three eggs beaten separately, one cup of granulated
sugar, one and a half cups of sifted flour, one large teaspoonful of
baking powder and two tablespoonfuls of milk or water. Divide the
batter in half and bake on two medium-sized pie-tins. Bake in a rather
quick oven to a straw color. When done and cool, split each one in
half with a sharp broad-bladed knife, and spread half the cream
between each. Serve cold.

The cake part should be flavored the same as the custard.

MOCK CREAM PIE.

Take three eggs, one pint of milk, a cupful of sugar, two
tablespoonfuls of cornstarch or three of flour; beat the sugar,
cornstarch and yolks of the eggs together; after the milk has come to
a boil, stir in the mixture and add a pinch of salt and about a
teaspoonful of butter. Make crust the same as any pie; bake, then fill
w