FILLING.--Yolks of four eggs, one quart of milk, a little salt, and
one-half cup of sugar. Bake with under crust only. Flavor to taste.
ORANGE CREAM PIE. MRS. P. G. HARVEY AND MRS. W. C. RAPP.
Beat thoroughly the yolks of two eggs with one-half cup of sugar; add
one heaping tablespoon of flour, and one even tablespoon of corn
starch, dissolved in a little milk; pour into one pint of boiling
milk, and let cook about three minutes; cool; flavor with extract of
orange, and pour into a baked crust. Beat the whites to a stiff
froth; add one-half cup of sugar; flavor with extract of orange;
spread on top; put in oven and let it slightly brown.
CHESS PIE. IVA FISH.
Three-fourths cup of sugar; butter the size of an egg, yolks of three
eggs, one tablespoon of flour, one pint of milk; flavor with nutmeg.
beat all well together; heat the custard to near boiling; fill pie and
bake. Put white of eggs on top; sprinkle with sugar and brown in
oven.
CREAM PIE. MISS LOURIE, NEW YORK.
One cup of sour cream, one cup of sugar, one cup seeded and chopped
raisins, one egg and a pinch of salt. Bake with two crusts.
CREAM PIE. MRS. A. C. AULT.
One cup of milk, one-half cup of sugar, one tablespoonful of corn
starch, yolks of two eggs. Cook milk, sugar, and eggs together; then
stir in the corn starch, and put into baked crust.
MERINGUE.--Whites of two eggs, well beaten with two tablespoonfuls of
sugar.
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