CUSTARD PIE.
It is a general rule to put eight eggs to a quart of milk, in making custard pies; but six eggs are a plenty for any common use. The milk should be boiled and cooled before it is used; and bits of stick-cinnamon and bits of lemon-peel boiled in it. Sweeten to your taste with clean sugar; a very little sprinkling of salt makes them taste better. Grate in a nutmeg. Bake in a deep plate. About 20 minutes are usually enough. If you are doubtful whether they are done, dip in the handle of a silver spoon, or the blade of a small knife; if it come out clean, the pie is done. Do not pour them into your plates till the minute you put them into the oven; it makes the crust wet and heavy. To be baked with an under crust only. Some people bake the under crust a little before the custard is poured in; this is to keep it from being clammy.