Corn-Starch Custard Pie.

6 eggs.
3 pints of milk.
6 tablespoonfuls of white sugar.
2 tablespoonfuls of corn-starch.
2 teaspoonfuls essence bitter almonds.

Boil the milk, stir in the corn-starch wet with milk. Boil one minute and cool. When cold, beat in the sugar, the yolks and two whites. Flavor, and bake in open shells of paste. When the custard is “set,” draw to the door of the oven, and cover with a méringue made of the reserved whites whipped stiff with two tablespoonfuls of white sugar and a teaspoonful of vanilla. Do this quickly and close the oven until the whites begin to color. Eat cold.

Fourth Week. Thursday.