Cream Peach Pie.
Make as directed in Saturday, Fourth Week in August; but lay the upper crust on lightly, slightly buttering the lower at the point of contact. When the pie is done, lift the cover and pour in a cream made thus: 1 cup (small) of rich milk, heated; whites of 2 eggs, whipped and stirred into the milk; 1 tablespoonful of sugar; ½ teaspoonful of corn-starch wet up in milk. Boil three minutes. The cream must be cold when it goes into the hot pie. Replace the crust, and set by to cool. Eat fresh.
Third Week. Sunday.