CREAM PIE.
Make a boiled custard, with one pint of milk, yolks of two eggs well beaten, and three tablespoonfuls of sugar, place in double boiler and thicken with one tablespoonful of flour that has been blended with melted butter, add one half teaspoonful of vanilla, let cook until flour is thoroughly done (if too thick a little more milk can be added). Have ready a baked pastry, fill with the mixture; then whip the whites of the two eggs to a very stiff froth and add one half cupful sugar and a few drops of flavoring, spread over the pie; set in oven just long enough to set the frosting and touch it with delicate brown. Serve cold. A chocolate pie can be made after the same method by omitting the yolks of the eggs and beating into hot milk one-fourth cake of chocolate.