STANLEY CURRANT PIE
For each pie, take one cup fresh currants, mash with potato masher, add three-quarters cup sugar. Take yolks of two eggs, beat to a froth; add one tablespoonful Gold Medal Flour very slowly, a little sugar and one tablespoonful water. Beat this into the mashed currants; put in crust and bake. When baked, beat whites of eggs to stiff froth, add one and one-half tablespoonfuls sugar, put over pie and set back in oven to brown. (Bake with only under crust.)