2 egg yolks
2 tablespoons water
Mix flour and sugar, add yolks of eggs slightly beaten and diluted with water. Wash currants, drain, remove stems, then measure; add to first mixture and bake in one crust; cool, and cover with Meringue I. Cook in slow oven until delicately browned.
Cream Pie
Bake three crusts on separate pie plates. Put together with Cream Filling and dust over with powdered sugar. If allowed to stand after filling for any length of time, the pastry will soften.
Custard Pie
2 eggs
3 tablespoons sugar
⅛ teaspoon salt
1½ cups milk