Cream Pie.
Make a rich paste, roll out and cover your plates.
CREAM:—Put a pint of milk to boil, break 2 eggs into a dish and add 1 cup of sugar, ¹⁄₂ cup of flour, after beating well, stir into the milk as it commences to boil, stir until it thickens use any flavor you prefer, fill the pie tins and bake.
Cocanut Pie.
1 pint of milk, add 2 eggs well beaten, 1 scant teaspoon of salt, 2 large tablespoons of cornstarch. The cornstarch should be mixed smooth with milk and eggs beaten up in it, sweeten, season to taste with nutmeg. Pour into the pie pans lined with paste, bake in a moderate oven.
Cherry Pie.
Line the dish and with ripe cherries regulating the quantity of sugar used by their sweetness, sift over this a small tablespoon of flour, a little butter and a sprinkle of cinnamon or nutmeg, then cover and bake.
Rhubarb Pie.
Skin the stalk, cut in small pieces, line the plate and well with raw fruit, strew lavishly with sugar and sprinkle over this a little flour and flavor with cinnamon and pieces of butter strewed over the top. Cover and bake about ³⁄₄ of an hour.