1 Cupful of Sweet Cream White of One Egg 2/3 Cupful of Sugar 1 Teaspoonful of Vanilla
Bake with two crusts. Beat white of egg till stiff; add sugar, beat again; stir in the cream and flavor.
=Old-Time Custard Pie=
1 Pint of Milk 3 Eggs 4 Tablespoonfuls of Sugar 1/2 Teaspoonful of Salt
Line a deep plate with pie-crust, rolling it large enough to pinch up a little edge around the plate. Beat the eggs thoroughly, add sugar and salt, and beat again; then add the milk and stir well. Pour into the plate. Bake until it rises, being sure to remove from the oven before it wheys. Grate over the top a little nutmeg. The quality of the pie depends largely on the baking.
=Frosted Lemon Pie=
1 Lemon 1 Cupful of Sugar 1 1/2 Cupfuls of Milk 3 Eggs 2 Tablespoonfuls of Flour
Beat the yolks of the eggs, add the flour, the juice and rind of the lemon. Beat all together, add a little of the milk, and sugar; beat, then add the rest of the milk. Line a plate with crust, the same as for custard; pour in this mixture and bake, being careful not to let it whey when it is done. Beat the whites of the eggs to a stiff froth, add two tablespoonfuls of sugar, spread over the top, and set in the oven to brown.
=Mock Mince Pie=
1 1/2 Crackers 1 Cupful of Raisins 1/2 Cupful of Molasses 1/2 Cupful of Sugar 1/3 Cupful of Vinegar 1 Cupful of Steeped Tea 1 Egg Spices of all kinds (1/2 Teaspoonful of each)