CREAM PIE
Beat together two cupfuls of milk, half a cupful of sugar, two teaspoonfuls of flour, and the yolks of three eggs. Flavor with grated nutmeg, vanilla, or lemon, and boil, while stirring, for twenty minutes. Turn into a pie-tin lined with pastry which has been baked, and bake until done. Make a meringue of the whites of the eggs and three tablespoonfuls of powdered sugar. Spread on the pie and bake until puffed and brown.
CURRANT PIE
Line a buttered pie-tin with pastry, fill with stemmed currants, dredge with sugar, sprinkle with flour, cover with crossbars of pastry, and bake.
GOOSEBERRY PIE
Line a deep pie-tin with pastry and fill with stewed gooseberries sweetened to taste and flavored with grated nutmeg. Cover with crust, bake, and sprinkle with powdered sugar in serving.
LEMON CREAM PIE—I
Line a pie-tin with pastry and bake. Make a syrup of one cupful of sugar and two-thirds cupful of water. Thicken with a teaspoonful of flour beaten with the yolks of two eggs and add the grated rind and juice of a lemon. Cook until smooth and thick, stirring constantly, fill the crust, bake for five minutes, then cover with meringue and bake until puffed and brown.