RICE PIE.
For two pies, take two tablespoons of rice; wash and put it into a farina boiler with a quart of milk; cook until perfectly soft. Let it cool; add three eggs, well beaten, with three tablespoons of sugar and one of butter; a little salt, cinnamon and a few stoned raisins. Bake with under crust.
Mrs. W. N. S.
CREAM PIE.
One pint of milk, scalded; two tablespoons of corn starch, three tablespoons of sugar, yolks of two eggs. Wet the starch with a little cold milk; beat the eggs and sugar until light, and stir the whole into the scalding milk. Flavor with lemon or vanilla, and set aside to cool. Line a plate with pie crust and bake; fill it with cream, and cover it with frosting made of the whites of the eggs, beaten dry, with two tablespoons of sugar. Bake a delicate brown.
Mrs. Edwin Pancost.
CREAM PIE ELEGANTE.
For one pie, beat together one cup sugar, one-half cup corn starch, two eggs. Stir into one pint hot milk; when well cooked and cool, flavor and put between crusts which have been baked and are cold.