Mix all ingredients thoroughly. Pack in jars. Store in cold, dry place. Allow to stand 24 hours before using.
Custard Pie
3 eggs
3/4 cup sugar
1 teaspoon salt
2 cups milk
1 teaspoon vanilla extract
Beat eggs; add sugar, salt and scalded milk slowly. Line pie plate with paste, [page 26], pour in custard. Bake in moderate oven 25 to 30 minutes. The custard is baked when a knife put in center comes out dry.
Cocoanut Pie is made the same way, adding 1 cup fresh grated cocoanut, and using only 2 eggs. Bake as above.
Pumpkin Pie
2 cups stewed and strained pumpkin
2 cups rich milk or cream
3/4 cup brown or granulated sugar
2 eggs
1/4 teaspoon ginger
1/2 teaspoon salt
1 teaspoon cinnamon
Mix pumpkin with milk, sugar, beaten eggs, ginger, salt, cinnamon, and beat 2 minutes. Pour into pie tin which has been lined with pastry. Place in hot oven for fifteen minutes, then reduce heat and bake 45 minutes in moderate oven.
Rhubarb Pie
2 cups rhubarb
1 cup sugar
1 tablespoon corn starch or flour
1/4 teaspoon salt