Two egg yolks; four heaping teaspoonfuls sugar; two cups milk; one-half tablespoonful butter; three even tablespoonfuls corn starch; one teaspoonful vanilla. Cook in double boiler until it thickens. Then spread on the baked pie crust, and put the whites beaten with sugar added on top, and brown slightly. To be eaten cold. Chocolate added makes a very delicious pie.
BUTTER SCOTCH PIE Mrs. William Molt
Make and bake crust first, before adding filling. One cup light brown sugar; butter size of an egg; one tablespoonful flour; pinch of salt; mix thoroughly, then add one cup of milk and boil in double boiler until thick; then add beaten yolks of two eggs. Add to the baked crust; beat whites of the two eggs stiff, with a little sugar and brown slightly in oven.
CREAM PIE Mrs. T. M. Butler
One egg, one tablespoonful of flour, three-fourths cup of sugar, butter size of a walnut, one pint of milk. Stir constantly while cooking until thickened and fill previously baked crust and sprinkle over with cocoanut and nutmeg.
BUTTER-SCOTCH PIE Mrs. P. D. Swigart
One and one-half ounces butter; three-fourths cup light brown sugar; two eggs; one and one-half cups sweet milk. Put butter in pan, mix in brown sugar, stirring constantly until caramel color, then add milk and boil until sugar is melted. Separate the yolks from whites, add to yolks one-half cup flour and one teaspoonful corn starch. Add enough water to make a thick paste, stir into ready baked pie crust, put whites to which sugar has been added on top and brown. Instead of whites of egg for top of pie, whipped cream may be substituted.
BUTTER-SCOTCH PIE Mrs. Earl Combs
One-half cup brown sugar; one-half cup white sugar; two yolks of eggs; two tablespoonfuls flour; one large cup milk; two tablespoonfuls butter; dissolve sugar and butter with a small amount of milk; and let boil until it threads a little. Mix flour with a little water to thin paste and then add milk and yolks of eggs. Stir all together and boil until smooth, thick paste. Put in baked crust. Whip whites, put in little sugar, and put on top. Bake a golden brown.
FILLING FOR PUMPKIN PIE Mrs. W. H. Hart