Cream Pie
One quart cream, yolks of six eggs, ten tablespoons granulated sugar, one tablespoon butter, one tablespoon corn starch, a little salt, flavor with vanilla; stir butter and sugar together to a cream, then mix the corn starch with two tablespoons milk, then stir them in to the beaten yolks of the eggs, with butter sugar and cream; line your pie plates with rich puff paste and bake. When done, beat the whites of the eggs very stiff and add five tablespoons granulated sugar. Cover the pies with this meringue and return to the oven to brown.