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Cream Pie

For Crust-One cup and a half of flour, three-fourths of lard, a pinch of salt, two tablespoons of water. Mix as usual. Line deep pie tin and bake before filling.

For Filling-Two eggs, one pint of milk, one-half cup sugar, two heaping tablespoons cornstarch; make into paste with cold milk. Heat milk in double boiler, separate eggs, add beaten yolks to milk with sugar, and add cornstarch last, stirring constantly until it thickens. Cook fifteen minutes, flavor with vanilla. Pour into pie and beat whites of eggs stiff for meringue top of filling. Serve very cold.

— Mrs. R. P. Conkling