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Cream Pie

A cream pie without cream makes a dainty dessert. Line a deep plate with good paste, pricking it in several places with a fork to let the air out and prevent blisters, and bake a delicate brown. To make the filling, put over the fire in a double boiler one large cup of milk. Stir together half a cup of sugar, a piece of butter the size of a walnut, a small half cup of flour, one tablespoon of cold milk and the yolks of two well-beaten eggs.

Mix until they are thoroughly blended, and add them to the milk when it boils.

Stir until it thickens, and when the flour is cooked take from the fire and flavor with vanilla. Fill the crust that has been baked with custard, beat the whites of the eggs to a froth, and add to them two tablespoons of powdered sugar; cover the top of the pie with them and brown lightly in the oven. The custard may be flavored with chocolate to make a change.