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Stanley Currant Pie

For each pie, take one cup fresh currants, mash with potato masher, add thre-quarters cup sugar. Take yolks of two eggs, beat to a froth; add one tablespoon flour very slowly, a little sugar and one tablespoon water. Beat this into the mashed currants; put in crust and bake. When baked, beat whites of eggs to stiff froth, add one and one-half tablespoons sugar, put over pie and set back in oven to brown. (Bake with only under crust).