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Cream Pie and Its Variations

1 cup milk

1 teaspoon salt

1 tablespoon corn-starch

2 egg-yolks or I whole egg

¼ cup sugar

1 teaspoon vanilla

Scald the milk. Mix the corn-starch, sugar and salt, and add hot milk slowly. Cook twenty minutes over hot water. Beat the egg-yolks and add slowly, stirring rapidly. Cool and add vanilla. Put into a baked crust. Vary in any of the following ways: Banana or orange pie-Slice fruit into baked crust and cover with custard filling. Cover top with meringue made from eggwhites.

Chocolate pie-Use only seven-eighths tablespoon corn-starch. Add two squares of grated chocolate just before removing custard from the stove. Beat well. Cover with meringue.

Coconut pie-Add two tablespoons shredded coconut to the meringue made from the egg-whites.

Nut pie-Stir one cup of chopped nuts into the filling and sprinkle the top with a few. Raisins and nuts may be used together.

Spice pie-Add two teaspoons each of ground cloves and cinnamon to the cooked filling.

Date pie-Add one cup of chopped dates. Cover with meringue.