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Custard Pie

For one deep pie allow two eggs; one-half teaspoon of salt; one-half cup of sugar; one-half teaspoon of cinnamon; one pint (large measure) of milk. Place the sugar, salt and spice in a quart cup, stir well together, then add the beaten eggs and sufficient milk to fill the quart measure. Bake for fortyfive minutes, inserting a silver knife to determine if it is quite cooked. There should be not enough heat to cause the custard to boil, for this will make it appear watery; the oven should, in fact, be a little more moderate than for most pies.