Cream Pie

Line a tin pie plate with foundation paste (No. 135); raise up and pinch the edges; leave rest in a cool place, then cover the inside surface with buttered paper and fill with dry cherry pips or raw rice; partly cook the crust and empty out at once. Pour in a vessel four ounces of sugar, two and a half ounces of flour and three eggs; beat thoroughly, dilute with a pint of boiling milk, having a vanilla stick infused therein; transfer this preparation to a saucepan, thicken it over the fire and as soon as it begins to acquire consistency pour it into the crust and push into a slack oven to finish cooking.