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Boston Cream Pie

Place four ounces sugar in a copper basin with four eggs and half teaspoon vanilla essence, place basin on range, and sharply whisk for twelve minutes. Take from range and add four ounces sifted flour, gently mix with skimmer two minutes, add two ounces melted butter, lightly mix a minute more, drop preparation in a buttered deep pie plate and set in oven to bake twenty minutes. Remove, let cool off, split pie in half, crosswise, spread a creme patissiere on the split side of both half cakes, join, close again, dredge powdered sugar over and serve.