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Custard Pie

Roll out on the corner of a table a quarter pound pie paste to half inch wider than the pie plate. Lightly butter a deep pie plate, lay the paste over, press it down with the thumbs all around the edge, trim off any superfluous paste and with the aid of pincers pinch all around the border. Line the inside of the paste with a sheet of white paper, fill up with dried white beans, egg the board all around and set in the oven for fifteen minutes. Remove to a table. Carefully crack four fresh eggs into a bowl, add four ounces sugar, one teaspoon vanilla essence, three-quarters of a pint cold milk and two gills cold cream; thoroughly beat up with a whisk for two minutes. Remove the beans and paper from the pie plate and wipe the inside of the plate. Then press the preparation through a cheesecloth into the pie plate. Set in the oven to bake for twenty minutes. Remove, sprinkle a little powdered sugar over and serve either hot or cold.