Add
one well beaten egg for each pie, also one tablespoonful of cream, if
you have it, for each, together with sufficient milk to give the
required thickness when cooked. Sugar and salt to your taste, flavor
with nutmeg, adding also a little ginger. Use deep custard plates;
bake, rather slowly at first, until well thickened and nicely brown on
top.
APPLE CUSTARD PIE.
From MRS. ANNIE L. Y. ORFF, of Missouri, Alternate Lady Manager.
One cup milk; yolks of two eggs; four grated apples; small spoon of
melted butter; one-half cup sugar; nutmeg to flavor; pinch of salt.
Bake in one crust. Make a frosting with whites of eggs and two spoons
of sugar. Brown delicately.
CREAM PIE.
From MRS. M. R. LEE, of Mississippi, Lady Manager.
Put one-half pint milk and one-half cupful sugar in a frying pan and
let it come to a boil; then dissolve one tablespoonful corn starch in
a little milk reserved from the half pint. Add to it the beaten yolk
of one egg, stir into the boiling milk, and when thickened and smooth,
remove and add a little salt and lemon flavoring. Pour into a flaky
crust that has been just baked, and frost with the white of one egg
and one tablespoonful sugar; place in hot stove till a delicate brown.
CREAM PIE
From MRS.
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