For Two Pies

Boil one quart of milk with one-half pound of sugar (one cup), stir into this quickly, while boiling, four tablespoonfuls of corn starch, mixed with two or three eggs and one teaspoonful of any extract; a little butter may be added; you may also use grated lemon or orange peel, or two ounces of chocolate as required. Line a flat pie dish with American puff paste, dust well with cracker dust or flour, press another same size pie dish on top of the paste and set in the oven; when about half done take top dish off and bake until done; pour in cream and set away to cool.

Cream Meringue Pie

Beat only the whites of three eggs to a stiff froth; mix into it, light, one small cup of sifted powdered sugar; spread this over the cream and dust with a little sugar; brown in oven about three minutes.

Peach Meringue

European Style

Skin say six ripe peaches, cut them up into thin slices, mix with one cup of powdered sugar and divide on twelve deep saucers; then cover over with meringue, same as for cream meringue pie. If you have a canvas bag and tube you can ornament a little on top. Any other fresh fruit except berries can be used the same way.