For Three Pies

Line deep pie plates very thin with plain paste, fill with custard and bake about twenty minutes. For the custard, beat up six eggs with four ounces of powdered sugar, one tablespoonful of melted butter, one-half teaspoonful salt, add two ounces of flour, one teaspoonful of any extract you wish, and three pints of fresh milk; strain all together and bake twenty minutes. This mixture is also fine for cup custard. Bake about twenty minutes. To make sure that any kind of custard pie is done, stick a knife through the pie, and if you can remove it without any custard or milky paste sticking to it the pie is done.