Cream Pie

1 1/2 pt. rich milk, 2/3 cup flour laid lightly in cup, scant cup of sugar, 2 eggs, salt, 1 teaspn. vanilla. Mix flour, salt and sugar, put into oiled saucepan, pour boiling milk over, stirring until smooth, boil, add yolks of eggs, just heat, add vanilla, turn into baked granella or pastry crust. Meringue. With some brands of pastry flour, a scant measure only will be required. Thin slices of banana may be laid on the baked crust before the filling is put in, for banana flavor.

Cocoanut Cream Pie

Same as cream pie with 3/4 cup sugar only and about 3/4 cup desiccated cocoanut. (If cocoanut is fresh grated, use 1 cup sugar.) Add cocoanut just before putting filling into crust, reserving enough to sprinkle the top of the meringue before baking. Do not brown the meringue, just heat it until it puffs up and possibly tints the tips of the cocoanut.

Nut Cream Pie

Use chopped hickory or other nuts in place of cocoanut in Cocoanut Cream Pie.

Farina Cream Pie

Scant pt. rich milk, 1 tablespn. Hecker's, 1 1/2 tablespn. Am. Cereal Co's farina, 1/3 cup sugar, 2 eggs (3 eggs enough for 2 pies), 1 teaspn. vanilla. Heat milk and sugar to boiling, sift in farina and cook for 3/4 - 1 hour in double boiler; add slightly beaten yolks of eggs, just heat through, remove from fire, add flavoring, turn into baked granella or pastry crust. Meringue. Thin slices of banana may be used to flavor this pie also but it is delicious with no flavoring. Farina may be cooked 45 m. only, yolks and flavoring added and the filling be baked in the crust.

Cream of Rice Pie

1 qt. rich milk 1/3 cup sugar

1/3 cup rice pinch of salt

Cook all together until thick and creamy. Turn into baked crust, brown delicately over the top, cool.

Better the second day. Do not use with granella crust.

Caramel Cream Pie

Steep 1/4 - 1/3 cup cereal coffee in milk of cream pie, in double boiler for 15m., strain through 2 thicknesses of cheese cloth, add milk or cream to make 1 1/2 pt. Finish the same as cream pie. Flavor with vanilla.

The pie may be made with not very rich milk and covered, after cutting, with flavored, sweetened, whipped cream instead of being meringued.

Tomato Cream Pie

1 1/2 cup very rich milk 2/3 cup flour

1 1/2 cup strained tomato salt

1 cup sugar 2 eggs vanilla

Mix sugar and flour, pour boiling milk over, then boiling tomato, boil up, add salt and yolks of eggs, cook, add vanilla and put in baked crust. Meringue. Use a little more flour when pie is to be eaten the day it is made.

My Mother's Pie

1 pt. thick cream 1 tablespn. flour 1/3 - 1/2 cup sugar 1 egg

Mix and bake in 1 crust; serve in very small pieces. No flavoring but that of the cream is required and no meringue is necessary as the cream gives a beautiful finish to the top of the pie.

Parched Corn Cream Pie

2 2/3 cups rich milk 1/3 cup sugar

Y\ cup parched corn meal salt

3 eggs

Soak corn meal in milk 1 hour, cook until thickened; add salt, and eggs beaten with sugar. Put into crust and bake. One white may be beaten to stiff froth and stirred in last, and if wished, a little sugar may be sprinkled over the top.