Having no eggs left after breakfast, made a kind of pie that serves in place of pudding and needs none.

At the Kissimmeequick Hotel - a noted resort on the Kissimmee River - they have one of those little customs with which no fault can be found of keeping a standing favorite dish always on the bill of fare, and there it is custard pie, regularly, there being another kind of pie and the pudding and cream to make the changes on. But there the supplies are by no means regular in arriving, and when they have no eggs they make custard this way:

4 cups milk - a quart.

1 small cup butter - 6 ounces.

1 1/2 cups sugar - 12 ounces

1 level cup flour - 4 ounces.

Boil the milk with the butter in it and a spoonful of the sugar to prevent burning. Mix the flour and sugar together dry, stir them into the boiling milk quickly with a wire egg beater, like making mush and take from the fire as soon as it begins to thicken. It will finish cooking in the pies. Line 2 deep custard pie plates with crust rolled very thin and pour the whole 3 pints of mixture into them - if you have people enough to eat so much, if not. of course the receipt can be divided. The butter is the only flavoring needed in this mixture and must be good. Bake in a slack oven until the filling begins to rise in the middle. It will rise and flow over the edge if baked too long. Cost of mixture here 17 cents and crusts of rich paste 10 cents for two. Cut each pie in eight - they are deep enough for that. Can be made richer yet with cream.

617 - Chocolate Butter Pie Without Eggs

The same as No. 577 with a small cup of grated chocolate added to the milk when put on to boil with the butter in it. Chocolate flavor is not good in combination with eggs, but it is with butter and cream. Chocolate custard frozen is not much esteemed, but chocolate with pure cream is one of the favorite ices. So this chocolate butter pie is the best flavored compound of the sort that can be made. If wanted as good as it can be, use a pound of sugar and half a pound of butter to a quart of milk and four ounces flour and the cup of chocolate. Makes three pies large and deep, each to cut in eight.