Apple Custard Pie

1 cupful strained, stewed apple. 1 cupful sugar. 1 egg, well-beaten.

A little grated nutmeg. 1 cupful cream.

Mix all together in order. Pour into a bottom crust and bake in a moderate oven half an hour. Makes one pie.

Marlborough Pie

Mix like "Marlborough Pudding," saving the whites of the eggs for a "Meringue," and bake in a bottom crust.

Custard Pie

3 eggs, yolks only.

3 tablespoonfuls sugar.

1 pint milk. Flavoring.

Beat the eggs with the sugar. Mix in the cold milk and flavoring. Pour into a bottom crust previously baked a little, taking care to press the dough down firmly and evenly before baking, to prevent its puffing up. Have the oven very hot; in a few minutes the custard will become set or firm. Take it out instantly or it will curdle.

If you like, grate nutmeg over the top.

For Another Way to make custard for custard pie.

Cornstarch Pie

1 pint milk.

1/2 cupful sugar.

1 tablespoonful cornstarch.

2 eggs (yolks only). 1/2 teaspoonful vanilla.

Mix like "Cornstarch Custard."

Bake like "Custard Pie," but in a moderate oven, as in this the milk is hot.

Sweet Potato Custard Pie

2 cupfuls sweet potato, boiled. 1/2 cupful butter (less will do)

1 quart milk, 2 cupfuls sugar. 6 eggs, beaten light.

A pinch of salt. 1 tablespoonful cornstarch. 1 teaspoonful vanilla, or other extract.

Pass the potato through a sieve while hot and add the butter before it cools. Put the milk on to boil, reserving one quarter of a cupful. In this dissolve the salt and cornstarch, and stir into the milk while boiling. Add the eggs, beaten with the sugar, stirring fast till it thickens. Remove from the fire; add the vanilla, and pour it over the potato.

Mix smooth; pour into a bottom crust; bake in a moderate oven, until firm (about twenty minutes).

This makes four pies. Or it may be baked in a deep dish, as a pudding.

Potatoes left from dinner will do if great care is taken to work them smooth by pouring the hot custard over them gradually.

Cream Pie

No. 1,

1 pint cream.

1/2 cupful pulverized sugar.

3 eggs, whites only. A little grated nutmeg.

Sweeten the cream, add the eggs, beaten stiff; pour into a bottom crust, and grate the nutmeg over the top. Bake in a hot oven. Or, bake four thin round sheets of pie crust, and when cold fill each two with the mixture, as soon as mixed, and serve at once without baking. Makes two pies.

No. 2.

1 egg.

1 cupful pulverized sugar. 1 cupful cream.

A pinch of salt.

A little flour.

A little nutmeg or lemon rind.

Beat the egg with the sugar; add the cream and salt; pour into a bottom crust; dredge a little flour over it, and grate on a little nutmeg, or lemon rind.

Bake in a hot oven until firm, or prepare like "Cream Pie, No. 1."

Makes one small pie.