Custard Pie, Plain

Boil a quart of milk with dozen peach leaves or the rind of a lemon. Turn it off and let cool. Stir in 4 beaten eggs, 4 tablespoonfuls of sugar, a pinch of salt. This will make two pies." 'Bake in deep pie dishes with one crust. One teaspoonful of cornstarch or 1 tablespoonful of flour rubbed smooth with cold milk and boiled with the milk, after the flavoring leaves are removed, will take the place of 1 egg. There should be a heavy rim to all one-crust pies. Vanilla makes a pleasant flavor. If flour is used and peach leaves omitted, the milk need not . boiled.

Custard Meringue Pie

Make a nice custard-filling as above, using the yolks only, and reserving the whites to form the meringue or frosting. Bake the pie. Beat the whites, add 1 tablespoonful of white sugar, spread over the top and return to the oven to brown lightly.

Custard Peach Pie

Line a pie-tin with a rich paste, make a custard using the yolks of 3 eggs, 1 pints of rich milk, 2 tablespoonfuls of sugar. Place in the tin a layer of canned, stewed or fresh peaches well sugared. Bake in a well-heated oven. Frost when done. Other fruit may be used.

Custard Cake

Use the rule for Feather Layer Cake. Flavor with almond extract. Bake in three or four layers, spreading between them the following custard:

Custard

2 cupfuls milk, when it boils add 2 heaping tablespoonfuls of corn-starch or flour, rubbed smooth in a little cold milk. 2 eggs well-beaten. 1 cupful sugar.

1 teaspoonful almond extract. Put the custard between the layers of cake while both are warm. Cook the custard by setting the dish in boiling water until it thickens. Add the flavoring last.

Labor-Saving Custard Pie

1 quart of milk. 4 eggs.

4 tablespoonfuls of flour.

4 tablespoonfuls of sugar. Salt slightly, flavor with nutmeg or other spice. Beat the eggs thoroughly, rub the flour smooth in a little of the milk, and mix all together. The flour will settle on the bottom and sides of the pan forming a complete crust. Bake in a deep, square breadpan one hour.