5 quarts scalded milk 1 1/2 quarts heavy cream 1 1/2 cups potato flour

3 1/2 cups sugar

1 1/2 tablespoons salt

I cup cold milk

Four and one-half cups bread flour may be used instead of potato. Heat milk in double boiler. Mix flour with cold milk; add to scalding hot milk, and cook thirty to forty minutes, stirring constantly until thick and smooth, then occasionally. Add salt, sugar, and cream. When cold, the filling should not be stiff enough to seem solid or gummy, but should be delicate and creamy in consistency. If necessary, add extra milk or cream.

Fit crust to pie tins, building up good edges; prick all over bottom and sides with fork. Bake until done, but not brown. Put in filling, sprinkle with nutmeg; bake ten or fifteen minutes.