Whites of two eggs, two tablespoonfuls sugar, one and one-half tablespoonfuls flour in a pint tin, fill it up with sweet cream, nutmeg to taste; use but one crust. Cover with frosting if liked. Mrs. M. R. Duff.

Cream Pie

Cover plate with crust and bake, watching carefully to press down the blisters. Cream; One cupful of milk heated to scalding, add one-half teaspoonful of corn starch mixed with a little cold milk, one-half teaspoonful of flavoring, one and one-half teaspoonfuls of sugar, yolks of two eggs. When cooked to proper consistency pour over the crust. Beat the whites of the eggs to a stiff froth, add sugar and then spread this over the top of the pie. Brown slightly in the oven.

Cora Ingmire.

Cream Pie

To one pint of cream add two-thirds cup of sugar and a tablespoon of flour mixed together, add white of two eggs well beaten and flavor to suit the taste. Margaret Candor.

Cream Pie

Stir to a cream one-half cup sugar and one tablespoonful of butter, add yolks of two eggs, two tablespoons of flour, two cups of rich milk, one-half teaspoon vanilla. Cook in double boiler until thick; fill baked crust. Beat the whites of two eggs with two tablespoons of sugar, spread over pie and brown.

Mrs. H. Crosby.

Cream Currant Pie

One cup cream, one egg, sugar to taste; then stir in currants to fill the pie. Bake, then cover with the beaten whites of two eggs with two tablespoons of sugar and return to the oven to brown lightly. Nannie L. Emrick.

Sour Cream Pie

One cup sour cream, one cup sugar, one-half cup raisins minced fine, one teaspoon cinnamon, one small teaspoon cloves, yolks of three eggs, using one white. Bake in one crust and use the reserved whites for frosting. Bess Bassett.

Sour Cream Pie

Mix a scant half cup of flour with one cup of sugar; season with nutmeg and cinnamon and add a cup of sour cream. Bake with one crust. Mrs. Chas. A. Freise.