Pour a pint of cream upon one and a half cupfuls of sugar; let it stand until the whites of three eggs have been beaten to a stiff froth; add this to the cream and beat up thoroughly; grate a little nutmeg over the mixture and bake without an upper crust. If a tablespoonful of sifted flour is added to it, as the above Custard Pie recipe, it would improve it.
Line a pie plate with a rich crust and bake quickly in a hot oven. When done, spread with a thin layer of jelly or jam, then whip one cupful of thick sweet cream until it is as light as possible; sweeten with powdered sugar and flavor with vanilla; spread over the jelly or jam; set the cream where it will get very cold before whipping.
Put on a pint of milk to boil. Break two eggs into a dish and add one cup of sugar and half a cup of flour previously mixed after beating well, stir it into the milk just as the milk commences to boil; add an ounce of butter and keep on stirring one way until it thickens; flavor with vanilla or lemon.
Three eggs beaten separately, one cup of granulated sugar, one and a half cups of sifted flour, one large teaspoonful of baking powder and two tablespoonfuls of milk or water. Divide the batter in half and bake on two medium-sized pie-tins. Bake in a rather quick oven to a straw color. When done and cool, split each one in half with a sharp broad-bladed knife, and spread half the cream between each. Serve cold.
The cake part should be flavored the same as the custard.
Take three eggs, one pint of milk, a cupful of sugar, two tablespoonfuls of cornstarch or three of flour; beat the sugar, cornstarch and yolks of the eggs together; after the milk has come to a boil, stir in the mixture and add a pinch of salt and about a teaspoonful of butter. Make crust the same as any pie; bake, then fill with the custard, grate over a little nutmeg and bake again. Take the whites of the eggs and beat to a stiff froth with two tablespoonfuls of sugar, spread over the top and brown in a quick oven. .