Custard Pie I

To 2 well-beaten eggs add scant 1/2 cup sugar, a pinch of salt, and 1 teasp flour. Beat all well together and then stir in milk enough to fill a pie tin, lined with a good rich crust. Grate a little nutmeg over the pie, if liked. This is fine-the flour seems to add to the richness of the custard and because of its use less eggs are required.- [Mrs. F. H. M., N. Y.

Custard Pie II

To the yolks of 4 eggs and the whites of 2 eggs add 2 cups rich creamy milk, 1/2 cup sugar, 1/2 teasp salt and any preferred flavoring. Pour this into a pie tin lined with a good crust and bake. When done frost with a meringue made of the whites of 2 eggs and 2 tablesp powdered sugar. Return to the oven a few minutes to brown lightly.- [Mrs. L. G., Cal.

When making custard pie use the milk hot, and the custard will turn out much more solid.- [Mrs. L. H., Pa.