(Two Pies.) crust.

1 1/2 cups of flour.

1/2 cup of butter.

2 tablespoonfuls of granulated sugar.

2 eggs.

cream filling.

1 pint of cream or milk.

Yolks of 6 eggs.

6 tablespoonfuls of granulated sugar.

2 tablespoonfuls of flour (rounding).

1 teaspoonful of vanilla.

meringue.

Whites of 6 eggs.

6 tablespoonfuls of granulated sugar.

A few drops of vanilla.

Sift the flour, add to it the sugar and butter; cut the butter well into the flour, then with the hands rub until all lumps are removed. Now add the eggs, beaten just enough to mix thoroughly; stir and work to a smooth paste. Divide into halves, form into balls and flatten out (one at a time) on the board. Now, roll gently and carefully, keeping just as round as possible, until, when you place the tin in which it is to be baked (which should be a layer cake tin) in the centre, there will be a border about one-half inch all around. Now, with a knife carefully cut away this border; place the center in the tin, pressing it out to the edge if it shrinks while transferring it to the pan; moisten around the edge with a pastry brush dipped into egg (a teaspoonful may be reserved for the purpose) , and then lay the paste which has been trimmed off, around the edge for a border. This gives it the appearance of a very large tart with a very small border. Pierce with a fork several times. Bake in a moderate oven until a good brown, watching carefully, and prick with a fork if they rise in the center. While they are baking, put the milk into a double boiler, beat the yolks until light, add the sugar, then the flour, and stir into the boiling milk; stir until thick, remove from the fire, add the vanilla, and when the crusts are baked, turn them out of the pan and place upon the inverted bottom, in order to have a perfectly flat surface. Now, put in as much of the filling as the crusts will hold. Make the meringue by beating the whites very stiff, and adding the sugar by degrees, just cutting it in, not beating any after sugar is added; add the vanilla, and put on top of the pies, making a border first and filling in the center after the border is complete. Place in a very moderate oven until a delicate brown. This must be served on the tin on which it is finished, or very carefully removed to a glass cake stand, as the surface must be perfectly level.