Southern Cream Pie

One and one-quarter cups of milk, one-third cup butter, one-third cup of flour, one cup sugar, three eggs, one teaspoonful of vanilla. Put milk into double boiler, rub the butter and flour together and stir into the scalded milk, beat the yolks of the eggs until light, add the sugar, beat again until light, stir into the hot mixture and stir over the fire until thick (about two minutes). Take from the fire, add the vanilla; make a meringue of three egg whites and one-half cup of powdered sugar; add a few drops of vanilla. Pour the cream mixture into a hot baked crust, spread the meringue over the top and brown in a moderate oven.

Apple Custard Pie

One pint tart apples, stewed rather dry and sifted, one-half cup of butter, three-quarters cup of sugar, two rounding tablespoonfuls of powdered cracker, grated rind of one lemon, yolks of four eggs, whites of two eggs. While the apples are still hot, sift them and add the butter; when butter is melted, add the sugar, cracker and grated rind and last the well-beaten eggs. Bake in one crust. When done cover with a meringue made of two egg whites, two rounding tablespoonfuls of sugar and a few drops of vanilla. Return to the oven until a nice brown.