BOSTON CREAM PIE.

Cream Part.—­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.

Crust Part.—­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.

MOCK CREAM PIE.

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.

FRUIT CUSTARD PIE.

Any fruit custard, such as pineapple, banana, can be readily made after the recipe of APPLE CUSTARD PIE.

CHERRY PIE.

Line your pie plate with good crust, fill half full with ripe cherries; sprinkle over them about a cupful of sugar, a teaspoonful of sifted flour, dot a few bits of butter over that.  Now fill the crust full to the top.  Cover with the upper crust and bake.

This is one of the best of pies, if made correctly, and the cherries in any case should be stoned.

CURRANT PIE.

Make in just the same way as the “Cherry Pie,” unless they are somewhat green, then they should be stewed a little.

RIPE CURRANT PIE.

One cupful of mashed ripe currants, one of sugar, two tablespoonfuls of water, one of flour, beaten with the yolks of two eggs.  Bake; frost the top with the beaten whites of the eggs and two tablespoonfuls powdered sugar and brown in oven.

GREEN TOMATO PIE.

Take medium-sized tomatoes, pare and cut out the stem end.  Having your pie-pan lined with paste made as biscuit dough, slice the tomatoes very thin, filling the pan somewhat heaping, then grate over it a nutmeg; put in half a cup of butter and a medium cup of sugar, if the pan is rather deep.  Sprinkle a small handful of flour over all, pouring in half a cup of vinegar before adding the top crust.  Bake half an hour in a moderately hot oven, serving hot.  Is good; try it.