One cup of milk
1 cup water
1 heaping tablespoonful of flour
yolks of 2 eggs
a piece of butter size of a hickorynut
a piece of bitter chocolate 1/2 size of an egg
1 cup sugar

Put the milk and water in saucepan on stove to boil. While boiling, drop in lump of chocolate and stir until dissolved. Stir the sugar, eggs and flour together in a bowl; stir these into the boiling ingredients in the saucepan, until well cooked.

One pt. milk
2/3 cup sugar
2 tablespoons flour
1/2 cup cocoanut
2 yolks
and a very little salt

Mix the sugar, flour, cocoanut, salt, and yolks in a double boiler and gradually add the hot milk. Cook until thick. Flavor little with vanilla. Bake crust and when cooled add cream. Put 2 whites with 2 tablespoons powdered sugar on top. Brown.

Two eggs
2 cups milk
1 cup sugar
1 tablespoon cornstarch

Flavor with lemon or vanilla. Beat the yolks, sugar, and cornstarch together, and make like boiled custard; then put in a baked crust, and set in hot oven until it thickens. Beat the whites with a little sugar, flavor and put on top; brown in hot oven. This makes 1 pie.

Use juice and grated rind of 1 lemon
yolks of 2 eggs
1 cup of sugar
2 scant tablespoonfuls cornstarch
1 cup boiling water

Cook over water. Bake crust, then pour in mixture. Frost with whites of 2 eggs and 3 tablespoonfuls of sugar. Set pie in oven to brown.

One lemon, juice, pulp and rind chopped
1 egg
1 large cup of sugar
4 or 5 crackers
1/2 cup boiling water
1/2 cup chopped raisins

Pour the water on to the crackers and let them soak while preparing the rest. Do not put on an upper crust, or put on only strips of pie crust, as on a cherry pie. Twice this recipe will be enough for 3 pies.

Two cups of boiling water
juice of 1/2 lemons
rind of 1
1 cup of sugar
2 tablespoons of cornstarch wet in cold water
yolks of 2 eggs beaten in the corstarch

Mix and cook 20 minutes, stirring frequently. Bake in a rich crust, and spread over it the whites of the eggs, and brown.

One lemon, rolled, rind grated and all the juice
1 large apple grated
2 (V. & C.) crackers rolled fine
1 cup of sugar
yolks of 3 eggs well beaten

Beat all together thoroughly and bake with under crust. Beat whites to a stiff froth, add 2 tablespoonfuls sugar and spread on the pie. Put in oven and brown.

One cup sugar
piece of butter size of walnut
cream as for cake
juice and rind of 1 lemon
2 tablespoons sifted flour
1 cup of milk

Add well beaten yolks of 2 eggs; last of all beat whites of the 2 eggs very stiff and stir in. Bake 1/2 hour in a deep plate, moderate oven.

Thoroughly stir together 2 eggs, leaving out the white of 1, 3 tablespoonfuls of white sugar, 1 heaping tablespoonful of flour and a little salt. Slowly add 1 pt. rich milk or enough to fill the crust. Grate nutmeg over the top and bake carefully, never allowing the custard to boil. When done slip immediately upon an earthen plate, cover with meringue made of the white of 1 egg and 1 or 2 spoonfuls of sugar. Return to oven long enough to slightly harden the frosting. The addition of the flour will give firmness to the custard, allowing it to remain as cut when cold. The crust should be only moderately rich. Select the darker eggs for custards. For a very large pie use 3 instead of 2 eggs.

Two tablespoonfuls of butter, 6 eggs, 1 teacup sugar, 1 teacup sour cream, 1 cup strawberry preserves. Beat eggs, sugar and butter together, then put in cream and stir in preserves last. This will make 2 large pies. Bake with under crust. Meringue on top if desired.