Line a deep plate with pie-crust, rolling it large enough to pinch up a
little edge around the plate. Beat the eggs thoroughly, add sugar and
salt, and beat again; then add the milk and stir well. Pour into the
plate. Bake until it rises, being sure to remove from the oven before
it wheys. Grate over the top a little nutmeg. The quality of the pie
depends largely on the baking.



=Frosted Lemon Pie=

1 Lemon
1 Cupful of Sugar
1 1/2 Cupfuls of Milk
3 Eggs
2 Tablespoonfuls of Flour

Beat the yolks of the eggs, add the flour, the juice and rind of the
lemon. Beat all together, add a little of the milk, and sugar; beat,
then add the rest of the milk. Line a plate with crust, the same as for
custard; pour in this mixture and bake, being careful not to let it
whey when it is done. Beat the whites of the eggs to a stiff froth, add
two tablespoonfuls of sugar, spread over the top, and set in the oven
to brown.



=Mock Mince Pie=