til the custard is firm in the centre.

To test if custard is baked, gently insert a silver knife into the
custard, taking care that the knife does not pierce the crust.

Brushing the pastry with the shortening before pouring in the custard
prevents the moisture from soaking into the crust.

TO MAKE THE MERINGUE

Beat the whites of two eggs in a bowl, which is free from grease,
until stiff, and then cut and fold into the stiffly beaten whites of
the two eggs

One-half cup of pulverized sugar,
Three tablespoons of cornstarch.

Sift the sugar and cornstarch to thoroughly mix and then carefully cut
and fold into the whites of eggs.

On just how careful you are in cutting and folding this mixture will
determine the success of your meringues. After the whites are beaten
stiff they are full of little air bubbles, which if stirred break down
and become watery and then the entire mixture becomes flat and tough.
To prevent this, sprinkle the prepared sugar over the stiffly beaten
white of egg and then with a spoon cut down through the centre and
fold over; turn the bowl half-way around, then cut and fold again.
Repeat this until sufficiently mixed, then place on the hot pie,
sprinkle with granulated sugar and place in the oven to brown. Open
the oven door and let stand for a few minutes, then remove to a place
free from drafts where it will cool slowly, so as to prevent a sudden
shrinking of the meringue, due to a sudden chill.

To make cocoanut pie, add one-half cup of cocoanut to the custard pie
just before putting in the oven.

PEACH CUSTARD PIE

Crush a sufficient number of pared peaches to measure one cup. Place
in a mixing bowl and add

One-half cup of sugar.

Now place in a saucepan

Three-quarters cup of milk,
Two tablespoons of cornstarch.

Stir to dissolve and then bring to a boil. Cook for two minutes and
then pour very slowly, while beating hard to blend, on the peaches and
sugar that are blending in the mixing bowl.

Add

Yolks of two eggs,
One-quarter teaspoon of cinnamon.

Beat again and then pour into prepared pie plate lined with pastry and
bake in a slow oven. Use whites of eggs for meringue.

CUSTARD PIE

Now to prepare the filling for the custard pie, place in a mixing bowl

One-half cup of sugar,
One and one-quarter cups of milk,
Yolk of one egg,
Two whole eggs,
One-quarter teaspoon of nutmeg.

Beat with an egg-beater to thoroughly mix and then p