Washington Cream Pie
Crust:
Eggs, 6.
Vanilla, 1 teaspoonful.
Flour, 1 rounded cup.
Sugar, 1 cup.
Lemon juice, 2 teaspoonfuls.
Beat the yolks of the eggs till very thick; add the sugar, vanilla, and lemon juice. Beat the whites of the eggs very stiff, fold half the whites into the yolk and sugar, then half the flour, then the remainder of the whites and the rest of the flour. Divide this batter into two pie-pans and bake. When cold, split each cake and put in the filling.
Filling:
Milk, 2 cups.
Eggs, 2.
Flour, ½ cup.
Butter, 2 tablespoonfuls.
Sugar, 1 cup.
Vanilla, 1½ teaspoonfuls.
Put three-fourths of the milk into a double boiler, together with the milk, and set on the range. Beat the eggs very light; add the sugar, flour, and the remainder of the milk. Beat till perfectly smooth, and when the milk in the boiler is scalding hot, stir in the mixture. Beat till smooth, and cook thoroughly; when cool, add the vanilla. If made a day or two before serving, and kept on ice, the quality of these pies is greatly improved.