1 pint of milk, 1 pint of cream, 6 eggs. Line a deep dish with thin pie crust and sprinkle seeded raisins over the bottom crust. Beat the eggs light; leave out 3 whites for frosting. Add 1 small cup of sugar to the eggs, put with the cream and milk, and pour into the crust after putting in the flavor, either lemon or vanilla, and bake in the oven until custard is set. Beat the three whites, add some powdered sugar, return to the oven after putting the whites on top, until the top is a light brown.

Mrs. Ruth R. Crapo.