BUTTERSCOTCH PIE (Carmelized Sugar Method)

1 cup sugar (reserve 2 tablespoons)
1 tablespoon butter
2 tablespoons cream
4 tablespoons flour
1/4 cup milk
2 egg yolks
1 teaspoon vanilla
1/4 teaspoon salt
1 3/4 cups milk
Meringue:
2 egg whites
4 tablespoons sugar
1/2 teaspoon vanilla

After removing the 2 tablespoons of sugar, put the remaining sugar in a heavy iron skillet with the butter and cream.  On medium heat, melt and permit mixture to brown to a dark golden sirup (Yes, that is the way it is spelled in this old recipe.) Stir and watch to prevent scorching.

Combine the flour with the reserved 2 tablespoons of sugar.  Add the 1/4 cup milk and mix well.  Add the egg yolks, vanilla, and salt and remaining milk.  Pour into the sirup and cook slowly until all is melted and smooth.  If not thick enough, a little more flour mixed with a small quantity of milk may be added at this time.

Pour the mixture into a baked 10-inch pie shell.  Cover with a meringue made by beating the egg whites until stiff and gradually adding the sugar, salt, and vanilla.  Bake at 400 degrees about 10 minutes or until meringue is golden.