Currant Meringue Pie

From a
1902
cook book
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Line 2 pie-pans with a rich short Crust,
prick with a fork,
and bake to a very light brown.
When cool,
fill with the following
and bake in a very slow oven:
Beat the Whites of 3 large Eggs until stiff,
add gradually 1 c. Sugar,
and 1 pt. of Currants.
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