For 2 pies, prepare cantaloupe first. 10 tbsp. flour 4 c. milk, use 1 can Carnation the rest reg. milk to measure 4 c. 6 egg yolks 1 1/2 c. mashed cantaloupe 1 stick butter 1/4 tsp. salt 1 tsp. vanilla

Mix sugar and flour, add milk and egg yolks and cook until thick, then add butter, salt and vanilla. Pour into baked pie shell.

TOPPING:

Beat the 6 egg whites with 7 tablespoons sugar, a tad of vanilla until stiff. Put on pies and brown in oven.

TO COOK CANTALOUPE: Remove peeling, dice and put in saucepan. Add 1 cup water, cover and simmer 5 to 10 minutes or until tender. Drain off liquid and mash. You can pre-measure amount for pies and freeze or can. Just peel and diced cantaloupe and pack in pint jars and hot water bath for 20 minutes. To freeze, cook 2 or 3 minutes, blanch in cold water and put 1 1/2 cups in freeze containers and freeze. Works great. "You can't believe how good this is!"

TWO PIE CRUSTS:

2 c. sifted all-purpose flour
3/4 c. shortening
1 tsp. salt
3 1/2 to 4 tbsp. water

Mix and roll out, place in pie dish and bake at 425 degrees for 12 to 14 minutes. Pour in filling, then topping and brown.