This vintage recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Raisin Pie

Soak one cup seedless raisins in 1 cup water until all water is absorbed. It requires over night or about 4 hours. Scald 1 cup milk, add remaining 1-4 cup milk to 1-4 cup flour and stir until smooth. Into this stir 1 whole egg or 2 egg yolks, beaten light and 1-3 cup sugar. Add scalded milk mixture, return to stove and cook over boiling water until thick and smooth, then add 1-2 teaspoonful vanilla, pinch salt, and 1 tablespoonful butter. Then add strained raisins and cook a short time. After removing from fire, stir in nuts (1-2 cup if desired, but may be omitted). Put in baked pie shell and add meringue if you have used two egg yolks, made from the two egg whites.