Hi Schmitty, I'm sorry your husband is not well. I have a couple of recipes that you might want to try. EGG CUSTARD: 4 eggs, separated, 1 Tbls. flour, 1 cup sugar, 1/2 stick butter or margarine, melted, 1 cup milk, 1 tsp. vanilla, 1/8 tsp. nutmeg, 1 pie shell (9-inch), unbaked. Heat oven to 325. Beat egg yolks until frothy. Blend flour into sugar and add to eggs. Add butter and stir well. Add vanilla and nutmeg to milk and stir gradually into egg mixture. Blend total mixture and pour gently into shell. Bake until custard is set. Tip: Cover edge of pie shell with foil to prevent over browning. May top with meringue. MERINGUE: Heat oven to 350. Beat egg whites until stiff. Fold in 8 Tbls. sugar, 2 at a time. Add 1 tsp. vanilla and 1/4 tsp. cream of tartar. Gently spread meringue over baked custard, being sure to seal edges. Brown in oven. VANILLA CREAM PIE: 1- 9in. pie shell, 2/3 cup sugar, 1/4 cup cornstarch, 1/2 tsp. salt, 3 cups milk, 4 egg yolks slightly beaten, 2 Tbls. butter or marg. softened, 1 Tbls. plus 1 tsp. vanilla. Bake pie shell. Stir together sugar, cornstarch and salt in a saucepan. Blend milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; blend in butter and vanilla. Immeadiately pour into baked pie shell; press plastic wrap onto filling. Chill pie thoroughly, at leasst 2 hours. If desired, serve pie with sweetened whipped cream.