Cantaloupe Pie 

1 med cantaloupe
1/2 cup white sugar
8 tablespoons all-purpose flour
1/4 teaspoon salt
3 egg yolks
2 tablespoons water
1 tablespoon butter or margarine
1/4 teaspoon butter flavoring
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons white sugar
1-9 inch pie crust, baked
                   
1. Select a cantaloupe of good quality. Cut in half, remove
   seeds, and scoop pulp into a saucepan. Place pulp over
   med heat until it comes to a gentle boil. Mash the cantaloupe
   as it heats. This should make about 2 cups of pulp. 
2. Combine 1/2 cup sugar, flour, and salt. Add to heated
   cantaloupe and cook, stirring, until thick. The amount of
   flour seems large, but it takes considerable thickening to
   obtain correct consistency. 
3. In a large bowl, beat egg yolks; add water to yolks. Add
   a little of the cantaloupe mixture to egg yolks in order to
   heat yolks gradually. Stir egg yolks mixture into
   cantaloupe mixture. Continue cooking, stirring, until
   thick and creamy. Remove from heat. 
4. Add butter and flavoring to the cantaloupe mixture. 
5. Pour into baked pie shell. 
6. Beat egg whites and cream of tartar together until frothy.
   Continue beating, adding the 6 Tbls sugar gradually; beat
   until thick peaks form. Top the pie with this meringue. 
7. Bake at 400 degrees F until delicately brown on top.