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CREAM PIE

(Pies And Pastry) - (The International Jewish Cook Book)







First line a pie-plate with puff paste and bake, and then make a cream
of the yolks of four eggs, a little more than a pint of milk, one
tablespoon of cornstarch and four tablespoons of sugar, and flavor with
two teaspoons of vanilla. Pour on crust and bake; beat up the whites
with two tablespoons of powdered sugar and half a teaspoon of cream of
tartar. Spread on top of pie and set back in the oven until baked a
light brown.

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WHIPPED CREAM PIE

Make a crust as rich as possible and line a deep tin. Bake quickly in a
hot oven and spread it with a layer of jelly or jam. Next whip one cup
of sweet cream until it is thick. Set the cream in a bowl of ice while
whipping. Sweeten slightly and flavor with vanilla, spread this over the
pie and put in a cool place until wanted.

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PEACH CREAM PIE

Line a pie-plate with a rich crust and bake, then fill with a layer of
sweetened grated peaches which have had a few pounded peach kernels
added to them. Whip one cup of rich cream, sweeten and flavor and spread
over the peaches. Set in ice-chest until wanted.

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MARY'S CREAM PIE

Bake crusts in each of two pie-tins. For filling, 1 pint of milk, 1
generous tablespoonful of corn starch, 2 tablespoonfuls of sugar, 2
yolks of eggs (well beaten), 1 teaspoonful of vanilla. Cook all
together until mixture thickens and when cooled put in the two baked
crusts.
Mix the stiffly beaten whites of two eggs with two tablespoonfuls of
pulverized sugar and spread over cream filling in pies and brown
lightly in oven.
Always prick the lower crust of a pie carefully with a fork to allow
the air to escape; this will prevent blisters forming in the crusts
baked before filling crusts with custards.

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ORANGE CREAM PIE. MRS. P. G. HARVEY AND MRS. W. C. RAPP.

Beat thoroughly the yolks of two eggs with one-half cup of sugar; add
one heaping tablespoon of flour, and one even tablespoon of corn
starch, dissolved in a little milk; pour into one pint of boiling
milk, and let cook about three minutes; cool; flavor with extract of
orange, and pour into a baked crust. Beat the whites to a stiff
froth; add one-half cup of sugar; flavor with extract of orange;
spread on top; put in oven and let it slightly brown.

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CREAM PIE. MISS LOURIE, NEW YORK.

One cup of sour cream, one cup of sugar, one cup seeded and chopped
raisins, one egg and a pinch of salt. Bake with two crusts.

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CREAM PIE. MRS. A. C. AULT.

One cup of milk, one-half cup of sugar, one tablespoonful of corn
starch, yolks of two eggs. Cook milk, sugar, and eggs together; then
stir in the corn starch, and put into baked crust.
MERINGUE.--Whites of two eggs, well beaten with two tablespoonfuls of
sugar. Spread on the pie and bake a light brown.

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BOSTON CREAM PIE

1 pint cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
Mix ingredients. Have very cold and whip to stiff froth. Line dish
with sponge cake or lady fingers; fill with whipped cream and serve
cold.

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CREAM PIE

From MRS. ANNIE L. Y. ORFF, of Missouri, Alternate Lady Manager.
One cup milk; yolks of two eggs; four grated apples; small spoon of
melted butter; one-half cup sugar; nutmeg to flavor; pinch of salt.
Bake in one crust. Make a frosting with whites of eggs and two spoons
of sugar. Brown delicately.

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Sour Cream Pie

One cup thick sour cream, pinch of salt, one egg, one half cup sugar,

scant tea-spoon of flour, one half cup raisins; beat cream, sugar, and

flour together, lay the raisins round on the top; bake with two crusts.

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Cream Pie

1 1/2 cups milk

2 egg yolks

2 tablespoons sugar

a little salt

1 tablespoon butter

Vanilla to taste



Scald milk; beat eggs; add sugar; pour into milk, beating constantly, 1

tablespoon of cornstarch and 1 tablespoon flour (rounded).



Bake crust; beat whites; add 1 teaspoon sugar, cover with cocoanut

browned lightly; now cover with whipped cream and cream nuts.









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