The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

covered, after cutting, with flavored, sweetened, whipped cream instead of being meringued. =Tomato Cream--Fine= 1½ cup very rich milk 1½ cup strained tomato 1 cup sugar ⅔ cup flour salt 2 eggs vanilla Mix sugar and flour, pour boiling milk over, then boiling tomato, boil up, add salt and yolks of eggs, cook, add vanilla and put in baked crust. Meringue. Use a little more flour when pie is to be eaten the day it is made. =My Mother’s= 1 pt. thick cream ⅓-½ cup sugar 1 tablespn. flour 1 egg Mix and bake in 1 crust; serve in very small pieces. No flavoring but that of the cream is required and no meringue is necessary as the cream gives a beautiful finish to the top of the pie. =Parched Corn Cream= 2⅔ cups rich milk ¼ cup parched corn meal ⅓ cup sugar salt 3 eggs Soak corn meal in milk 1 hour, cook until thickened; add salt, and eggs beaten with sugar. Put into crust and bake. One white may be beaten to stiff froth and stirred in last, and if wished, a little sugar may be sprinkled over the top. =Cream--Sour= 1 egg 1½ tablespn. flour ½ cup sugar salt 1 teaspn. vanilla 1 pt. thick sour cream Mix flour, sugar and salt; turn beaten egg over and stir in cream gradually; add vanilla and turn into crust; bake in moderate oven. If preferred, 1 more egg may be used, the white beaten to a stiff froth and stirred in last. =Sour Cream= 2½ cups sour cream 2½-3 tablespns. flour 1 cup sugar salt 2 eggs vanilla, almond, rose or lemon Bring cream just to boiling and pour over sugar and flour which have been mixed together; boil up, add yolks of eggs, heat to thicken but do not boil; add flavoring, turn into baked crust. Meringue with whites of eggs. =White Cream= whites of 3 eggs 2 level tablespns. flour ½-1 cup sugar 1 pt. cream flavoring Beat whites with sugar, add other ingredients which have been mixed together; bake in 1 crust. =Custard Pie=--2½ cups