Cream For Fillin Recipe

One scant pint milk, one cup sugar, yolks of two

eggs, one-half cup flour. Flavor with vanilla. Boil the milk, add

flour moistened smoothly with cold milk, then sugar and eggs; let it

boil to the consistency of cream. Use the whites of the eggs with two

tablespoons sugar for the meringue. Cut open the warm cakes, put

cream between and meringue on top. Brown the two pies in the oven.

--Mrs. Hugh Parry.

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