Georgia Cain
CREAM PIE
Line a deep pie tin with crust as you would for a lemon or custard pie, leaving the edge rather high all around to prevent spilling when it rises in the cooking.
Do not bake the crust first.
Add to two cups of cream, one cup of milk, three tablespoonfuls of granulated sugar, one tablespoonful of corn starch that has been mixed smooth in a little cold milk, the beaten whites of four eggs and a little grated nutmeg.
Pour into crust and bake in a moderate oven for thirty-five or forty minutes.
If the top seems to be browning too quickly, cover it over with a large pie tin and brown the top a few minutes before the pie is done.
You will find this excellent.
Georgir bañe
COUNTRY STYLE
Parboil sweetbreads, sprinkle with salt and pepper and dredge with flour. Arrange in baking dish, brush over with melted butter, allowing two tablespoons to each pair of sweetbreads, and cover with thin slices of salt fat pork. Bake in hot oven over twenty minutes, basting twice during the cooking, and remove pork during the last five minutes of the cooking.