Five Roses Cook Book

Two thousand Canadian cooks sent in their best recipes; the mill printed them, and put its own flour in every one.

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French Cream Pie

1 cup currants ¾ cup granulated sugar 1 cup sour cream 2 eggs (keep whites for frosting) ½ teaspoon cinnamon Pinch of salt 1 teaspoon baking soda (added last) Bake a good rich pie shell and cook the filling on top of stove. Reserve whites of eggs to be beaten light and spread on top of pie and slightly brown.

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