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Whipped Cream Pie

Sweeten with white sugar one tea-cup very thick sweet cream, made as cold as possible without freezing, and flavor with lemon or vanilla to taste; beat until as light as eggs for frosting, and keep cool until the crust is ready; make crust moderately rich, prick well with a fork to prevent blistering, bake, spread on the cream, and to add finish put bits of jelly over the top. The above will make two pies. -Mrs. A. M. Alexander, Harrisburg.