Flapper pie
Servings: 1
Ingredients:
- 1 1/4 c Graham wafer crumbs
- 1/4 c Sugar granulated
- 1/2 ts Cinnamon
- 1/4 c Butter;melted ----------------------------------FILLING----------------------------------
- 1/4 c Sugar granulated
- 3 tb Cornstarch
- 2 c Milk
- 2 Egg yolks;lightly beaten
- 1 ts Vanilla ----------------------------------MERINGUE----------------------------------
- 2 Egg whites
- 1/4 ts Cream of tartar
- 2 tb Sugar
Instructions:
granulated In eastern Canada, this recipe was called Graham Wafer Cream Pie, but
westerners knew it as Flapper Pie. ... Cream pies like butterscotch,
banana, cream and coconut cream were favorites of this decade and
restaurants (called cafes in the West and usually run by Chinese
cook/owners) always had cream pies on their menus.
Combine crumbs, sugar and cinnamon; blend in butter. Set 1/4 c aside.
Press remainder onto bottom and sides of 9 inch pie plate. Bake in 375F
oven for 8 minutes; cool.
Filling: In saucepan, mix sugar with cornstarch; blend in milk. Cook
over medium heat, stirring, until boiling; stir a little into yolks, then
retUrn to the saucepan. Cook over low heat, stirring, for 2 minutes or
until thickened. Remove from heat; add vanilla and cool slightly. Pour
into pie crust.
Meringue: Beat egg whites with cream of tartar till soft peaks form;
gradually beat in sugar until stiff peaks form. Spread over filling,
sealing to crust. Top with reserved crumbs. Bake in 400F oven for 5
minutes or till lightly browned. Cool to room temperature, about 4 hours.
SOURCE: The Twenties chapter, _A Century of Canadian Home Cooking_
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---------- Recipe via Meal-Master (tm) v7.04
Title: French Canadian Pea Soup
Categories: French can, Soups, Vegetables
Servings: 1
1 lb Dried peas
8 c -Water
1/2 lb Salt pork-all in one piece
1 Onion, large;chopped
1/2 c Celery;chopped
1/4 c Carrots;grated
1/4 c Parsley; fresh,chopped
1 Bay leaf;small
1 ts Savory, dried
-Salt and Pepper
Newfoundland Pea Soup is very similar but usually includes more vegetables such as diced turnips and carrots and is often topped with small dumplings. This soup is very good reheated.. The most authentic version of Quebec's soupe aux pois use whole yellow peas with salt pork and herbs for flavour. After cooking the pork is usually chopped and returned to the soup or sometimes removed to slice thinly and served separately. Instead of fresh or dried herbs herbes salees (herbs preserved with salt) are often used; they are available commercially or made at home. Pea soup remains a popular dish in restaurants where tourists enjoy a true taste of old Quebec. In some variations a little garlic leeks other vegetables or a ham bone are added for flavour. For a thicker consistency (though this is not traditional) a cup or two of cooked peas can be pureed then returned to the soup." Wash and sort peas; soak in cold water overnight. Drain and place in a large pot; add water parsley salt pork onion celery carrots parsley bay leaf savory and 1 tsp salt. Bring to a boil; reduce heat and simmer until peas are very tender about 2 hours adding more water if needed. Remove salt pork; chop and return to soup. Discard bay leaf. Season to taste with salt and pepper. MAKES 8 SERVINGS: SOURCE: "The First Decade" chapter in _A Century of Canadian Home Cooking_ by Carol Ferguson and Margaret Fraser
