Flapper pie
Yield: 1 servings
Ingredients:
- 1 1/4 c Graham wafer crumbs 1/2 ts Cinnamon
- 1/4 c Sugar granulated 1/4 c Butter;melted ----------------------------------FILLING----------------------------------
- 1/4 c Sugar granulated 2 Egg yolks;lightly beaten
- 3 tb Cornstarch 1 ts Vanilla
- 2 c Milk ----------------------------------MERINGUE----------------------------------
- 2 Egg whites 2 tb Sugar granulated
- 1/4 ts Cream of tartar
Instructions:
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 cinnaomn; 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) v8.01
Title: Queen Elizabeth Cake 2
Categories: Canadian, Cakes
Yield: 1 servings
1 c -Boiling water 1 Egg
1 c Dates;chopped 1 ts Vanilla
1 ts Baking soda 1 1/2 c Flour,all purpose
1/2 c Butter 1 ts Baking powder
1 c Sugar,granulated 1/2 ts -Salt
------------------------------BROILED TOPPING------------------------------
1/4 c Butter 3/4 c Coconut;shredded;half nuts
1/2 c Brown sugar;packed -if desired
1/4 c Light cream
This date and nut cake always included a broiled topping. Lazy Daisy was a plain cake with the same topping. ... Queen Elizabeth cakes have appeared in cook books coast to coast for many years. Some claim that the recipe was a favorite of the Queen Mother and given to worthy groups as a fund raiser during World War II. One from Quebec's Eastern Townships includes the footnote that says that This is not to be passed on but must be sold for
charitable purposes for 15 cents.
In a reply to our query about the name of this recipe, the Queen Mother's
Lady-in-Waiting writes; I fear I have to tell you that although we have known about this recipe for many years it did not originate from either Buckingham Palace or Clarence House...However as Her Majesty always made it a rule due to the number of requests receieved never to give "favorite recipes" I fear that I have to tell you that you that should you wish to include this recipe in any cookbook it should only be called a 'date and walnut cake' with no reference to the Queen Mother." Pour water over dates and soda; let stand until lukewarm. In bowl cream butter with sugar; beat in egg and vanilla. Mix together flour baking powder and salt; add to creamed mixture alternately with date mixture. Spread in a greased and floured 9 inch square cake pan. Bake in 350F oven for 40 minutes or until tester comes out clean. Broiled Topping: In a small heavy saucepan combine butter packed brown sugar light cream and coconut (half nuts if desired). Bring to a boil stirring; boil gently for 1 minute. Spread over warm baked cake; broil until bubbly and lightly browned watching carefully. SOURCE: The Forties chapter _A Century of Canadian Home Cooking_
