Subj : Re: Weller
To   : Dale Shipp
From : Sean Dennis
Date : Wed May 17 2023 15:43:36

-=> Dale Shipp wrote to Dave Drum <=-

 DS> Perhaps he just got fed up with your insulting him, as you just did.

From the email sent to me by Jim on 7 Feburary 2023:

"I left the echo because it is dying ....  not enough participants, no useful
content, no engaging conversations any more."

Guess we can't all be "outback bourgeois" like Jim.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Flapper Pie
 Categories: Canadian, Pies
      Yield: 1 servings
 
  1 1/4 c  Graham wafer crumbs
    1/4 c  Sugar, granulated
    1/2 ts Cinnamon
    1/4 c  Butter;melted

MMMMM--------------------------FILLING-------------------------------
    1/4 c  Sugar, granulated
      3 tb Cornstarch
      2 c  Milk
      2    Egg yolks;lightly beaten
      1 ts Vanilla

MMMMM--------------------------MERINGUE-------------------------------
      2    Egg whites
    1/4 ts Cream of tartar
      2 tb Sugar, 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_
 
MMMMM

-- Sean
--- MMail/FreeBSD
 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

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