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Classic
Cook Books
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page 214
WHIPPED CREAM PIE
Make a moderately rich pastry and cook and set aside to cool. Take 1 cup of rich
sweet cream, which has been on ice for 1 hour, sweeten to taste, and flavor with
vanilla and whip to a froth. Spread on the pie-crusts and serve. A little jelly
placed in tiny bits over the pie adds to its appearance. This makes 2 pies.
WOODBURN ORANGE SHORTCAKE
Mrs. Alexander J. Alexander
Make rich pie-crust and bake. Cut the oranges in sections, being careful to
remove the white skins. Drain off the juice. Make a layer of the crust and then
a layer of oranges, then crust and oranges. Cover top with icing, as for cakes.
Serve hot or cold.
Make a syrup of the orange juice, sweeten to taste, and pour hot over the cake.
Do not stack the cake till just before serving, as the orange will soften the
crust.
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