Original 1896 Boston Cooking-School Cook Book
by Fannie Merritt Farmer A cookbook classic, acclaimed for such innovations as simple directions, concern with nutrition and terms now standard in American cooking.

Tip: Try creme pie for more results.

1. CREAM FILLING FOR BOSTON CREME PIE & CHOCOLATE GLAZE Mix sugar, cornstarch and salt in 2 quart saucepan. Stir in milk gradually. Cook over medium heat, stirring constantly until mixture thickens and ... Ingredients: 10  (cornstarch .. milk .. salt .. sugar .. vanilla ...)

2. BOSTON CREME PIE Preheat oven to 350 degrees. Grease and flour round 9" x 1 1/2" pan. Beat all ingredients in large bowl 30 seconds on low scraping bowl constantly. ... Ingredients: 8  (egg .. flour .. milk .. salt .. sugar .. vanilla ...)

3. BOSTON CREME PIE Follow package instructions to make layer cake. Make pudding with milk; cover with wax paper and chill. Whip cream and fold into pudding to make ... Ingredients: 6  (cream .. eggs .. milk ...)

4. BOSTON CREME PIE Preheat oven to 350 degrees. CAKE: Grease and flour 9" layer pan. Combine flour, sugar, baking powder and salt in large mixing bowl. Add shortening ... Ingredients: 16  (egg .. flour .. milk .. salt .. sugar .. vanilla ...)

5. EASY BOSTON CREME PIE Butter a 13 x 9 inch pan and line with graham crackers. Mix vanilla, pudding and milk. Gradually fold in Cool Whip. Pour 1/2 of pudding filling onto ... Ingredients: 6  (crackers .. milk .. vanilla .. whip ...)

6. BOSTON CREME PIE Cream shortening, sugar, eggs ... You better make 2 pies because one won't last too long. Ingredients: 19  (cocoa .. cornstarch .. eggs .. flour .. milk .. salt ...)

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