TZUTC: -0800   
   MSGID: 35402.fidonet_cooking@1:105/500 2dc82652   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Lytle's Sugar Cream Pie (Modified)   
    Categories: Pies   
         Yield: 1 Pie   
       
     1 1/2 c  Sugar   
         2 tb Flour; up to 1/3 c   
         2 c  Whipping cream *   
         1 ds Salt   
         2 tb Butter (optional)   
              Nutmeg; to taste   
         1    Egg yolk   
       
     * As heavy as you can get. The good stuff slowly slides off the spoon   
       in globs.   
        
     This recipe for Lytle's Sugar Cream Pie comes very close to what I   
     have been able to glean from my mother in-law and others who are   
     'older old timers' than me feel it should.   
        
     Combine sugar, flour, and salt. Stir in heavy cream and egg yolk and   
     mix well. Add nutmeg to taste and stir. Pour into unbaked pie shell   
     and bake in 350?F oven for 1 hour.   
        
     Slice the pie in small slivers, 1/8ths or less. We always sliced our   
     pies on the farm in quarters, not for wimps. This is so rich that I   
     have never seen anyone eat a quarter size slice. I don't know if the   
     cholesterol meter goes high enough to measure this one! Back then we   
     didn't even know what the word was. If you are in my age group and   
     remember this from years ago as I do you will realize that the recipe   
     is very dependent on the character of the ingredients. The most   
     important is the cream itself. It is almost impossible to find the   
     kind you need to make this pie as it was intended.   
        
     Permit me to reminisce a little.   
        
     Dad usually had 3 to 6 milk cows on the farm. One of them was always a   
     Jersey, the others anything that was handy including Herefords which   
     provided the beef stock. The Jersey produces milk much richer than the   
     others at the expense of volume. Modern milk cows such as Holstein,   
     have been bred for quantity.   
        
     The cream was allowed to rise to the top of the Jersey milk and was   
     skimmed off for use for cooking and for making butter. The other milk   
     was run through the DeLaval cream separator and sold. In other words   
     we kept the 'good stuff for our use.   
        
     Recipe by Richard Cole   
       
   MMMMM   
   --- SBBSecho 3.23-Win32   
    * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)   
   SEEN-BY: 18/200 105/7 10 11 44 45 81 500 106/201 128/187 129/14 305   
   SEEN-BY: 153/7715 154/110 218/700 226/30 227/114 229/110 134 206 275   
   SEEN-BY: 229/300 307 317 400 426 428 452 470 664 700 705 266/512 291/111   
   SEEN-BY: 292/854 320/219 322/757 342/200 460/58 633/280 712/848 902/26   
   SEEN-BY: 5020/400 5075/35   
   PATH: 105/500 81 229/426