2 cups of cream ½ cup of sugar 2 tbsps. of flour 3 eggs 9 tbsps. of sugar 1 tbsp. of vanilla Preparation: Prepare the crust as in No. 16 and bake it. For the filling, mix the cream, ½ cup of sugar, flour, vanilla and cook in double boiler until thick, then stir in the 3 yolks of eggs, put into the crust and bake in oven 10 minutes. Now make the frosting with 3 beaten whites of eggs and the 9 tablespoonfuls of sugar stirred in, cover the pie and bake in oven until light brown. No. 30—CHICKEN PIE. Quantity for 6 Persons. Ingredients and preparation are given under No. 6, Chapter 6, Poultry, see Chicken Pie. No. 31—PATTY PASTE. Quantity for 6 Persons. ½ lb. of good cold butter ½ lb. of fine flour ¼ pt. of cold water 1 white of egg 1 tbsp. of rum ¼ tsp. of baking powder Preparation: Flour, water, egg, rum and baking powder are mixed into a paste. The cold butter is cut on the paste, folded around it and rolled out. This repeated 3 times and the paste rolled out, cut into 6 small tarts or 1 large one. No. 32—SWEET PUFF PASTE. Quantity for 6 Persons. Preparation: The ingredients and preparation are the same as given under No. 31. The rolled out paste is cut into all kinds of shapes, sprinkled with sugar and covered with fruit marmalade, then folded over, baked to a nice brown color, brushed with white of egg and sprinkled with sugar and cinnamon. No. 33—PUFF PASTE SCALLOPS. Quantity for 6 Persons. Preparation: Ingredients and preparation are the same as under No. 31. The paste is rolled out to ¼ inch thickness, cut out with a medium large tumbler, cut into halves and baked. Remarks: These scallops are used for garnishing ragout. No. 34—PUFF PASTE TARTS. Quantity for 6 Persons. Preparation: Prepare the paste as given under No. 31, roll it out to ¼ inch thickness and cut out 12 disks, then with a smaller cutter cut out the centers of these, so as to form 12 rings. 6 of the small disks cut out of the centers are used to cover the tarts and the other 6 are folded together and rolled out to ⅙ inch thickness and 6 disks cut out a little larger than the rings. These are for the under crust. Set the rings upon the larger disks and fasten them on with beaten egg, brush the ring with beaten egg and put on a second ring. Then bake them in the oven, also the small disks as covers. Fill each tart with anything you like and put the cover on, put back into oven for a few minutes and serve. No. 35—SWEETBREAD PATTIES. Quantity for 6 Persons. Ingredients and preparation are the same as given in Chapter 3, Veal, No. 28, Sweetbread Patties. No. 36—CHICKEN PATTIES. Quantity for 6 Persons. Ingredients and preparation are the same as given under Chapter 6, No. 7, Puff Paste Patties. No. 37—PIGEON PIE, ENGLISH STYLE. Quantity for 6 Persons. Ingredients and preparation are given in No. 14, Chapter 6. No. 38—GOOSE LIVER PIE. Quantity for 6 Persons.