“250 Superb Pies and Pastries.” Published by the Culinary Arts Institute in 1953, the booklet is a soft cover measuring 6 x 8¾ inches with 48 pages. It is in good condition with slight wear to the covers, the pages are all clean and unmarked.
The book contains pastry making tips and recipes for: pastries and meringues, fruit and berry pies, cream and custard pies, chiffon pies, tarts and cream puffs, and fancy pastries. Some of the more unusual recipes included in this cook booklet include Persimmon Meringue, Frosted Orange Pie, Honey And Raisin Pie, Hawaiian Pie, Chocolate Butterscotch Pie, Grapefruit Pie, Pumpkin Alaska, And Lemon Potato Pie, to name just a few.
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