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Pies a-plenty

Author: Florence LaGanke Harris
Publisher: New York : M. Barrows & Company, ©1940 [1940]
Edition/Format:   Print book : EnglishView all editions and formats
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Additional Physical Format: Online version:
Harris, Florence LaGanke, 1886-
Pies a plenty.
New York, M. Barrows & Co. [©1940]
(OCoLC)926797123
Document Type: Book
All Authors / Contributors: Florence LaGanke Harris
OCLC Number: 1571907
Description: vi, 1 leaf, 9-207 pages frontispiece, plates 21 cm
Contents: Speaking of pies --
Pie chatter and clatter: Utensils; Ingredients; Manipulation; Pastry shapes; Baking; Avoiding soaked bottom crust; Baking pie shells; Unrelated bits of information that a magpie might pick up and hoard; Measurements --
Crusts for pies --
Tops for pies: Meringues --
Filling for pies --
Apple pies --
Fresh fruit pies --
Citrus fruit pies --
Tropical fruit pies --
"Made" pies --
Custard pies --
Cream pies --
Modern magic pies --
Southern pies --
Gelatin pies --
What's in a name? --
Tarts and turnovers --
French pastry: Puff pastry; Choux pastry; Danish pastry; Bonne Bouchées --
Main-course pies.
Other Titles: Pies a plenty
Responsibility: by Florence LaGanke Harris.

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