This recipe is a newspaper clipping from my great grandmother's cookbook (handed down to her granddaughter, Phyllis Dorothy Wilson Purdy, who has handed it to me. My great grandmother is Jennie Mae Halstead Colby.
Two cups granulated sugar, 1/2 cup butter, 1/2 cup sweet cream, 1/2 cup tart jelly, 2 small eggs beaten sep- arately, 1 teaspoon vanilla. Cream together the butter and sug- ar, and add yolks of eggs, the cream, juelly and finally the flavoring and the beaten whites of the eggs. Partly bake two medium sized crusts, add the above mixture, and bake in a very slow oven. The whites of eggs will rise to the top, making a remarkably good meringue. Serve cold. This is a very good dessert, but since it is very rich, it is best not to serve it at the end of an elaborate, rich din- ner.
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