Instructions: Hand beat egg whites until somewhat frothy. Combine flour, sugar and salt and add to egg whites; beat until smooth, losing grainy look. Add vanilla. Beat again. Add cream and stir until well blended.

Have ready a baking dish, Pyrex or deep metal pan (milk pan) lined with a short pastry which has been chilled in refrigerator for some time. Pour cream mixture into crust and bake in a very slow oven, 250 275 degrees F., for 4 hours. It must not boil. Best done the day before and allowed to set. : This cream pie, a fifth or sixth generation recipe, has a custard like texture and a delicious flavor.

mother, who had it from her mother and grandmother. The pie is cooked in a very slow oven for 4 hours and allowed to set for at least another day before it is served. This is a large pie. A small

"sliver" of the pie makes a good dessert.

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