Classicly

The recipes in this book demonstrate the basic principles of making all types of pies successfully. In addition, some of the recipes show how the use of Pet Evaporated Milk helps make better cream, custard, and chiffon pies—at lower cost. 

In some recipes, too, double-rich Pet Milk takes the place of butter. In others, it replaces the eggs usually called for ... with perfect results. No other form of milk can guarantee such delicious results when used as an ingredient in pies. Yet Pet Milk costs less generally than any other form of whole milk.