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BLUEBERRY PIE FILLING

3 1/2 c. frozen or canned
blueberries

1 c. juice from berries

1/2 c. sugar

2 Tbsp. cornstarch

1/4 tsp. salt

1 tsp. grated lemon rind
2 Tbsp. lemon juice

Combine sugar, blueberries and salt with juice and blue-
berries. Add remaining ingredients and cook until thickened,

about 10 to 15 minutes.

Place in baked pie shells. Top with pastry wedges or serve

with ice cream.

Mrs. Art Remple

CANNED BLUEBERRIES
For Use in Pies

5 lb. blueberries
4c. sugar

juice of 1 lemon

Put berries, sugar and lemon juice into saucepan. Stir
gently over low heat until sugar is dissolved. Boil 3 to 4 minutes.
Pack boiling hot into jars and seal.

When ready to use in a pie, empty contents of a pint jar
into a bowl and stir in a tablespoon of flour to give the right con-

sistency pie filling.

Mrs. Gladys Barkman

COTTAGE CHEESE PIE

2 eggs

3/4 c. milk
3/4 c. sugar
1 Tbsp. flour
1/4 tsp. salt

1 tsp. vanilla

approximately 9 oz. uncreamed
cottage cheese

1 unbaked pie shell

Beat eggs until thick; add milk. Mix flour and salt with
Sugar and add to egg mixture; add vanilla. Mash cottage cheese
with a fork and add to above mixture. |

Pour into unbaked pie shell and sprinkle with cinnamon.
Bake at 425 degrees for 35-40 minutes.

CHOCOLATE

2c. water
1/2 c. sugar
2 egg yolks

1 tsp. vanilla

986

Mrs. Ken Toews
PIE FILLING

1 Tbsp. cocoa
2 Tbsp. cornstarch
1/2 tsp. salt

-25- Steinbach, Man.