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COFFEE AND CALORIES GALORE

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| Wi Se] ; | | ie

| ; GLAZED HARVEST O’FRUIT PIE

1 1 - 9” baked pie shell 6 heavy aluminum foil
| strips 1” x 4”

| 34 cup blueberries 34 cup canned apricot
i 3/, cup raspberries halves

3/, cup strawberries 34 cup sweet cherries,
34, cup canned peach pitted

| slices

| 14, cup granulated sugar 1 cup liquid, drained

from the canned yellow
fruits

| 14 cup lemon juice

5 teaspoons cornstarch

In bottom of cooled pie shell arrange aluminum foil strips to
form 6 equal sections. Place one fruit in each section. Combine
Sugar and cornstarch in saucepan. Stir in fruit juices and simmer
over medium GAS flame until clear. Pour evenly over fruit. Remove
aluminum foil strips and chill.

FROSTED GRAPE WHIP

| 1 cup grape juice 14, teaspoon salt
| 14, cup granulated sugar 1 cup whipping cream,
i 2 egg whites whipped

Combine grape juice and sugar and boil over high GAS flame
| until it spins a heavy thread. Combine egg whites and salt and
| beat until stiff. Gradually pour grape mixture over stiffly beaten
| egg whites and beat until thick and cool. Fold into whipped cream.
: Freeze in parfait or sherbet glasses for 3 hours. Garnish.

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