COOK BOOK 61

Red Cherry Pie

1 No. 2 can tart red cherries, 2% tbsps. granulated
tapioca, % tsp. salt, 1 tbsp. melted butter, %c. sugar, 1 tsp.
flour, 2 drops red food coloring. Mix cherries and juice with
next six ingredients and let stand for 15 mins. Stir well. Line
pie pan with pastry, pour in filling and cover with top. crust.
Bake in hot oven for 10 mins., then in moderate oven for
about 25 minutes.

Jiffy Chocolate Pie
2 ozs. chocolate, unsweetened, 14% cup sweetened con-
densed milk, % c. water, % tsp. salt, % tsp. vanilla. Melt
choc. over boiling water, add milk and cook until mixture
thickens, stirring constantly. Remove from the heat, add
water and salt and stir until blended. Cool. Add vanilla and
pour into baked pastry shell. Spread on whipped cream and

chill. —Shirley Brown.

Lemon Fluff Pie

6 egg yolks, 1c. sugar, 4%% tbsps. lemon juice, grated
rind of % lemon, % tsp. salt, 3 egg whites. Beat egg yolks
until thick, add sugar, lemon juice, rind and salt. Mix well
and cook in top of double boiler until mixture coats a spoon.
Cool. Beat egg whites until stiff and fold into lemon mix-
ture. Pour into baked shell and cover with meringue. Brown
in a slow oven. —M. Coleman.

Cream Cheese Pie
2 c. cottage cheese, 1%4 c. sugar, 1 tsp. salt, 2 eggs, 1 tsp.
cinnamon, % c. sour cream, % c. raisins. Mix together. Pour
into unbaked pie shell. Bits of butter may be put over the top
before baking. This can also be used for tart filling.
—Mrs. A. Schroeder.

Jams and Jellies

Quick Grape Jelly
1 basket grapes, merely cover with water and cook well.
Then strain through jelly bag. To 5 cups juice add 7 c. sugar.
Put juice on back of stove, stir until sugar is dissolved, then
put in jars and seal. —Mrs. Jean McFarlane.

Peach Marmalade
30 peaches, peeled and cut in small pieces, 8 c. sugar, 6
Oranges, juice and grated rind. Place at back of stove and
let simmer until thick. —M. Coleman.

Mn.