2 tablespoons lemon juice Yq cup sugar COTTAGE

2 egg yolks 2 cups creamed cottage cheese
1 envelope unflavored gelatine Graham cracker crumb crust CHEESE
Yq cup hot milk PIE

Put lemon juice, egg yolks and gelatine into OSTERIZER container. Cover and process
at STIR a few seconds, remove feeder cap, and gradually pour in hot milk and sugar.
Replace feeder cap and continue processing until gelatine is dissolved, about 1 minute.
Push BLEND button, remove cover and gradually add cottage cheese, processing
until smooth and well blended. Pour into prepared crust. Chill until set.

Yield: 9” pie

a ag had gerehy , i: cup ent water COCONUT -
3 cup butter, melte 2 cup hone
1 3¥2-ounce can flaked coconut 2 re tao lemon juice HONEY PIE

1 3-ounce package lemon-flavored Y2 cup crushed ice
gelatin 1 cup heavy cream

Blender-crumb graham crackers. Mix crumbs, butter and coconut thoroughly and
press onto the bottom of a 9” square or round pan. Put gelatin into OSTERIZER con-
tainer, add boiling water, cover and process at STIR until dissolved, about 1 minute.
Remove cover and add remaining ingredients except cream. Replace cover and pro-
cess at LIQUEFY until smooth. Set container in refrigerator and chill until mixture
is thickened to raw egg white consistency. Process at WHIP for a few seconds, then
remove cover and add cream. Process only until fluffy and thick. Pour over crumb

crust and chill until firm. Yield: 9” pie
: eh unflavored gelatine : ra 6 CHOCOLATE
4 cup cold water 2 teaspoon vanilla extract

2 tablespoons boiling water V2 cup sugar CHIFFON
4 eggs, separated 19” graham cracker crust PIE

1 cup chocolate sauce

Soften gelatine in cold water in OSTERIZER container. Add hot water and process at
STIR until dissolved. Push BLEND button, remove cover, add the egg yolks, choco-
late sauce, salt and flavoring, and continue processing until thoroughly blended. Chill
in refrigerator. Beat egg whites with rotary beater until foamy. Gradually add the
sugar and beat until stiff. Fold the chilled chocolate mixture into the egg whites.

Pour into the prepared pie shell. Chill until set.
Yield: 9” pie

s oben unflavored gelatine Yq teaspoon salt LEMON

4 cup cold water Yo cup sugar

2 tablespoons boiling water 1 9” graham cracker or pastry CHIFFON
4 eggs, separated shell PIE
1 lemon, quartered, Yo cup sugar for egg whites

seeded, and peeled

Soften gelatine in cold water in OSTERIZER container. Add boiling water, cover and
process at STIR until gelatine is dissolved. Push BLEND button, remove cover and add
egg yolks, lemon, salt and 1% cup sugar. Continue processing until sugar is dissolved.
Chill in refrigerator. Beat egg whites with rotary beater until foamy. Gradually add
remaining 44 cup sugar and beat until stiff. Fold chilled mixture into egg whites. Pour
into prepared pie shell and chill until firmly set. Yield: 9” pie

LIME CHIFFON PIE

Substitute 4% cup lime juice for the lemon in above recipe. Add a few drops of green

food coloring.
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