ADVENTURES IN COOKING 133

MOCK CHERRY PIE

114 cups cranberries (each cut in two) Y tsp vanilla
1 tbsp flour 14 tsp almond extract
1 cup sugar pinch of salt

Y cup water
Do not leave out the almond flavoring as this gives the pie the flavor of
fresh cherries.
Put raw sliced cranberries in lower crust, sprinkle with mixed sugar and
flour. Pour on flavoring and water. Put on top crust. Sprinkle sugar spar-
ingly over top. Bake in hot oven.

THICKENING FOR 9-INCH FRUIT OR BERRY PIES

Use 31% cups of fresh fruit to 14% cups of sugar.

Cherries, use 31% tbsp minute tapioca.

Huckleberries and blueberries, use 2! tbsp minute tapioca.

Raspberries and blackberries, use 2 tbsp minute tapioca.

Rhubard and plums, use 1% tbsp minute tapioca.

Strawberries, use 11% tbsp minute tapioca.

Combine tapioca, fruit and sugar and let stand 15 minutes.

For canned fruit, drain, use 2 cups fruit, | cup of the juice, sugar to
taste and 3 tbsp. minute tapioca.

RHUBARB - BUTTERSCOTCH PIE

2 cups rhubarb cut up fine 1 beaten egg
2 tbsp cream 4 tsp butterscotch flavoring or
2 tbsp flour Y% tsp vanilla

1 cup brown sugar
Line a pie plate with pastry, fill with rhubarb; pour over it the other
ingredients, well mixed. Bake in a fairly hot oven for 10 minutes, reduce
heat and bake until done. When cold top with whipped cream sweetened
and flavored with butterscotch.

RHUBARB CUSTARD PIE

Pre-heat (scald) 10 minutes 3 to 4 cups of finely chopped rhubarb. Roll
out | pie shell.

Custard: Mix

114 cups sugar 2 tbsp butter
2 eggs, beaten 1% tsp salt
3 tbsp flour 1 cup milk

Cover botton of shell with 1 tbsp. egg white Pour in rhubarb and custard,
Bake at 400 deg. F. for 10 minutes. Lower heat to 325 deg. for 40 minutes.

BOSTON CREAM PIE
A Pie That Is Not A Pie

Take a layer of a layer-cake and cut evenly into four pieces. (A piece of
thread can be used for this.) |

Make a vanilla pudding, either with a mix or a custard of your own
making. Place between each layer (after it has cooled) then ice with
chocolate fudge frosting or serve with sauce of chocolate or fudge.