STRAWBERRY GLACE PIE Dorothy Smith

9" baked pastry shell

4c. fresh strawberries 1c. granulated sugar
3/4 c. water 1/8 tsp. salt
3 tbsp. cornstarch 1 tsp. lemon juice

Wash, drain and hull berries. Arrange 3 c. of choicest berries in pastry
shell. Crush remaining berries in mucepan, add water and simmer 3 or

4 min. Strain and, if necessary, add water to make 1 c. juice.

Combine cornstarch, sugar and salt; add to strawberry juice. Bring to
boil. Cook until thickened and clear (about 3 or 4 min.). Remove from
heat. Cool slightly. Add lemon juice and if desired a few drops of red
fool coloring. Pour glaze over berries in pastry shell, making sure all
berries are covered. Garnish with slightly sweetened whipped cream and

a few whole berries.

FROZEN DESSERT Bunty Lees

rain al1lb. I oz. can of fruit cocktail, reserving syrup.
Melt 12 marshmallows in 3 tbsp. of syrup from fruit. Cool and add
fruit cocktail.
Whip 1/2 c. heavy cream and fold into fruit mixture, together with
1/3 c. mayonnaise, Freeze in refrigerator tray.