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Show t Cherry I Cream Pie Broadcast by: Mary Lee Taylor, Feb. 19 2 tableflpoons butter 1 cup Sego Milk 1 Vi cups sugar diluted with yt cup cornstarch 1 cup water Y2 teaspoon salt 2 eggs, separated 2 teaspoons vanilla No. 2 can pitted cherries Melt butter. Blend in mixture of 1 cup sugar, the cornstarch and salt. Stir in diluted milk. Place over boiling water. Cook 20 minutes, after the water agak starts to boil, stirring frequently. Re- I move from heat and stir into slightly beaten egg yolks. Return to heat and I cook 2 minutes longer. Stir in vanilla. I Cool thoroughly. Drain cherries well, reserving 14 cup for garnish. Put remaining re-maining cherries in bottom of a 9-inch baked pastry shell. Cover with cooled custard. Beat egg whites until stiff but notdry.Graduallybeatin remaining J I cup sugar. Spread on top of pie. Bake in very slow oven (300 F.) 15 minutes, or until brown. When ready to serve, garnish with drained cherries. Cherries may be cooked or canned j and either the sweet or sour variety. MOKE OF SLOWER-BURNING CAMELS CONTAINS I f. LESS NICOTINE i the average of the 4 other largest -selling if vrettes tested less than any of them according (" V dependent scientific tests of the smoke itself! " if. 11 1 I t--: ;jith ETj : TH CIGARETTE OF ft'v ; ElJ L j COSTLIER T03ACC0S ' tif.. J,x-......J.-, . . - |