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Show Be Sure To Try I This Cherry Pie i I ; f ' ft K- ' S r 1 V 'A Here's the perfect dessert to fill I the bill at Washington's Birthday dinner, or that Leap Year buffet 1 supper! Your guests will fairly I ' leap" for it when they see thi delicious cherry-laden treat! serving. Cherry Chiffon Pie (Filling for one 9" pie) 1 envelope plain unfavored gelatins 4 cup cold water 3 eqq yolks B cup sugar B Vt teaspoon salt H H cup cheny juice H 1 cup sliced cherries B 1 Vi tablespoons lemon Juice a 3 egg whites B Baked pie shell or crumb crust 6 Soften gelatine in cold water. Beat egg yolks, add cup of the sugar, salt, and cherry juice. Cook in top of double boiler until of custard consistency, stirring constantly. con-stantly. Add softened gelatine and stir until dissolved. Mix cherries' and lemon juice. Add to custard. Cool, and when mixture begins to thicken, fold in stiffly beaten egg white's to which remaining sugar has been added. Pour into a baked pie shell or crumb crust and chill until firm. Top of pie may be garnished gar-nished with cherries just before I |