Show 7 IV v morale builder juicy colorful pie see recipes below dessert appeal there are some foods that just naturally make for a good homey feeling theres pie for one the family likes to see the preparation and then smell the good and finally taste the juicy sweetness of berries or fruit hest nestling ling against a tender fla flaky ky crust fondness for pie goes back a long way and has not abated even during rationing and shortages of sugar and fruit its a good dessert with which to top off the meal which has been light or a little shy of appetite appeal then too there are cakes that fill the need for sweetness and cater a bit to the appetite fortunately there have been developed recipes which are low in sugar and easy to make a 4 A good pie or cake baked once a week will give the family a sense of well being and hominess that is so important in these days of rush and activity select one of the following recipes especially designed for wartime eating cherry rhubarb pie I 1 1 package frozen red tart cherries i or I 1 cup canned 1 package frozen rhubarb or 2 cups canned or fresh acup 1 cup juice acup I 1 cup sugar 3 tablespoons quick cooking tapioca combine all ingredients and place in an unbaked pie shell top with full crust crisscross or cutout crust bake at degrees F for 15 minutes then reduce heat to moderate degrees and bake 30 to 40 minutes meringue topping to aping may be used on the pie if desired it should be piled on after the pie has baked then baked for 15 minutes longer in a moderate oven chiff on pie vi IVI cups sugar vt 22 cup flour vt teaspoon salt VA cups boiling water 1 lemon I 1 orange 3 eggs I 1 unbaked pie shell mix the flour and sugar together in a saucepan stir in boiling water and cook stirring constantly until thickened add slightly beaten egg yolks the juice and grated rinds of both lemon and orange cook until thick then cool pour filling into the crust an and pile h high gh with meringue made by eating beating the egg whites with cup g granulated anu sugar and I 1 teaspoon lemon juice bake in a slow oven for 15 minutes A pie that is becoming increasingly popular is this cottage cheese pie because it uses inexpensive ingrodi ants for both crust and filling the spicy lemony flavor is delicious and the texture of the cheese filling is light and fine grained cheese pie crust 12 to 15 vanilla wafers rolled fine 4 11 cup sugar 3 tablespoons butter or substitute filling I 1 cup cottage cheese sieved 1 tablespoon butter 1 tablespoon cornstarch at i cup milk 2 eggs Vs 32 cup sugar rind bind of Vs 12 lemon 1 tablespoon lemon juice Vs va teaspoon salt cinnamon press the cheese dry and put through a sieve add the melted butter to it dissolve cornstarch in milk beat eggs add sugar C combine 0 m the mixtures then add rind and juice salt and dash ot of cinnamon cinnam 0 n to make crust mix crumbs but butter ter and sugar press on bottom and sides of pie plate or spring form keeping cup mixture for the top bake the pie in a moderate 0 ven oven for 35 to 40 minutes honey nut cake vt 2 cup butter or substitute 34 cup sugar 34 cup honey 34 cup water VA cups sifted cake flour 4 teaspoons baking powder va 4 teaspoon salt I 1 cup chopped nuts 4 egg whites cream butter sugar honey add alternately the sifted dry ingredients 1 and water fold in stiffly beaten egg whites last bake in two nine inch layer pans in a moderate oven for 30 to 35 minutes the nicest kind of icing for this cake combines the texture ol 01 creamed sugar and butter or substitute susuie sti tute and ana the flavor of mocha susuie of mocha mocha icing 6 tablespoons butter or substitute 1 egg yolk 2 cups powdered sugar 2 tablespoons left over coffee 12 tablespoons cocoa I 1 teaspoon vanilla cream butter thoroughly add egg yolk sift sugar and cocoa to together toge and add alternately wi with th coffee spread cake between layers and on top 01 ol released aed by western wertera newspaper |