Show desserts from caw cans by frances lee barton E all have canned f fruit WE juices and fruits on our emergency shelves here are some recipes that will enable you to utilize these cans and prepare novel delicious casties at any I 1 time i canned fruit 1 MW tapioca 2 cups canned fruit juice and water 4 tablespoons quick cooking tapioca cup sugar H 14 teaspoon salt 1 to 11 cups prepared canned fruit 1 to 3 tablespoons lemon juice combine fruit juice and water tapioca sugar and salt in saucepan and mix well bring mixture quickly to a full boll boil over direct heat stirring constantly remove from fire mixture will be thin do not overcook add fruit and lemon juice cool stirring occasionally mixture thickens as it cools chill serve in sherbet glasses with plain or whipped cream serves 6 to 8 for apricot plum or prune tapioca use 1 cups diced dicea canned fruit and 1 tablespoon lemon juice 1 for pineapple or raspberry tapioca use 1 cup canned crushed pineapple or canned red rasp berries and 1 tablespoon lemon i juice for peach tapioca use 1 cups I 1 diced dicea canned peaches and 2 tablespoons lemon juice for FOP cherry tapioca use l cups I 1 I 1 canned seeded red cherries |