Family Weekly Cookbook MELANIE DE PROFT, Food Editor
luscious
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Fre3h Blueberry Pie
Pastry for 2-crust 8-in. pie
4 cups fresh blueberries
4 tt-a spoons lemonuice
fi cup sugar
Vi cup flour
'i teaspoon ground cinnamon
'4 teaspoon ground nutmeg
'g teaspoon Halt
1 teaspoon grated lemon peel
2 tablespoons butter or margarine
1. Line pie pan with pastry; set aside.
2. Gently toss berries with lemon juice, then
with a mixture of the next six ingredients.
3. Turn into unbaked pastry shell, heaping
slightly at center; dot with butter or marga
rine. Complete as for 2-crust pie.
4. Bake at 450F 10 min.; reduce heat to 350F
and bake 30 to 35 min longer, or until crust
is lightly browned.
5. Serve warm or cool. One 8-in. pie
Mango Pie
xl cup flour
Vi cup firmly packed dark brown sugar
Few grains salt
Vt cup butter or margarine
Pastry for l-cr .at 8-in. pie
4 cups sliced par- mangos (about 2 1-lb.
mangos)
4 teaspoons lime juice
K'j cup sugar
teaspoon salt
3 tablespoons quirk-cooking tapioca
1 teaspoon grated lime peel
1. Blend Hour, brown sugar, and few grains
salt together in a bowl; cut in butter or mar
garine with a pastry blender until pieces are
the size of email peas. Chill.
2. Line pie pan with pastry; bake 5 min. at
450F and set aside.
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Fresh Blueberry Pie and ice cream a welcome dessert any time!
3. Sprinkle mango slices with lime juice. Gently
toss with a mixture of the next four ingredients.
4. Turn into pastry shell, heaping slightly at
center. Sprinkle crumb mixture evenly over the
top of fruit mixture.
5. Bake at 450F 10 min.; reduce heat to 350F
and bake 15 to 20 min. longer, or until crumb
topping is golden brown and fruit is tender.
6. Serve warm with vanilla ice cream.
One S-in. pie
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Double-Crust Raspberry Pie
I'astry for 2 crust 8-in. pie
5 cups red raspberries
1 tablespoon orange juice
1 cup sugar
Vi cup flour
', teaspoon salt
1. Line pie pan with pastry; set aside.
2. Gently toss berries with orange juice and
a mixture of the remaining ingredients.
3. Turn into unbaked pastry shell, heaping
slightly at center. Complete as for 2-crust pie.
4. Bake at 450F for 10 min.; reduce heat to
350F and bake 25 to 30 min. longer, or until
pastry is lightly browned.
5. Serve warm or cool. One S-in. pie
Fresh Peach-Plum Pie
Pastry for 2-crust 9-in. pie
2 cups sliced ripe peeled peaches
2 cups sliced ripe purple plums
2 to 4 teaspoons lemon juice
teaspoon almond extract
1 Vj cups sugar
3 tablespoons quick-cooking tapioca
1 teaspoon grated lemon peel
Vi teaspoon salt
2 tablespoons butter or margarine
1. Line pie pan with pastry; set aside.
2. Gently toss peaches and plums with the
lemon juice and extract, then with a mixture
of the next four ingredients.
3. Turn into unbaked pastry shell, heaping
slightly at center; dot with butter or marga
rine. Complete as for 2-crust pie.
4. Bake at 450F 10 min.; reduce heat to 350F
Family Weekly. June JO. IKJ