quart of fresh, selected berries,✪ Strawberry Tapioca sugar, and the rest of the tapioca. Fill the dish with cold water until the tapioca is covered about a quarter of an inch deep. Bake in a moderate oven until it looks clear, adding more water (hot) if it seems too dry. When done, let it get thoroughly cold, and serve it with a whipped cream or a fruit dressing. If fresh berries can not be had, use canned fruit, as cherries or plums, first draining off the juice, which can be diluted, then thickened with a little corn-starch and used instead of the whipped cream, if preferred. ^'Chocolate Blanc-Mange. — 1 pint milk or cream, 2 tablespoonfuls corn-starch, 3 tablespoonfuls sugar, 3 tablespoonfuls Health Cocoa✪ Chocolate Blanc-Mange. Heat the milk, sugar, and Cocoa. Then add the corn-starch, or potato flour, if preferred. Cook thoroughly. Mold in cups if so desired. Serve with whipped cream. *Snowballs with Prunes. — Steam rice one hour, or until tender, and form into balls around one large or two small prunes in the center. Serve with a hot sauce made by warming for a few minutes one- half cup of Meltose to which the juice of one lemon has been added and a little prune juice✪ Snowballs with Prunes to make it of the consistency to pour easily. 14 210 Healthful Cookery PIES — RECIPES Granola Pie Crust. — 24 CUPS Granola, 24 to 1/3 cupful cream. For one pie take two thirds of a cup of Granola, moisten with an equal quantity of thin cream or rich milk✪ Granola Pie Crust, and let it stand a minute. A cream pre- pared by diluting Almond Butter with water to the consistency of cream is excellent for this purpose. Place the moistened mass in the center of the pie- tin, and with a spoon spread it evenly and thinly 1 over the bottom and round the sides of the tin, leav- ing no holes. Fill with any preferred filling, and bake ten or fifteen minutes. To form the edge nicely, rest the length of the first finger of the left hand against the edge of the tin, and press the ma- terial against it. The shaping of the crust will re- quire but a few moments, and should be done as soon as the Granola is well moistened, as it absorbs the liquid, and soon becomes dry again. Nut Meal Pie Crust. — Blend together thor- oughly equal parts of Nut Meal and good white flour. Make into a dough with ice-cold water✪ Nut Meal Pie Crust, kneading it the very least possible. Cocoanut Pie. — 1 pint milk, p2 cup cocoanut, 24 cup sugar, 2 eggs✪ Cocoanut Pie. Desserts 21 1 Steep one-half cup of cocoanut in a pint of milk for one-half hour. Strain out the cocoanut, and add sufficient fresh milk to make a pint. Allow it to become cold, then add a quarter of a cup of sugar and two well-beaten eggs. Bake with an under crust only. When done, the top may be covered with a meringue, if desired. *Cherry Pie. — i coffee-cup canned cherry juice, i teacup cherries reduced to a pulp, i cup sugar, i teaspoonful butter, il/2 tablespoonfuls corn-starch✪ Cherry Pie. Put juice, fruit, sugar, and butter together in a stew-pan, and bring to boiling; smooth the corn- starch in small quantity of water, and add to boil- ing liquid, stirring rapidly; cook the starch thor- oughly till liquid has clear appearance. Pour into previously prepared pie-crust (Granola pie-crust can be used), cover with meringue, and place in the oven until browned.

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quart of fresh, selected berries, sugar, and the rest of the tapioca. Fill the dish with cold water until the tapioca is covered about a quarter of an inch deep. Bake in a moderate oven until it looks clear, adding more water (hot) if it seems too dry. When done, let it get thoroughly cold, and serve it with a whipped cream or a fruit dressing. If fresh berries can not be had, use canned fruit, as cherries or plums, first draining off the juice, which can be diluted, then thickened with a little corn-starch and used instead of the whipped cream, if preferred. ^'Chocolate Blanc-Mange. — 1 pint milk or cream, 2 tablespoonfuls corn-starch, 3 tablespoonfuls sugar, 3 tablespoonfuls Health Cocoa. Heat the milk, sugar, and Cocoa. Then add the corn-starch, or potato flour, if preferred. Cook thoroughly. Mold in cups if so desired. Serve with whipped cream. *Snowballs with Prunes. — Steam rice one hour, or until tender, and form into balls around one large or two small prunes in the center. Serve with a hot sauce made by warming for a few minutes one- half cup of Meltose to which the juice of one lemon has been added and a little prune juice to make it of the consistency to pour easily. 14 210 Healthful Cookery PIES — RECIPES Granola Pie Crust. — 24 CUPS Granola, 24 to 1/3 cupful cream. For one pie take two thirds of a cup of Granola, moisten with an equal quantity of thin cream or rich milk, and let it stand a minute. A cream pre- pared by diluting Almond Butter with water to the consistency of cream is excellent for this purpose. Place the moistened mass in the center of the pie- tin, and with a spoon spread it evenly and thinly 1 over the bottom and round the sides of the tin, leav- ing no holes. Fill with any preferred filling, and bake ten or fifteen minutes. To form the edge nicely, rest the length of the first finger of the left hand against the edge of the tin, and press the ma- terial against it. The shaping of the crust will re- quire but a few moments, and should be done as soon as the Granola is well moistened, as it absorbs the liquid, and soon becomes dry again. Nut Meal Pie Crust. — Blend together thor- oughly equal parts of Nut Meal and good white flour. Make into a dough with ice-cold water, kneading it the very least possible. Cocoanut Pie. — 1 pint milk, p2 cup cocoanut, 24 cup sugar, 2 eggs. Desserts 21 1 Steep one-half cup of cocoanut in a pint of milk for one-half hour. Strain out the cocoanut, and add sufficient fresh milk to make a pint. Allow it to become cold, then add a quarter of a cup of sugar and two well-beaten eggs. Bake with an under crust only. When done, the top may be covered with a meringue, if desired. *Cherry Pie. — i coffee-cup canned cherry juice, i teacup cherries reduced to a pulp, i cup sugar, i teaspoonful butter, il/2 tablespoonfuls corn-starch. Put juice, fruit, sugar, and butter together in a stew-pan, and bring to boiling; smooth the corn- starch in small quantity of water, and add to boil- ing liquid, stirring rapidly; cook the starch thor- oughly till liquid has clear appearance. Pour into previously prepared pie-crust (Granola pie-crust can be used), cover with meringue, and place in the oven until browned.

Healthful cookery