Quick Apple Pie

pastry for 9-inch 2-crust pie 14 to 14 teaspoon cinnamon

1 28-oz. can unsweetened 1/4, teaspoon nutmeg
apples, solid pack* 1 tablespoon lemon juice
34 cup sugar 2 tablespoons butter or
2 tablespoons flour margarine

Line a 9-inch pie pan with pastry. Combine apples, sugar, flour, cinna-
mon, nutmeg and lemon juice. Turn into pastry-lined pan and dot
with butter or margarine. Cover with top crust in which steam vents
have been cut. Seal pie and flute edges. Bake in hot oven (400°F.) for
50 minutes. 1 9-inch Pie

*One 28-0z. can unsweetened peaches, solid pack, may be substituted.

Apricot Ice Cream

34 cup powdered sugar
1 20-oz. can apricots 1 cup heavy cream

Drain apricots; reserve juice. Force apricots through a sieve. Com-
bine apricot pulp, juice and sugar; stir until sugar is dissolved. Beat
cream until stiff. Fold apricot mixture into cream. Turn into refrigera-
tor trays and freeze about 2 hours at coldest temperature until almost
solidly frozen. Remove from trays to a chilled bowl and beat with a
chilled beater until smooth. Return to trays; freeze until firm, about 3
hours. 1% Pints

VARIATIONS:

PEACH ALMOND ICE CREAM—-Substitute 1 20-0z. can peach
halves for apricots. Reduce sugar to 2 tablespoons and add 14 teaspoon
almond extract to peach pulp. Proceed as above. 114 Pints
PEAR MINT ICE CREAM—Substitute 1-20 oz. can pear halves for
apricots. Omit sugar and add 6 to 8 drops mint extract to pear pulp.
Proceed as above. Serve with chocolate sauce. 114 Pints

Fruit Cocktail Ambrosia

1 20-oz. can fruit cocktail 2 medium-sized bananas
1/4, cup honey 14, cup canned, moist, shredded
1 tablespoon lemon juice cocoanut

Drain fruit cocktail; reserve 14 cup juice. Combine honey, lemon juice
and fruit juice. Slice bananas and arrange in the bottoms of 5 sherbet
dishes. Pour combined juices over bananas. Top with fruit cocktail;
sprinkle with cocoanut. Chill thoroughly. 5 Servings

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