6 tablespoons sugar
dash of salt
Mix together cornstarch, ¾ cup sugar and ½ teaspoon salt in a saucepan. Add egg yolks and blend thoroughly. Gradually stir in pineapple juice. Cook over low heat, stirring constantly, until mixture thickens. Add butter. Cool. Turn into pastry shell. Top with a meringue prepared by beating egg whites with 6 tablespoons of sugar and salt. Bake in a moderately hot oven (400°F.) 6 minutes or until meringue browns. Makes One 8-inch Pie
OLD-FASHIONED CHERRY SHORTCAKES
1 No. 2 can red sour pitted cherries packed in water[3]
¾ cup sugar
1 tablespoon cornstarch
¼ teaspoon cinnamon
2 cups sifted flour
4 teaspoons baking powder