¼ cup sugar 1 envelope unflavored gelatin (1 tbsp.) 10-oz. pkg. frozen raspberries or strawberries, thawed 3 egg whites ¼ tsp. cream of tartar ⅓ cup sugar ½ cup whipping cream, whipped
Blend in saucepan sugar, gelatin, raspberries. Bring to full rolling boil, stirring constantly. Cool pan in cold water until mixture mounds slightly when dropped from a spoon. Add cream of tartar to egg whites, beat until frothy. Gradually beat in sugar and beat until meringue holds stiff peaks. Fold berry mixture into meringue. Carefully fold in whipped cream. Pile into cooled baked Short Pie shell (recipe below). Chill several hours until set.
Short Pie Shell
1 cup Bisquick ¼ cup soft butter (½ stick) 3 tbsp. boiling water
Heat oven to 450° (hot). Put Bisquick and butter in 9″ pie pan. Add boiling water and stir vigorously with fork until dough forms a ball and cleans the pan. Dough will be puffy and soft. With fingers and heel of hand, pat dough evenly into pie pan, bringing up dough to edge of pan. This may seem skimpy but will not be when baked. Flute edges. Bake 8 to 10 min. Fill with ice cream or other fillings.
Fruit Cobbler
Heat oven to 400° (mod. hot). Heat 2½ cups (no. 2 can) canned fruit or berries and juice (or 3 cups fresh fruit and ¾ cup water). Sweeten to taste. Blend in 1 tbsp. cornstarch dissolved in 2 tbsp. cold water. Bring to a boil; boil 1 min. Pour into 2-qt. baking dish. Dot with butter. Sprinkle with cinnamon. Drop ½ Fruit Shortcake Dough (recipe [page 18]) by spoonfuls over top. Bake about 20 min. Serve hot with cream. 6 to 8 servings.