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sugar and egg white. Freeze to a heavy • mush. Beat with mixer and freeze again. MARION SIMPSON Sperryville Strawberry Pie 2 quarts strawberries 3 tablespoons cornstarch 1 cup sugar 1/2 cup water 1 tablespoon butter Juice of 1/2 lemon 1/2 cup sugar 8 ounces cream cheese, softened 1 teaspoon vanilla extract 1 baked (9-inch) pie shell Reserve 12 to 18 strawberries. Cut remaining strawberries into halves. Mix cornstarch and 1 cup sugar in saucepan. Mix in water and strawberries. Cook until thickened, stirring constantly. Add butter, lemon juice and food coloring if desired. Cool. Cream 1/2 cup sugar, cream cheese and vanilla in a bowl until light. Spread over bottom of pie shell. Arrange whole strawberries stem end down in the pie shell. Pour cooled mixture over top. Chill until serving time. Yield: 6-8 servings. CATHY D. PULLEN ' Washington Strawberry Almond Pie 1 package (3 ounce) strawberry ‘ gelatin 1 package (4 ounce) vanilla flavor pudding and pie filling (not instant) 11/4 cup water 1 1/2 pint strawberries, hulled and sliced 1/2 cup chopped toasted almonds ■ 1/2 teaspoon almond extract 1 baked (9-inch) pie shell Combine gelatin and pie filling ' mix in saucepan; stir in water. Cook and stir over high heat until mixture - comes to a boil. Remove from heat and stir in strawberries, almonds and extract. Let stand 5 minutes then pour ■ in pie shell. Chill until set, about 3 to 4 hours. Garnish with thawed frozen whipped topping. MARY LATHAM Amissville
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