CHERRY PIE

Flaked Wheat, Cherries,

Milk, Whipped Cream.

Take enough flaked wheat to make the crust. Add a

little salt. Put in just enough milk to moisten thoroughly. Let stand two or three hours. Butter the tin to prevent sticking, spread the wheat over the pan, the same as pie dough. Then set in a warm place — probably on the shelf over the stove — until thoroughly dry. Take out cherry pits, add sugar, spread the cherries over the crust, then (for meringue) a layer of whipped cream. If made prop- erly it makes a delicious pie. In the winter evaporated cherries may be used if they are soaked over night in just enough water to cover.