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double-crust pies or 80 tart shells.

FREEZER PIE-CRUST MIX
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    Tender pie crusts are now “easy as pie” to make.
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    6 cups all-purpose flour
    2 teaspoons salt
    1 (1-lb.) can vegetable shortening (2-1/3 cups)
    1-1/4 to 1-1/2 cups cold water
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    FREEZER PIE-CRUST MIX makes:
    Freezer Pie Crust, page 309
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    Cherry-Almond Pie, page 297
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    Chocolate Cream Pie, page 296
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    Deep-Dish Pot Pie, page 147
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    Fresh Peach Pie, page 300
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    Meat & Potato Pie, page 141
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    All-American Apple Pie, page 294
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    Simplified Quiche, page 227
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    Luscious Lemon Pie, page 299
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    Sour Cream & Orange Pie, page 310
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    Spanish Cheese Pie, page 193
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    Turkey Dinner Pie, page 165
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    Vanilla Cream Pie, page 302
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    Sour Cream & Raisin Pie, page 301
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    Cut seven 12-inch squares of plastic wrap and heavy-duty foil; set aside. In a bowl, combine flour and salt. With pastry blender or heavy-duty mixer, cut in shortening until mixture resembles cornmeal in texture. Add 1-1/4 cups water all at once. Mix lightly with a fork until water is absorbed and mixture forms a ball. If necessary add additional water.
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    Divide dough into 7 portions. Shape into balls. Flatten each ball slightly. Wrap each flattened ball in 1 piece of plastic wrap. Place 1 wrapped ball on each piece of foil. Fold foil tightly against ball, making an airtight seal.
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    Label each package with date and contents. Store in freezer. Use within 10 months. Makes 7 packages of FREEZER PIE-CRUST MIX, enough for seven 8- or 9-inch single-crust pies. If you use a 10-inch pie plate, divide the dough into 6, instead of 7 balls.

MARIE’S FRUIT COCKTAIL MIX
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    When summer fruits are at their peak, prepare this mix for future use.
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    4 cups sugar
    2 qt. water
    1 (6-oz.) can frozen orange-juice concentrate
    1 (6-oz.) can frozen lemonade concentrate
    I watermelon, cut in balls
    2 cantaloupes, cut in chunks
    2 crenshaw melons, cut in chunks
    3 lb. green grapes
    3 lb. peaches, cut in chunks
    1 lb. blueberries, fresh or frozen
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    MARIE’S FRUIT COCKTAIL
    1 pint MARIE’S FRUIT COCKTAIL MIX, above.
    1 pint ginger ale
    In a saucepan bring sugar and water to a boil, stirring constantly. Stir in frozen orange-juice concentrate and frozen lemonade concentrate. In a bowl combine watermelon, cantaloupes, crenshaw melons, grapes, peaches and blueberries.
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    Put mixed fruit in 12 1-pint freezer containers, leaving 1/2-inch space at top. Pour hot juice syrup over top. Seal and label containers with date and contents. Freeze. Use within 6 to 8 months. Makes about 12 pints MARIE’S FRUIT COCKTAIL MIX.
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    MARIE’S FRUIT COCKTAIL Partially thaw MARIE’S FRUIT COCKTAIL MIX. Spoon into serving bowls or fruit cups. Pour ginger ale over top. Makes 4 servings.

FRUIT SLUSH MIX
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    A quick, cool, refreshing drink—right from your freezer.
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    4 cups sugar
    4 cups water
    1 (6-oz.) can frozen orange-juice concentrate
    1/2 cup lemon juice
    1 (46-oz.) can pineapple juice
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    FRUIT SLUSH
    FRUIT SLUSH MIX cubes, above
    Ginger ale
    Orange wedges for garnish
    Combine sugar and water in a medium saucepan. Heat until sugar is dissolved. Add orange-juice concentrate, lemon juice and pineapple juice. Fill 6 or 7 ice cube trays with mixture. Freeze until firm. Remove cubes from freezer trays and store in freezer bags. Label with date and contents. Use within 6 months. Makes about 100 small cubes.
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    Variation
    Add 5 to 6 mashed bananas to mixture before freezing.
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    FRUIT SLUSH
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    Fill a glass with FRUIT SLUSH MIX cubes. Add ginger ale to cover. Let stand 15 minutes. Garnish with orange wedges on a skewer. Makes 1 serving.

FREEZER CHEESE-SAUCE MIX
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    A nice complement to most vegetables. Try it as a hot dip with raw vegetables.
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    3/4 cup all-purpose flour
    1-1/2 teaspoons salt
    1/4 teaspoon ground nutmeg
    3/4 cup butter or margarine
    4 cups