Berry (black, boysen, logan, raspberry) rinse and drain

Pan size: 8 inch square; 5 1/2 cups fruit; 1 1/8 cups sugar; 3 tablespoons tapioca.

Pan size: 9 x 13 inch; 2 3/4 quarts fruit; 2 1/4 cups sugar; 6 1/2 tablespoons tapioca.

Pan size: 11 x 17 inch; 5 1/2 quarts fruit; 4 1/2 cups sugar; 3/4 cups tapioca.

FRUIT FILLING:

Blueberries, rinse and drain

Pan size: 8 inch; 5 1/2 cups fruit; 3/4 cup sugar; 3 tablespoons tapioca; 1 tablespoon lemon.

Pan size: 9 x 13 inch; 2 3/4 cups fruit; 1 1/2 cups sugar; 6 tablespoons tapioca; 2 tablespoons lemon.

Pan size: 11 x 17 inch; 5 1/2 quarts fruit; 3 cups sugar; 3/4 cup tapioca; 1/4 cup lemon.

FRUIT FILLING:

Peach

Pan size: 8 inch; 5 1/2 cups fruit; 1/3 cup sugar; 1 1/2 tablespoons tapioca; 1 tablespoon lemon.

Pan size: 9 x 13 inch; 2 3/4 quarts fruit; 3/4 cup sugar; 3 tablespoons tapioca; 2 tablespoons lemon.

Pan size: 11 x 17 inch; 5 1/2 quarts fruit; 1 1/2 cups sugar; 6 tablespoons tapioca; 1/4 cup lemon.

FRUIT FILLING:

Plum

Pan size: 8 inch; 5 1/2 cups fruit; 3/4 cup sugar; 3 tablespoons tapioca.

Pan size: 9 x 13 inch; 2 3/4 quarts fruit, 1 1/2 cups sugar; 6 tablespoons tapioca.

Pan size: 11 x 17 inch; 5 1/2 quarts fruit; 3 cups sugar; 3/4 cup tapioca.

CREAM CHEESE PASTRY:

Pan size: 8 inch; 3 ounces cream cheese; 2 tablespoons butter; 2 teaspoon sugar; 1/2 cup flour.

Pan size: 9 x 13 inch; 6 ounces cream cheese; 1/4 pound butter; 2 tablespoons sugar; 1 1/2 cups flour.

Pan size: 11 x 17 inch; 9 ounces cream cheese; 3/4 cup butter; 3 tablespoons sugar; 2 1/4 cups flour.

SUMMER FRUIT COBBLER:

Choose and prepare the fruit you want. Select a pan suited to the amount of fruit you are using; pour fruit into pan and crush about 1/4 of it with a potato masher. Add the specified amounts of sugar, tapioca, and lemon juice (if called for). Mix gently and set aside at least 15 minutes or up to 1 hour. Stir occasionally; as fruit stands, juices form to soften tapioca.

Meanwhile, measure ingredients for cream cheese pastry, using amounts appropriate for pan size. Put cream cheese, butter, and sugar into a bowl or food processor and beat with an electric mixer or whirl until well mixed. Add flour and mix or whirl until thoroughly blended.

Pat dough out 1 inch thick; enclose in plastic wrap and chill until just firm enough to roll easily, about 30 minutes.

Shape dough into a square or rectangle on a lightly floured board. With a floured rolling pin, evenly roll dough to shape pastry that measures 1 inch longer and wider than pan. Fold pastry in half and lay on top of half of fruit, then gently unfold. Fold rim of pastry under so folded edge is flush against pan sides; crimp decoratively. Cut several slashes in top of pastry to allow steam to escape. Beat 1 large egg white to blend, the brush lightly on pastry.

Bake at 350 degrees for 50 minutes to 1 1/2 hours, until golden brown. (The 11 x 17 inch cobbler takes about 8 hours to cool and thicken to the maximum.) 8 inch serves 6; 9 x 13 inch serves 12; 11 x 17 inch serves 24.