Take 4 or 5 red sumac seed heads. (Do not wash for the flavor is concentrated on outside of berries.) Cover with water; bring to a boil, strain through a cloth. Add water if necessary to make 2 cupsful.

Combine: 1 1/2 c. sugar 1/2 tsp. salt

Add 2 cups hot sumac extract prepared as above. Cook in double boiler until thick. Beat 3 egg yolks; add a little of the hot mixture. Stir and pour back into double boiler. Cook 2 minutes longer.

Remove from heat. Add 2 tablespoons butter; cool. Pour into baked pie shell. Top with meringue prepared by beating 3 egg whites with 6 tablespoons sugar. Bake at 350 degrees until browned.

The red or staghorn sumac is not the same as poison sumac which has white, drooping berries. Look for the red, upright clusters of seeds on the edible type sumac. These seeds are ripe in August and September....when the white crystals form on the surface and before the autumn rains wash the flavor off.