BUTTERSCOTCH CHIFFON
Reading edition
Put into ice tray of refrigerator ½ cup Pet Evaporated Milk
Chill until ice crystals begin to form around the edges.
Soften in a small bowl 1 tablespoon unflavored gelatin in
¼ cup cold water
Put into a saucepan 1½ pkgs. butterscotch pudding powder (not the “instant” kind)
⅓ cup brown sugar
⅛ teaspoon salt
Stir in gradually until smooth a mixture of ¾ cup Pet Evaporated Milk
1½ cups water
Cook and stir until mixture comes to a boil and is thickened, about 5 minutes.
Add softened gelatin and stir until gelatin is dissolved. Chill until cold but not firm.
Put ice cold milk into a cold bowl and whip with cold rotary beater at high speed, until fluffy.
Add and whip until stiff 2 teaspoons lemon juice
Beat in cold pudding. Put into prepared chilled 9-inch Graham Cracker Crust (page 4). Chill 3 hours. Keep chilled until served.
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