STRAWBERRY CHIFFON
Reading edition
Put into ice tray of refrigerator ½ cup Pet Evaporated Milk
Chill until ice crystals begin to form around edges.
Mash with a fork or pastry blender 2 cups fresh strawberries[2]
Add to berries and mix well ⅓ cup sugar
⅛ teaspoon salt
Let stand until needed.
Mix and stir until dissolved 1 package lemon gelatin
1¼ cups boiling water
Cool to room temperature, then add strawberry mixture. Chill until thick, but not firm.
Put ice cold milk into a cold bowl and whip with cold rotary beater, or electric beater at high speed, until stiff. Fold in chilled gelatin mixture. Put into chilled 9-inch Graham cracker crust (page 4). Chill 3 hours. Keep chilled until ready to serve.