Applesauce chiffon pie
1 tablespoon gelatin
¼ cup cold water
3 eggs, separated
1½ cups applesauce
⅛ teaspoon ginger
¼ teaspoon cinnamon
½ cup milk
1 tablespoon lemon juice
½ teaspoon grated lemon rind
½ cup sugar
¼ teaspoon salt
9-inch baked pastry shell, or graham cracker shell
Nutmeg if desired
Sprinkle gelatin on water; soak a few minutes.
Beat egg yolks slightly, and add the applesauce, ginger, cinnamon, milk, lemon juice and rind, and half the sugar.
Cook over boiling water, stirring constantly, 20 to 25 minutes.
Add gelatin to the hot mixture; stir until dissolved. Cool until thick but not set.
Add salt to egg whites and beat until stiff. Add rest of sugar slowly, beating constantly. Blend with the thickened gelatin mixture.
Pour into the shell and sprinkle with nutmeg, if desired. Chill until firm.