BUTTERSCOTCH CHIFFON
| 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.