CHOCOLATE CHIFFON
| Soften in a small bowl | 1 tablespoon unflavored gelatin in |
| ¼ cup cold water | |
| Mix well in a saucepan | ⅓ cup cocoa |
| ½ cup sugar | |
| ⅛ teaspoon salt | |
| Add and mix well | 2 egg yolks |
| Stir in gradually until smooth a mixture of | 1¼ cups Pet Evaporated Milk |
| ¾ cup water | |
| Cook and stir over low heat until slightly thickened, about 10 minutes. Add softened gelatin and stir until dissolved. Remove from heat. Chill until thick, but not firm. | |
| Then fold in | 2 stiffly beaten egg whites |
| 1½ teaspoons vanilla | |
Put into chilled 9-inch Graham Cracker Crust ([page 4]). Chill at least 3 hours.