EGGNOG
| Put into ice tray of refrigerator | ⅔ 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 | |
| Mix in top of double boiler | 2 well-beaten eggs |
| ½ cup sugar | |
| ⅛ teaspoon salt | |
| Stir in gradually until smooth a mixture of | ½ cup Pet Evaporated Milk |
| ¼ cup water | |
| Place over boiling water. Cook and stir until mixture thickens slightly or about 3 minutes. Add softened gelatin and stir until dissolved. | |
| Remove from heat and stir in | 2 teaspoons vanilla |
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]). Sprinkle top with nutmeg if desired. Chill at least 3 hours.