LIME CHIFFON
| Put into ice tray of refrigerator | ⅔ cup Pet Evaporated Milk |
| Chill until ice crystals begin to form around the edges. | |
| Mix well in a saucepan | 6 tablespoons sugar |
| 1 tablespoon flour | |
| Add and mix well | 2 eggs |
| Stir in gradually until smooth | ½ cup Pet Evaporated Milk |
| ½ cup water | |
| 2 tablespoons grated lime rind | |
| ¼ teaspoon salt | |
| Cook over low heat until slightly thickened, about 10 minutes, stirring all the time. Remove from heat. | |
| Add and stir until dissolved | 1 package lime gelatin |
| ¼ cup lime juice | |
| Chill until thick, but not firm. Put ice cold milk into cold bowl and whip with cold rotary beater, or electric beater at high speed, until fluffy. | |
| Add and whip until stiff | 2 tablespoons lime juice |
Slowly beat in gelatin mixture. Put into chilled 9-inch Graham Cracker Crust ([page 4]). Chill at least 3 hours.
Lemon Chiffon: Substitute lemon gelatin, lemon juice and lemon rind for the lime ingredients.