STRAWBERRY CHIFFON
| Put into ice tray of refrigerator | ½ cup Pet Evaporated Milk |
| Chill until ice crystals begin to form around edges. | |
| Mash with a fork or pastry blender | 2 cups fresh strawberries[2] |
| Add to berries and mix well | ⅓ cup sugar |
| ⅛ teaspoon salt | |
| Let stand until needed. | |
| Mix and stir until dissolved | 1 package lemon gelatin |
| 1¼ cups boiling water | |
Cool to room temperature, then add strawberry mixture. 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]). Chill 3 hours. Keep chilled until ready to serve.
[2]Frozen strawberries can be used. Drain the berries and use the juice in place of part of the water. Omit the sugar. Use 1½ cups of drained berries.