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.
APPLE
Turn on oven and set at 450 (extremely hot).
Line a 9-inch pie pan with unbaked pastry (two crust pie, [page 4]).
| Put into large bowl | 6 cups pared apples, thinly sliced |
| Add a mixture of | 1 cup sugar |
| 1 teaspoon cinnamon | |
| ½ teaspoon salt |
With spoon, turn apples gently over to coat with mixture.
Arrange apples in pastry-lined pan. Cover with pastry. (See tips on pastry, [page 4].) Bake on oven rack slightly above center 10 minutes, then reduce heat to 325 (low moderate) and bake about 50 minutes longer, or until apples are tender and pastry is brown.
FROZEN GRAPE RIPPLE
| Put into ice tray of refrigerator | ¾ cup Pet Evaporated Milk |
| Chill until ice crystals begin to form around edges. | |
| Mix in small bowl | 2 egg yolks |
| ⅔ cup sugar | |
| ½ teaspoon grated lemon rind | |
| 2 tablespoons lemon juice | |
| Put ice cold milk into a cold bowl with | 2 egg whites |
| Whip with cold rotary beater, or electric beater at high speed, until fluffy. | |
| Add and whip until stiff | 3 tablespoons lemon juice |
| Beat in egg yolk mixture. | |
| Fold in with spoon or spatula to make a rippled effect | 3 tablespoons frozen grape juice concentrate (thawed) |