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.
APPLE CRUMB
Turn on oven and set at 375 (high moderate).
| Mix in a 2-quart mixing bowl | ½ cup sugar |
| 2 tablespoons cornstarch | |
| ⅛ teaspoon salt | |
| ½ teaspoon cinnamon | |
| Stir in a mixture of | ½ cup Pet Evaporated Milk |
| 1 tablespoon lemon juice | |
| Add and mix well | 4 cups sliced, pared apples |
Pour into 9-inch pie pan lined with unbaked pastry, made with pie crust mix or from Pastry recipe ([page 4]).
Bake on rack near center of oven for 30 minutes.
| Meanwhile, put into a small bowl | ⅔ cup brown sugar |
| ½ cup sifted, all-purpose flour | |
| 3 tablespoons butter or margarine |