Chill until slightly thicker than unbeaten egg whites.
Put cold milk into a cold quart bowl. Whip with cold rotary beater by hand, or with electric beater at high Speed, until stiff. Fold into marshmallow mixture.
| Fold in | 1 quart sliced, fresh strawberries |
Pour into chilled 9-in. Graham Cracker Crust ([page 4]). Chill until firm, about 3 hours.
PINEAPPLE-CHEESE
| Soften in a small bowl | 1 tablespoon unflavored gelatin in |
| ¼ cup cold water | |
| Mix together in a saucepan | ¼ cup sugar |
| 2 slightly beaten egg yolks | |
| 1 teaspoon grated lemon rind | |
| 2 tablespoons lemon juice | |
| ½ cup drained, crushed pineapple (9-oz. can) | |
| ⅓ cup Pet Evaporated Milk | |
| Cook over low heat until slightly thickened, about 10 minutes, stirring all the time. Add softened gelatin and stir until dissolved. Remove from heat. | |
| Stir in | 1 cup cottage cheese, pressed through sieve |
| Chill until mixture is thick, but not firm. | |
| Beat until stiff, but not dry | 2 egg whites |
| Beat in gradually | ½ cup sugar |
| ⅛ teaspoon salt | |
| Beat in pineapple-cheese mixture. Put into prepared chilled 9-inch Graham Cracker Crust ([page 4]). | |
| Sprinkle with | 3 tablespoons graham cracker crumbs |
| Chill at least 3 hours. | |
PECAN
Turn on oven and set at 375 (high moderate).
Line a 9-inch pie pan with unbaked pastry.
| Put into bowl | ¼ cup soft butter or margarine |
| Add gradually, mixing until light and fluffy | ¾ cup sugar |
| Beat in one at a time | 3 eggs |
| Add | 1 cup dark corn syrup |
| ¾ cup Pet Evaporated Milk | |
| 2 tablespoons flour | |
| ½ teaspoon salt | |
| ¾ teaspoon vanilla | |
| 1 cup finely cut pecans |