BANANA CREAM
| Mix thoroughly in a saucepan | ⅔ cup sugar |
| | 3 tablespoons cornstarch |
| | ¼ teaspoon salt |
| | 3 egg yolks |
| Stir in gradually until smooth a mixture of | 1 cup Pet Evaporated Milk |
| | 1 cup water |
| Cook and stir over low heat until thickened, about 10 minutes. |
| Remove from heat and stir in | 1 teaspoon vanilla |
| Cover and cool thoroughly. |
| Put in the bottom of a cold 9-inch baked pastry shell | 1½ cups sliced, ripe bananas |
| Cover bananas with cooled custard. Spread with Meringue ([page 5]). Bake as directed. Cool thoroughly before cutting with wet knife. |
MAPLE-NUT CHIFFON
| Soften in small pan | 1½ teaspoons unflavored gelatin in |
| | 3 tablespoons cold water |
| Set in pan of hot water and stir until gelatin is dissolved. |
| Stir in slowly a mixture of | ⅓ cup sugar |
| | 1 cup Pet Evaporated Milk |
| | ¾ teaspoon maple flavoring |
| Chill until almost firm. |
| Meanwhile, melt in skillet | 1 tablespoon butter or margarine |
| Add and stir over medium heat until light brown | ½ cup finely cut nuts |
| Remove from heat and cool to room temperature. Whip chilled milk mixture with cold rotary beater, or electric beater at high speed, until light and fluffy. Fold in nuts. Put into chilled 9-inch Graham Cracker Crust ([page 4]). Chill 3 hours. Keep chilled until served. |
COCONUT CREAM
| Mix thoroughly in a saucepan | ½ cup sugar |
| | 3 tablespoons cornstarch |
| | ¼ teaspoon salt |
| | 1 cup shredded coconut |
| | 3 egg yolks |
| Stir in gradually until smooth a mixture of | 1 cup Pet Evaporated Milk |
| | 1 cup water |
| Cook and stir over low heat until thickened, about 10 minutes. |
| Remove from heat and stir in | 1½ teaspoons vanilla |
| Cover and cool thoroughly. Put into cold 9-inch baked pastry shell. Spread with Meringue ([page 5]). |
| Sprinkle over top | ½ cup shredded coconut |
| Bake as directed for Meringue ([page 5]). Cool thoroughly before cutting with wet knife. |
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.