Manuscript Cookbook 206

Lemon chiffon pie

Soak 1 T. plain gelatin in 1/4 c. cold water 3 eggs - separated 2/3 c. sugar 1/2 c. lemon juice 1/2 t. salt 1 t. lemon rind

Combine in double boiler egg yolks, 1/2 c. sugar, lemon juice and salt. Cook, stirring until smooth and thick. Add gelatin and stir until dissolved. Add rind. Chill until thick and syrupy. Beat egg whites stiff - add sugar grad. Fold into custard. Pour into crust. Chill and spread with whipped cream.

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Banana Pie

2 bananas sieved 1 c. sugar 2 egg whites 1/8 t. almond extract 1/8 t. salt

Beat together. Put in baked shell. Bake 20 min. 375°. Chill.

Top with whipped cream. Sprinkle with chopped nuts.

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Custard Pie

Mix 1/3 sugar with 1 1/2 T. cornstarch.

Add 2 1/2 c. milk. Bring to boil. Cool.

Combine cooled mixture and three well beaten eggs.

Season with 1/4 t. salt and 1 t. vanilla.

400° - down to 350° About 40 min

Knife in center of custard should come out almost clean.