Image provided by: University of Nebraska-Lincoln Libraries, Lincoln, NE
About The frontier. (O'Neill City, Holt County, Neb.) 1880-1965 | View Entire Issue (June 15, 1961)
CHIFFON CREAM PIE (Fruit Trimmed) 1 envelope unflavored gelatine Vi cup sugar, divided % teaspoon salt 111 cups milk 2 eggs, separated % teaspoon vanilla 1 cup heavy cream, whipped 1 9-inch baked pie shell Mix gelatine, H cup of the sugar and salt in top of double boiler. Stir in milk. Place over boiling wa ter and stir until gelatine is dis solved. Beat egg yolks slightly. Slowly pour small amount of the hot mixture over egg yolks stirring rapidly. Return egg mixture to double boiler and cook, stirring con stantly, until mixture coats the spoon, about 3 minutes. Remove from heat; add vanilla. Chill until mixture is slightly thicker than the consistency of unbeaten egg white. Beat egg whites until stiff; gradually beat in remaining il cup sugar. Fold in gelatine mixture and whipped cream. Turn into baked pie shell; chill until firm. Garnish top of pie with sliced fresh strawberries. If desired, serve with additional fruit. I | NOW! I ICED TEA [ WITH GLORIOUS CEYLON CRYSfAL FLAVOR - N E ST E A CcylorL, Crystal TeA c a distinctive new blend * CRYSTAL CLEAR-REFRESHING! So satisfying, so delicious. No other tea has this fabulous flavor—a blend of expensive Ceylon and other fine teas of the Far East. THE WONDER IS-IT’S INSTANT! Make iced Nestca with cold tap water. Richest pure tea flavor and fragrance are always in Nestea—The Ceylon Crystal Tea.
