The frontier. (O'Neill City, Holt County, Neb.) 1880-1965, June 15, 1961, FARM and HOME section, Image 15

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    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.