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PLUM CHIFFON PIE, American
A fresh plum chiffon pie is as easy on the waistline as it is for the cook to make. The filling for a 9-inch single crust graham, cracker shell is made by softening 2 tablespoons (2 envelopes) unfavored gelatin in 1/3 cup cold pear nectar. Heat 1 1/3 cups pear nectar with ½ cup sugar until sugar melts, pour over gelatin mixture, and stir until dissolved. Chill until syrupy. Stir in 1 ½ cups pitted, diced, fresh plums and fold in 2 ½ cups whipped instant nonfat dry milk crystals. Pour into shell and chill until set. The dry milk mixture is made by mixing ½ cup each of the crystals and ice water in a bowl. Whip about 3 or 4 minutes or until soft peaks form. Add 2 tablespoons lemon juice and continue beating another 3 or 4 minutes, or until stiff peaks form.
Contributed by Unknown, 1959
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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