Chill until slightly thicker than unbeaten egg whites.
Put cold milk into a cold quart bowl. Whip with cold rotary beater by hand, or with electric beater at high Speed, until stiff. Fold into marshmallow mixture.
Pour into chilled 9-in. Graham Cracker Crust (page 4). Chill until firm, about 3 hours.
Turn on oven and set at 375 (high moderate).
Line a 9-inch pie pan with unbaked pastry.
Mix thoroughly. Pour into pastry-lined pan. Bake on center rack of oven 50 minutes, or until firm. Cool before serving.
Cover and cool thoroughly. Put into cold 9-inch baked pastry shell. Spread with Meringue (page 5). Bake as directed. Cool thoroughly before cutting with a wet knife.
Serve as a topping on fruit, fruit shortcakes, plain cake, puddings, or other desserts. Makes 1 cup.
Home Economics DepartmentPET MILK COMPANYArcade BuildingSt. Louis, Missouri
1160 Litho in U.S.A.
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