Strawberry Chiffon Cake
1 baked pie shell (9")
1 tbsp. gelatine
1/4 cup cold water
3 eggs
1/4 cup sugar
1/2 tsp. salt
2 tsp. lemon juice
1/4 tsp. cream of tartar
1-1/2 cup strawberry & juice
1/2 cup sugar
Soak gelatine in cold water for 5 minutes. Beat egg yolks slightly in top of double boiler. Blend in 1/4 cup sugar and the salt, lemon juice. Cook over hot water, stirring constantly until smooth and thickened. Blend in the soaked gelatine and crushed strawberries and beat with an egg beater for one minute. Remove from beat and cool. Chill in refrigerator until thick enough to barely hold its shape. Then beat again with beater until smooth. Make a stiff meringue oy beating the egg whites with cream of tartar until stiff enough to hold, then gradually beating in the 1/2 cup sugar. Continue beating until the mixture is stiff and glossy. Fold this meringue into the strawberry mixture and pile lightly in cooled pie shell. Chill and set.
