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EGG NOG CHIFFON PIE
(a specialty of the season)

1 envelope of plain gelatin
1/4 cup milk or dairy egg nog
1 and 1/2 cups dairy egg nog
3 eggs, separated
1/2 cup sugar
1/2 teaspoon vanilla
1/2 cup whipping cream
shavings of chocolate
1 baked nine-inch pie shell

Soak gelatin in the 1/4 cup cold milk or egg nog for 5 minutes. Heat the 1 and 1/2 cups egg nog in top of double boiler. Pour over the combined beaten egg yolks mixed with half the sugar, and cook over hot — not boiling — water, stirring until the mixture coats a silver spoon. Remove from heat. Add gelatin and stir until dissolved. Cool.

Beat the egg whites until stiff but not dry; slowly add the remaining half of sugar, beating until stiff. Then fold into the cooled custard mixture along with the flavoring. Chill until mixture begins to congeal. Then pour into the baked crust and chill until set. Serve topped with slightly sweetened whipped cream sprinkled with shavings of the bitter chocolate. Makes 6 servings.

NOTE: To prepare the chocolate, shave 1 square (1 ounce) of chocolate with a vegetable peeler or a sharp straight-edged knife.