Strawberry chiffon Pie from 1949

1 envelope gelatin

2 tbsp. cold water

2 egg yolks

3/4 cup Karo Syrup red label (or similar)

1 cup crushed strawberries

1 tbsp. lemon juice

2 egg whites

1/8 tsp. salt

2 tbsp. sugar

3/4 cup heavy cream, whipped

1 9-inch baked pastry shell

Soften gelatin in cold water. Beat egg yolks slightly in top of double boiler; add syrup. Cook over boiling water, about 5 minutes, stirring constantly, until mixture thickens slightly. Add gelatin; stir until dissolved. Cool slightly. Combine strawberries and lemon juice; add to gelatine mixture. Chill until slightly thickened. Add salt to egg whites and beat untill stiff but not dry; gradually beat in suger. Fold in strawberry mixture; then lightly fold in whipped cream. Pile into baked pastry shell. Chill thoroughly before serving. Garnish with whipped cream and strawberries.