1 can (13 oz.) evaporated milk
1 1/4 c.boiling water
4 tbsp. lemon juice
Pinch of salt
1 pkg. lemon Jello
1 c. white Karo syrup
Grated rind of one lemon
1 1/2 c. vanilla wafer crumbs

Dissolve Jello in boiling water. Add syrup, salt, lemon juice and rind. Let congeal slightly. Beat milk which has been chilled overnight and whip gelatin mixture into it. Place crumbs in glass Pyrex dish, pour mixture over crumbs and leave in refrigerator 3 hours at least. Slice into squares to serve.