2 (1 oz.) sq. unsweetened chocolate
1 tbsp. butter
4 tbsp. flour
1 c. sugar
1/4 tsp. salt
1 c. hot water
1 1/2 c. Carnation evaporated milk, undiluted
3 egg yolks, beaten
1 tsp. vanilla
1 (9 inch) baked pastry shell

Melt chocolate in top of double boiler over hot water. Add butter, flour, sugar and salt. Blend. Gradually add hot water, stirring constantly. Add milk and blend. Cook for about 20 minutes, stirring constantly, until mixture is thick and smooth. Stir small amount of chocolate mixture into beaten egg yolks. Blend into hot chocolate mixture. Cook for 2 or 3 minutes. Cool and then add vanilla. Pour into baked pastry shell. Top with meringue or whipped Carnation. If you use whipped Carnation, sprinkle shredded chocolate on top.

MERINGUE:

3 egg whites
1/4 tsp. cream of tartar
6 tbsp. sugar

Beat egg whites with cream of tartar until frothy. Add sugar, a tablespoon at a time, and beat until meringue will hold peaks and as a glossy sheen. Pile lightly on pie. Then quickly swirl into hills and valleys with the meringue as deep at the edges as at the center. Make certain that the meringue touches the edges of the pastry shell all around. This prevents the meringue from shrinking away from the crust while baking. Brown meringue in a moderate oven (350 degrees F.) 12 to 15 minutes or until brown. Cool pie at room temperature away from drafts.

For meringue made from two egg whites, use 4 tablespoons of sugar and 1/4 teaspoon cream of tartar.

Egg whites beat better if they are at room temperature.

Spread meringue to the very edge so it touches the crust for a good "seal".

Keep a can of Carnation milk in your refrigerator for instant use as a whipped topping or as the base for a refrigerator dessert. It's so easy to whip Carnation, and the cost is so much lower than whipping cream. You need only 1/2 cup of Carnation to make 1 1/2 cups whipped. It triples in volume!

1. First thoroughly chill the milk: IN REFRIGERATOR: Pour milk into ice cube tray and chill until ice crystals begin to form around the edges. Or--

Place the unopened can directly under or in the freezing unit for several hours.

WITH ICE: Pour milk into a small bowl. Cover and set in a mound of crushed ice for 30 minutes. Or--

Place the unopened can of Carnation milk directly on ice for several hours.

2. Chill the bowl and rotary beater you are going to use by placing in refrigerator or on ice for about 20 minutes.

3. Pour the chilled Carnation milk in the chilled bowl and whip with the chilled rotary beater. Add flavoring when whipped to a froth.

4. Continue whipping until it will hold peaks. Add sugar and blend.

If milk does not whip the first time, rechill a longer time and whip again. It will not turn to butter.