This story originally ran in the baiduhai on Oct. 31, 1955.
Tonight’s the night for ghosts and witches, black cats, goblins, Mickey mice, tigers and other strange creatures. They’ll be ringing your doorbell and you’d better be ready with apples, cookies, candies, gum or shiny pennies.
It might be fun to make a dessert in Halloween colors of black and orange for the family. An orange chiffon pie in a chocolate wafer crust should please all the ghosts and witches at your dinner table.
Ominous orange chiffon pie
Ingredients:
3-ounce package of orange gelatin
1/2 cup sugar
1 cup boiling water
1/3 cup orange juice plus lemon juice to make 1/2 cup total
2 teaspoons grated orange rind
1 can evaporated milk, chilled (Editor’s note: The original recipe called for a “tall can” but we found that quantity to be too large for this recipe.)
9-inch chocolate crumb shell (Editor’s note: We purchased an Oreo cookie pie crust to save time.)
Directions:
Blend 1 1/4 cups fine chocolate wafer crumbs with 5 tablespoons butter, melted. Press firmly over bottom and sides of a 9-inch pie shell and chill before adding filling.
Mix gelatin and sugar in medium mixing bowl. Add boiling water and stir until dissolved. Stir in juices and rind. Chill to consistency of unbeaten egg white.
Whip icy cold evaporated milk until it is stiff and will hold a peak. Fold into gelatin mixture lightly but thoroly. Pour into wafer shell and chill until firm, 2 to 3 hours.
Decorate top of pie with chocolate wafers, if desired.
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