1 Envelope plain gelatin
1/4 c Sugar
1/4 ts Salt
1 1/4 c Crushed pineapple and syrup
3 Eggs; separated
1 tb Lemon juice
1/2 c Water; ice cold
1/2 c Skim milk powder
9 Thin chocolate cookies
Mix together in top of double boiler gelatin, sugar, and salt. Beat
egg yolks slightly, stir in pineapple and syrup. Add to gelatin
mixture. Cook over boiling water, stirring constantly until gelatin
is dissolved (about 8 minutes). Remove from heat and stir in lemon
juice. Chill to unbeaten egg white consistency. Beat ice water and
milk powder together until stiff and mixture stands in peaks
(10 minutes by hand). Fold into gelatin mixture. Spoon 1/4 of
mixture into 9 by 5 inch loaf pan; top with 2 or 3 cookies; repeat
twice and finish with a layer of the chiffon mixture. Chill until
firm.
