1. SEE RECIPE NOS. I-G-1 AND I-1. 2. RECONSTITUTE MILK. ADD SUGAR AND SALT; HEAT TO JUST BELOW BOILING. DO NOT BOIL. 3. DRAIN 5 LB 1 OZ (3/4-NO. 10 CN) CRUSHED PINEAPPLE. COMBINE CORNSTARCH, SUGAR AND PINEAPPLE JUICE; STIR UNTIL SMOOTH. ADD GRADUALLY TO HOT MIXTURE. COOK AT MEDIUM HEAT, STIRRING CONSTANTLY, ABOUT 10 MINUTES UNTIL THICKENED. 4. STIR ABOUT 1 QT HOT MIXTURE INTO EGGS. SLOWLY POUR EGG MIXTURE INTO REMAINING HOT MIXTURE; HEAT TO BOILING, STIRRING CONSTANTLY. COOK 2 MINUTES LONGER. REMOVE FROM HEAT. 5. ADD BUTTER OR MARGARINE; STIR UNTIL WELL BLENDED. FOLD IN PINEAPPLE AND 6 TBSP LEMON JUICE (9 OZ A.P.-2 LEMONS). COOL SLIGHTLY. 6. POUR ABOUT 3 1/2 CUPS FILLING INTO EACH BAKED PIE SHELL. 7. REFRIGERATE UNTIL READY TO SERVE. 8. CUT 8 WEDGES PER PIE. NOTE: FILLING WILL CURDLE IF BOILED OR SUBJECTED TO PROLONGED INTENSE HEAT. Recipe Number: I00604 SERVING SIZE: 1/8 PIE From the (actually used today!). Downloaded from G Internet, G Internet.