1 tablespoon Knox gelatin
1/4 cup cold water
1/4 cup lemon juice
3 egg whites
1 cup boiling water
1 cup sugar

Soak gelatin in cold water for 5 minutes. Meanwhile bring water to a boil. Dissolve sugar in boiling water, then add water to soaked gelatin, while stirring. Stir in lemon juice. Set aside to cool.

In a clean bowl, beat egg whites until they hold stiff peaks.

When the gelatin mixture begins to thicken, fold in the egg whites, beat thoroughly and pour into mold or serving dish.

Serve with:

CUSTARD SAUCE

2 cups whole milk
1/8 tsp. salt
3 egg yolks
1/2 cup sugar
1/2 tsp. rum, brandy or vanilla

Beat eggs with sugar and salt. In a double boiler, heat milk until tiny bubbles form on edges of pan and steam rises; be careful to remove pan from heat before milk boils.

Gradually add hot milk in a thin stream while beating the eggs.

Cook (do not boil) in double boiler, stirring often until the mixture thickens or coats the back of a spoon enough so that you can draw a line through it with your finger. Add vanilla or rum, then refrigerate until ready to use.

Submitted by: CM