1 tbsp. gelatin
3 c. milk
3 eggs, separated
1/2 c. sugar
1/4 tsp. salt
1 tsp. vanilla
1 pt. whipping cream

Soak gelatin in milk 5 minutes. Place in double boiler and when milk is scalded, pour slowly on slightly beaten egg yolks to which the sugar has been added. Return to double boiler and cook until somewhat thickened, stirring constantly. Remove from heat, add salt and flavoring. Let cool. Then add the stiffly beaten egg whites and beat. Fold in the whipped cream. Serve on angel food or sponge cake. Serves 12 to 15.