2 cups milk
4 egg yolks
1 cup sugar
2 tbsp flour
1/8 tsp salt

Make a custard of the above. Cook custard until thick. Dissolve an envelope of plain gelatin in 1/2 cup cold water and put into custard mixture while still hot. Let cool. Fold in: 1 pt whipped cream, 4 egg whites beaten stiff and 1/4 tsp almond extract. Break angel food cake into chunks. Line large flat pan with chunks. Pour custard over all. Let stand in refrigerator overnight. A few hours before serving, ice with 1/2 pint whipped cream and sprinkle with toasted sliced almonds.

Makes 12 servings.