1 lg. angel food cake
3 c. milk
1/4 tsp. salt
4 egg yolks
1 c. sugar
2 tbsp. unflavored gelatin
1/4 c. water
4 egg whites
2 c. whipping cream
1 lg. can fruit cocktail
1 lg. can pineapple chunks

Mix milk with salt in a double boiler; bring milk to scalding. Beat 4 egg yolks and add 1 cup sugar; beat again. Add to the scalded milk, be sure it doesn't curdle. Cook until it coats the spoon. Dissolve the gelatin in the 1/4 cup water. Remove milk, egg mixture from heat and add dissolved gelatin. Cool to lukewarm. Beat 4 egg whites until stiff; add to milk-egg mixture by folding. Cool. Whip the 2 cups whipping cream. Add to mixture when cool. Cut or tear up the angel food cake and place in 9 x 13 inch cake pan. Drain the fruit and add to custard mixture. Pour over cake pieces. This makes a large recipe and may take more than one cake pan.