1 1/2 c. milk
1 c. sugar
1/8 tsp. salt
3 egg yolks
1 tbsp. gelatin, softened in 1/2 c. milk
1 pt. cream, whipped
3 egg whites, beaten stiff
1 tsp. vanilla
1 med. angel food cake, broken into 2 1/2 inch pieces
Strawberries, halved

Make a thin custard of egg yolks, sugar, and milk, stirring constantly until it comes just to a boil. Don't let it boil! Add softened gelatin and salt. Cool until soft jelly stage. Add whipped cream, vanilla, and beaten egg whites. Pour a layer of mixture into oblong pan. Cover with layer of cake pieces. Top with strawberries. Repeat. Finish with layer of custard and berries. Refrigerate at least 6 hours.