Dissolve 1 envelope unflavored gelatin in 1/2 cup cold water. Set aside. In double boiler cook the following ingredients until thick. (It doesn't get too thick.)

3 egg yolks
1 c. sugar
1 1/2 c. milk
1/4 tsp. salt
1 tsp. vanilla (after cooking)

Remove from stove and stir in the gelatin mixture. Let cool. Beat 3 egg whites until very stiff. Beat 1/2 pint whipping cream. Fold egg whites, then whipping cream into gelatin mixture. Break an angel food cake into small pieces into a well buttered 9 x 13 inch pyrex dish.

Pour custard mixture over cake bits and chill thoroughly in refrigerator. (I always make this the day before serving.) Cut in squares and serve with 1 tablespoon or more warm butterscotch sauce.

BUTTERSCOTCH SAUCE:

Mix:

1 tbsp. butter
2 c. light brown sugar
8 tbsp. Goodrich cream

Cook 2 minutes. Then add 2 teaspoons vanilla. Serves 12-14.