1 env. unflavored gelatin
1/4 c. cold water
1 c. milk, scalded
1/3 c. sugar
4 egg yolks
2 egg whites
2 tsp. vanilla
1/8 tsp. salt
1/2 pt. heavy cream
1 pkg. lady fingers

Soak the package of gelatin in 1/4 cup cold water. Dissolve it in 1 cup scalded milk. Add 1/3 cup sugar and stir until dissolved. Add 4 egg yolks and cook the custard over low flame, stirring it until it thickens. Cool the custard and add 2 teaspoons vanilla.

Whip until stiff 2 egg whites with 1/8 teaspoon salt and fold it lightly into the custard. Whip until stiff 1/2 pint heavy cream and fold it into custard. Line a 9-cup mold with lady fingers and fill it with the custard. Chill thoroughly several hours.