3 egg yolks
1 c. sugar
1 c. milk
1 tsp. vanilla
1 envelope plain gelatin
pinch of salt
1/4 c. cold water
1/2 pt. whipping cream
3 beaten egg whites
1 small angel food cake
another 1/2 ptsp. whipping cream

Dissolve gelatin in cold water and set aside. Combine egg yolks, sugar, salt and milk. Cook in double boiler until mixture coats the spoon. Stir in gelatin. Cool. Fold in 1/2 pint whipping cream. Butter a 9 x 13 pan. Crumble or slice cake and line pan with half. Spread half of custard on top. Cover with remaining half of cake and custard. Whip other 1/2 pint of cream; spread over filling. Garnish with cherries or shaved chocolate. Refrigerate. Keeps well.

Serves 12.