1 1/2 oz. gelatin
1/2 c. water
3 eggs, separated
1 whole egg
1/2 c. sugar
Extra cream & almonds to decorate
Pinch salt
1 1/4 pt. milk
Extra 1/3 c. sugar
Almond essence
1/2 pt. cream, whipped

Soften the gelatin in cold water and dissolve over boiling water. Beat egg yolks, whole egg, sugar and salt until thick. Add milk and cook, stirring constantly over boiling water until thickened; cool. Stir in the gelatin.

Beat egg whites stiffly and add the extra sugar gradually. Fold into custard with the almond essence and whipped cream. Place in individual serving dishes and decorate with cream and almonds. Pass the apricot sauce separately.

APRICOT SAUCE:

1/2 lb. apricot jam
1/2 c. water

Boil together for 5 minutes. Strain and serve hot or cold.