1 tbsp. plain gelatin dissolved in 1/4 c. water
2 c. milk
3 eggs, separated
Dash of salt
1 c. New Hampshire maple syrup

Put milk in double boiler. Sprinkle dissolved gelatin over milk and heat to scalding, stirring until gelatin dissolves entirely. Beat egg yolks with salt. Stir in half the milk slowly. Return mix to double boiler and cook over hot (not boiling) water until mixture coats spoon. Take from stove. Stir in maple syrup and cool until it starts to thicken. Beat egg whites stiff. Whip maple and egg mixture until light and frothy. Slowly beat in egg whites. Chill in mold until firm. Serve with whipped cream or fruits.