1-3/4 to 2 tbsp. gelatin
6 egg yolks, beaten
1/2 tsp. salt
3/4 c. sugar
2 c. crushed peaches
Whipped cream
1/2 c. cold water
2/3 c. sugar
1/2 c. lemon juice
6 egg whites
Angel food cake

Combine egg yolks, sugar, salt and lemon juice; cook over hot water until mixture coats a spoon. Add gelatin softened in cold water. Fold in crushed peaches. Beat egg whites until stiff, adding the 3/4 cup sugar while beating. Fold the custard and peach mixture into the whites. Tear angel food cake into bite sized pieces; line a greased angel cake pan and alternate layers of cake pieces with the peach mixture. Put in refrigerator to keep chilled. At serving time, turn the cake out on an attractive cake plate, ice with whipped cream and garnish the top with sliced peaches.