CUSTARD:

1 pt. milk
4 egg yolks
1 c. sugar
2 tbsp. flour
Pinch of salt
1 pkg. Knox gelatin

ALSO:

1 pt. cream
4 egg whites
Sherry
1 lg. angel food cake or 2 sm.
1/2 pt. cream & coconut

Make thin custard of first 5 ingredients. Add Knox gelatin dissolved in 1/2 cup cold water while hot. Let cool and fold in cream, whipped and 4 egg whites, beaten stiffly. Add 1/4 cup sherry.

Using a tube pan, break up in small pieces angel food cake. Alternate layers of cake and custard until pan is full, ending with custard. Let stand in refrigerator overnight. Ice with 1/2 pint whipped cream, 2 tablespoons sherry and sprinkle with coconut.