7 large eggs
1/2 tsp. salt
4 1/2 c. milk
1 pkg. Knox gelatine
1 c. sugar plus 3 tbsp.
1 tsp. Tang

Soften gelatine in 1/2 cup cold milk. Heat remaining milk, then add gelatine mixture. Stir to dissolve. Beat stiff all the egg whites with 3 tablespoons sugar. Set aside. Combine egg yolks, sugar, salt and Tang. Beat just enough to blend. Slowly add hot milk mixture. Mix well. Pile beaten egg whites on top. Swirl lightly. Pour into 9 x 9-inch pan or casserole. Set into a pan of hot water.

Bake in slow oven, 300°F, until inserted knife comes out clean.