1 1/2 envelopes gelatin
1/2 c. cold water
1/4 c. boiling water
6 egg whites
1/2 c. sugar
1/2 tsp. vanilla
1/2 tsp. almond extract
Pinch of salt
Red and green food coloring

Soak gelatin in cold water. Add boiling water to dissolve. Cool. Beat egg whites stiff, but not dry. Gradually add the sugar, alternating with the gelatin liquid, using an electric beater at high speed. Add vanilla and almond extracts and salt. Be sure to whip thoroughly so the gelatin blends completely with the egg whites.

Divide the mixture into 3 parts, leaving 1 part white, delicately tinting the others red and green to resemble the Mexican Flag. Alternate layers by spooning into loaf pan lined with wax paper which extends above the mixture. Chill at least 4 hours and serve with the custard above.