1 pt. milk
1/2 c. sugar
3 egg yolks
Almond extract
1/4 tsp. salt
1 env. Knox Gelatin
1 c. whipping cream

Beat egg yolks and sugar. Add scalded milk. Soak gelatin in 1/4 cup cold water, add to hot mixture and cool. When it is cool and thickened, fold in whipped cream and almond extract. Chill until set like Jello. Serve with Hot Raspberry Sauce (below).

HOT RASPBERRY SAUCE:

2 c. fresh raspberries or 2 pkgs. frozen (thawed and drained)

Mash 1/2 cup raspberries and mix with:

2 tbsp. cornstarch
1/2 c. sugar
1/2 c. water

(When using frozen raspberries, use juice in place of water and skip the sugar if sweetened berries.) Bring to a boil and stir until thickened. Remove from heat and fold in whole berries.