Soften 1 tablespoon gelatin in 1/4 cup cold water. Dissolve in 1/4 cup boiling water. Cool. Add 1/4 teaspoon cream of tartar and 1/4 teaspoon salt to 6 egg whites; beat stiff. Mix in 2 teaspoons vanilla and 1 cup sugar (2 tablespoons at a time). Beat in gelatin. Divide in 3 parts. Add chopped almonds to one; tint one pink and one green. Pour layers into loaf pan lined with waxed paper. Chill. Slice. Serve with custard sauce.