4 Eggs, separated 1/2 cup Sugar 10 Macaroons.
2 tablespoons gelatin.
2 cups Milk.
1 teaspoon Vanilla.
Soften the gelatin in 1/4 cup cold water. Bring milk to scalding point and dissolve the softened gelatin in it. Cool to lukewarm. Beat the egg yolks until pale lemon colored. Pour the milk over them. Stir in the sugar and the vanilla. Chill. When it begins to set, like a soft jelly, fold in the stiffly beaten egg whites. Spread the macaroons on a bread board and roll into coarse crumbs with a rolling pin. Spread the crumbs on the bottom and sides of a buttered square tin. Pour the pudding mixture over them and set in refrigerator to chill. Serve, upside down, with whipped cream.