¾ cup boiling water
⅔ cup sugar
½ cup fine graham cracker crumbs
3 egg whites (save yolks for [Lemon Sauce*])
½ tsp. salt
2 tsps. vanilla
Sprinkle gelatine on cold water in 3-qt. mixing bowl to soften. Add boiling water and stir until gelatine is dissolved. Stir in sugar, chill slightly (15 minutes in refrigerator). In the meantime, sprinkle half of the graham cracker crumbs over bottom and sides of greased 9-inch square pan. Add egg whites, salt and vanilla to chilled gelatine mixture. Beat with rotary or electric beater about 10 minutes, until light, fluffy and mounding when beater is lifted. Turn into crumb-lined pan; sprinkle with remaining graham cracker crumbs. Chill ½ hour or until ready to serve. Cut in 3-inch squares and serve with [Lemon Sauce*] (prepare sauce while dessert chills). Makes 9 servings.
*lemon sauce
3 egg yolks
½ cup sugar