Soften gelatin in the cold water. Combine beaten egg yolks, salt and sugar. Add scalded milk slowly, stirring constantly. Place in top of double boiler. Dissolve softened gelatin in hot mixture. Cook over hot, not boiling water until mixture coats a metal spoon. Cool until mixture begins to thicken. Add vanilla. Fold in stiffly beaten egg whites and whipped cream. Turn into a 1½ quart mold or into 6 to 8 individual molds that have been rinsed in cold water. Chill until set. Unmold for serving either plain or topped with fresh fruit or berries.
PEPPERMINT CREAM
1 cup crushed peppermint stick candy
2 cups whipping cream
½ envelope unflavored gelatin
2 tablespoons cold water
One 10-ounce can chocolate wafers
Combine candy and ½ cup whipping cream, heat in double boiler until candy is dissolved. Soften gelatin in cold water and add to candy mixture. Chill until partially set. Fold in 1½ cups cream, whipped. Place chocolate wafer halves around edge of 8-inch square pan. Arrange layer of wafers in bottom of pan. Add half of gelatin mixture; top with layer of wafers, add remaining gelatin mixture and top with wafer crumbs. Chill at least 12 hours. Yield: 9 servings.