Marguerite'S Spanish Cream Dessert
["1 envelope Knox gelatine", "5 Tbsp. sugar", "1/8 tsp. salt", "1 c. milk", "2 eggs (separate yolks)", "1 c. light cream or half and half", "1 tsp. vanilla", "toppings: chocolate sauce, crushed peaches, strawberries or raspberries, etc. (optional)"]
["In medium saucepan, stir in gelatine, 1 tablespoon sugar and salt.", "Add milk blended with egg yolks.", "Set over low heat and stir constantly for 5 minutes.", "Remove from heat and stir in light cream or half and half and vanilla.", "In separate bowl, beat egg whites until stiff, gradually beat in 4 tablespoons sugar.", "Fold egg white mixture into gelatine mixture, blending well.", "Pour into individual dessert dishes and chill until firm.", "Serves 4 to 6."]
["gelatine", "sugar", "salt", "milk", "eggs", "light cream", "vanilla", "toppings"]