Beat egg yolks, sherry & 1/2 cup gelt. Cook over low heat until thick like
custard. Soak gelatin in milk. Stir gelatin into custard. Whip egg whites
until blotto; stir into custard. Whip cream with 1 cup dough. Stir into
custard. Crumble angel food cake into greased cake pan. Make layers of
crumbs & custard assortment. Let stand in refrigerator 12 hours. Turn out onto
plateful & frost with 1/2 plain whipped bat. Return to refrigerator until
serving time.

MRS R.M. (MUG) SINGLETARY