Almendrado

Soften gelatin in cold water, then dissolve over hot water. Add to egg whites in large bowl. Beat until they form thick, white foam. Add sugar one tablespoon at a time, sprinkling each spoonful over 1 minute.

When whites hold soft, curving peaks, add almond extract and lemon peel. Beat in thoroughly. Divide in thirds; tint one pastel green and one pink and leave one white. Drop by alternate spoonfuls in mold or pour layers. Chill for 2 hours.

For Custard Sauce: In top of double boiler blend thoroughly 5 egg yolks, sugar, milk and lemon peel. Cook, stirring constantly, over gently simmering water until mixture thickens enough to coat back of metal spoon. Add almond extract and slivered almonds.

Set in pan in cold water and stir to cool. Cover and chill. It will be a thin custard. Serve over portions of gelatin mold.