Almond Chiffon Pie - cooking recipe

Ingredients

2 c. milk
2 eggs, separated
1/4 c. sugar
1/8 tsp. salt
1 1/5 envelope Knox gelatine
1/4 c. water
1/3 c. sugar
1 1/4 tsp. almond extract
1 1/4 tsp. vanilla extract
1 large prepared graham cracker crust
nutmeg

Preparation

Scald milk in boiler over low heat.
Sprinkle gelatine over water.
Separate eggs.
Set aside whites (and cover).
Beat yolks, sugar and salt with fork.
When milk is scalded, pour some into egg mixture, then add egg mixture to rest of milk.
Cook over low heat, stirring, until thick as custard sauce.
Pour some over gelatine; stir, dissolving gelatine and add gelatine to remaining milk mixture, blending.