Fudge Sundae Squares

by Elsie Tinivell

1 envelope Knox Sparkling Gelatin
1/4 c. milk
1/2 c. sugar
1/4 tsp. salt
2 eggs
3/4 tsp. vanilla
1 c. chopped peanuts

Soften gelatin in cold water. Scald mild. Mix sugar, slat and well beaten egg yolks. Add hot milk slowly, stir until well blended. Cook in double boiler until of custard consistency. Remove from heat. Add gelatin; stir until dissolved. Add vanilla. Cool until slightly thick. Beat with egg beater. Fold in stiffly beaten egg whites. Cover bottom of square pan with 1/2 cup chopped peanuts. Pour in mixture. Sprinkle with remaining nuts. Chill. Serve cut in squares with fudge sauce.