Just in case Aunt Pit didn't include the details of using powdered gelatin, here they are:
Sprinkle gelatin on cold liquid.
Let stand for 5 to 10 minutes.
Add warm liquid or heat gently.
Stir until dissolved.
Pour milk in double boiler and soften gelatine in it.
Place over hot water, add sugar
stir till dissolved.
Pour slowly on egg yolks slightly beaten with salt.
return to double boiler and cook till thickened somewhat,
remove from fire and add flavoring and fold in lightly beaten egg whites,
beat till stiff.
turn in molds (rinsed in cold water)
Place in refrigerator.
When firm, unmold, garnish with marashino cherries and serve with sliced orages, whipped cream or any fruit or fruit juice.
Coffee cream has 20% fat.
Whipping cream has 30% fat.
Heavy cream has 36% fat.
A double boiler is a saucepan with a shallow pan that fits inside. The bottom pan is filled with water. Delicate ingredients are cooked in the top pan.