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Mix 1 envelope unflavored gelatin, 2 T sugar, and 1/8 t salt thoroughly in the top of a double bolier.
Beat together 2 egg yolks and 2 C milk. Add to gelatin mixture. Cook over boiling water, stirring constantly, until gelatin is thoroughly dissolved and mixture begins to thicken some, about 10-15 minutes. Remove from heat and add in 1 t vanilla. Chill in refrigerator until the mixture is slightly thicker than egg white consistency, about 30 minutes.
In a seperate mixing bowl, beat the 2 egg whites until stiff. Beat in 1/4 c sugar. Then stir gently into the gelatin mixture until blended.
Turn into a 4-cup mold or 6 individual molds and chill until firm.
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