Dessert: Rum Pudding with Raspberry Sauce

1/4 t salt
3 egg yolks
6 T sugar
1 T unflavored gelatin
2/3 cup milk
3 T rum
1 cup heavy cream, whipped
Raspberry Sauce

Add salt to eggs, beat until thick and lemon colored. Gradually beat in sugar. Soften gelatin in milk, heat till dissolves, cool slightly. Add milk to eggs, beating constantly. Add rum. Chill until partly set, fold in cream, turn into individual molds. Chill till set, about 4 hours. Serves 6.

Raspberry Sauce
1/4 cup sugar
1 T cornstarch
1 10 oz pkg frozen raspberries, thawed
1/3 cup cold water

Combine sugar and cornstarch, stir in rest. Cook, stirring constantly, until thick and boiling. Boil 2 mins more. Push through sieve, chill. 1 cup sauce.