Caramel Cream Recipe

MRS. BENSON BENNETT.



Boil two coffee cups of dark brown sugar, butter the size of an egg and

two thirds of a cup of thin sweet cream. Twelve minutes after it

commences to boil dissolve half a cup of gelatine in a little cold

water, add this to the boiling mixture and nearly a pint of sweet cream

all but the two thirds of a cup used in the beginning. Strain and flavor

with a tablespoonful of vanilla; pour into a pudding mould and let it

stand over night on the ice. Serve with whipped cream.

Vote