Spanish Cream Recipe

MISS GREEN.



Soak one half package of gelatine in one pint of milk for half an hour;

while this is soaking take two eggs (separate them) beating the yolks

with one half a cup of white sugar, till light, and whip the whites to a

stiff froth: when the gelatine is soaked, put the sauce pan on the fire

and let gelatine and milk come to the boil: then add the yolks and

remove from fire, add the whites and one teaspoon of vanilla. Put in a

wet mould and cool.

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