Spanish Cream. ✠
½ box of gelatine.
1 quart of milk.
Yolks of three eggs.
1 small cup of sugar.
Soak the gelatine an hour in the milk; put on the fire and stir well as it warms. Beat the yolks very light with the sugar, add to the scalding milk, and heat to boiling point, stirring all the while. Strain through thin muslin or tarlatan, and when almost cold, put into a mould wet with cold water. Flavor with vanilla or lemon.