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Angel's Food Cream

Dissolve half box gelatine, in one quart milk, beat together the yolks of three eggs, one cup sugar, juice of one lemon, stir it into the gelatine and milk, and let it just come to a boil, in a farina kettle; when nearly done strain, whip the whites of the eggs stiff, and stir through the custard; pour into the moulds and set near the ice to cool, flavor with vanilla.