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Cream, Italian

Dissolve one ounce of gelatine in a spoonful of milk. Make a custard with half a pint of milk, the yolks of three eggs, and a little sugar. Stir in a few drops of vanilla, and a spoonful of brandy for flavouring. When cool, add the dissolved gelatine, and half a pint of cream which has been whisked till it thickens. Put it into a well-oiled mould, and set it on ice, or, if preferred, serve in glasses. Double cream, or cream that has stood twenty-four hours, should be used for making creams. Probable cost, 2s. Sufficient for a large mould.