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CREAM, VANILLA (another way)

Simmer half a stick of vanilla in a pint of milk for twenty minutes, or until the flavour is thoroughly extracted, take out the vanilla, and pour the boiling milk upon one ounce of isinglass, and stir it until the latter is quite dissolved. Now mix the yolks of six eggs with the milk, put it in a saucepan, and stir it constantly over the fire till it thickens, but it must not boil. Strain it into a large basin, and add to it half a pint of well-whipped cream, and a small glass of brandy. Pour it into a well-oiled mould, and set it on ice. To turn it out, dip the mould for a moment into warm water. If it cannot be set on ice, a little more isinglass may be added. Time, three-quarters of an hour to prepare. Probable cost, 2s. 7d., exclusive of the brandy. Sufficient for one quart mould.