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Cream, Vanilla

Mix the well-beaten yolks of four eggs with a pint and a half of thick cream or new milk, add three table-spoonfuls of sugar, and four or five drops of the essence of vanilla, and last of all the white of one egg beaten to a firm froth. Put the mixture into a jug, place the jug in a saucepan of cold water, and let it simmer gently, stirring the contents of the jug all the time, until the cream thickens. It must on no account boil, or it will be full of lumps. Pour it into custard-glasses, and strew a little finely-sifted sugar on the top of each glass. Sufficient for nearly a quart. Probable cost, 9d. for this quantity, if made with milk.