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Dutch Cream

Separate the whites from the yolks of three eggs, beat up the latter, and pour them gradually into a pint of new milk. Set the milk in an enamelled saucepan, and add to it a pint of cream, five ounces of loaf sugar, and one-eighth of an ounce of vanilla cut small. Stir the mixture over a slow fire for about ten minutes, and when thick enough, pour it through a coarse strainer. It must not boil. Sufficient for one quart or more. Probable cost, 2s, 4d.