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Vanilla Cream

Soak an ounce of gelatine in cold water for half an hour. Break a pod of vanilla into small pieces, and soak these in a pint of boiling milk till the latter is pleasantly and rather strongly flavoured. Add six ounces of powdered sugar and the well-beaten yolks of four or six eggs. Put this custard into a jug, set it in a saucepan of water, and stir the custard until it begins to thicken, but it must not boil. Drain and add the gelatine, stirring the custard off the fire; the heat of the custard will dissolve it Pour the cream into an oiled mould, and set it in a cool place till stiff. If liked, this cream may be enriched by the addition of a pint of whipped cream, which should be stirred lightly in when the custard and gelatine are cool. When this addition is made, two additional eggs and another half ounce of gelatine will be required. The essence, instead of the pod of vanilla, may be used to flavour the cream. Time, about ten minutes to thicken the custard. Probable cost, if made without cream, 1s. 10d. Sufficient for nearly a quart of cream. (See also CREAM, VANILLA.)