Spanish Cream

¼ package gelatine 2 eggs 4 tablespoons sugar 1 pint milk 1 teaspoon vanilla.

Soak gelatine in milk, put on fire and stir until dissolved. Add yolks of eggs well beaten with 2 tablespoons sugar.

Stir until it reaches boiling point. Remove from stove. Have whites of eggs beaten stiff with 2 tablespoons sugar and add to mixture, stirring briskly until well mixed. Flavour and turn into mould.