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Italian Cream

Ingredients.

Yolks of four Eggs.

Half a pint of Milk.

Half a pint of Double Cream.

One ounce of Castor Sugar.

One ounce of melted Gelatine.

One wineglassful of Curaçoa. (Or half a wineglassful of Brandy and half a wineglassful of Sherry.) Make a custard with the eggs and milk; add the sugar, gelatine, and curaçoa. When cool, mix in the cream whipped; stir all together, and mould.