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Three Eggs (II)

Ingredients.

Half a pint of Milk.

Half a pint of Double Cream.

One ounce of Gelatine.

Two ounces of Castor Sugar.

Half a teaspoonful of Essence of Vanilla.

Make a custard of the milk, three yolks of eggs and one white, melt the gelatine in two tablespoonfuls of water, and strain it into the custard, mixing it well. Whip the cream to a stiff froth, adding the sugar and vanilla. When the custard is sufficiently cool, stir the whipped cream lightly into it, and pour it into a mould to set.