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Queen Mab's Pudding

1½ box of gelatine I pint of cream I teaspoonful of vanilla I pint of milk 4 eggs 2/3 of a cup of sugar Cover the gelatine with cold water, and soak a half hour. Whip the cream. Put the milk on to boil; when boiling, dissolve the gelatine in it, and strain. Beat the yolks and sugar together, stir into the boiling milk, and cook two minutes. Take from the fire, add the vanilla, and turn out into a tin basin to cool. Stand the basin in a pan of cracked ice, and stir constantly until it begins to thicken; then add the whipped cream; mix thoroughly, turn into a mould, and set away to harden. Serve with whipped cream heaped around it.