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Spanish Cream

Boil, till dissolved, one ounce of gelatine in three pints of milk. Then add the yolks of six eggs, beaten light, and mixed with two teacups sugar. Put again on the fire and stir till it thickens. Then set it aside to cool, and meantime beat the six whites very stiff and stir them into the custard when almost cold. Pour into moulds. Flavor to your taste, before adding the whites.--Mrs. W.

Spanish Cream.

Dissolve half a box gelatine in half a pint milk. Boil one quart milk, and while boiling beat six eggs separately and very light. Mix the yolks with the boiling milk, and when it thickens add the gelatine. Sweeten and season to the taste. Pour all while hot on the whites of the eggs. Pour into moulds.--Mrs.