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Spanish Cream

1/2 box or 2 tablespoons gelatine 1 quart milk 1/2 cup sugar 3 eggs Pinch of salt 1 tablespoon vanilla Scald the milk with the gelatine and pour slowly on the yolks, well beaten with the sugar. Return to the fire; stir and cook until thickened, but no longer; remove; add salt, flavoring and whites of eggs beaten stiff. Turn into wet molds; cool and serve with whipped or plain cream.