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Spanish Cream

One-half box gelatine, 1 pint milk, 3 eggs, 1/2 cup sugar; flavor. Soak gelatine in cold water 15 minutes, scald the milk; beat yolks of eggs with sugar, the whites separately. Put gelatine in the milk to dissolve. Add yolks of eggs and sugar. Stir all the time until it comes to a boil. Stir in the whites of eggs, last the extract, and pour into moulds.

— Mrs. Raymond L. Middlemas