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Spanish Cream

14 box gelatine or 1 tablespoon granulated gelatine 3 cups milk Whites 3 eggs Yolk 3 eggs 1½ cup sugar (scant) 14 teaspoon salt 1 teaspoon vanilla or 3 tablespoons wine Scald milk with gelatine, add sugar, pour slowly on yolks of eggs slightly beaten. Return to double boiler and cook until thickened, stirring constantly; remove from range, add salt, flavoring, and whites of eggs beaten stiff. Turn into individual moulds, first dipped in cold water, and chill; serve with cream. More gelatine will be required if large moulds are used.

Coffee Soufflê 1½ cups coffee infusion 14 teaspoon salt 1½ cup milk 3 eggs 2/3 cup sugar 1½ teaspoon vanilla 1 tablespoon granulated gelatine Mix coffee infusion, milk, one-half of the sugar and gelatine, and heat in double boiler. Add remaining sugar, salt, and yolks of eggs slightly beaten; cook until mixture thickens, remove from range, add whites of eggs beaten until stiff and vanilla. Mould, chill, and serve with cream.