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Panish Cream

Take one-half box of gelatine; one pint of milk; three eggs (yolks and whites); five tablespoons of sugar; one and one-half teaspoons of vanilla; one-fourth cup of water. Soak the gelatine in water. Place all but one-half cup of the milk on the fire in a double boiler. Separate the yolks of the eggs from the whites, beat the yolks light, and add to them the one-half cup of milk reserved. When the milk in the boiler is boiling, stir in the dissolved gelatine, and cook for one minute. Then add the yolks and milk and cook for one minute longer, or until the whole is like thick cream. Beat the whites of the eggs stiff, and just before taking the cream from the fire, add them to it, stir well, and at once remove the cream from the heat. When nearly cold, add the vanilla; stir well, and pour the cream into a mold that has previously been dipped in cold water. Leave in a cold place until next day. Send to table with whipped cream.