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Velvet Cream

Add four tablespoons of powdered sugar to one pint of thick cream and stir until dissolved. Soak onethird of a box of gelatine for one-half hour in a half cup of cold water, and if not thoroughly dissolved, place over hot water. Flavor with a teaspoon of vanilla. Mix thoroughly, turn into a mold and place on ice to harden. Serve with maple cream sauce. See chapter on Puddings and Pudding Sauces.