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Royal Cream

Put one quart of milk into a basin with one-half an ounce of gelatine and let it stand for half an hour; then add the yolks of three eggs beaten up with four tablespoonfuls of sugar and stir well; also a little flavoring of vanilla. Put the basin into a pan of hot water on the fire and stir constantly until the mixture thickens. Beat the whites of three eggs to a stiff froth and add to the basin immediately after it is removed from the hot water; stir well once more, pour the mixture into moulds and place them one side to harden. Turn them out and serve with or without sauce.