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Custard Jelly

Make a boiled custard of one quart of fresh milk, three eggs, one teacup of sugar, two teaspoonsful of vanilla; dissolve a-half box of gelatine in as little water as will cover it, and when well dissolved add the juice of one lemon and two glasses of sherry; stir the custard well while pouring in this mixture; strain through a sieve into a mould. Serve with whipped cream, flavoured with wine and vanilla, or with rich cream.