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Italian Cream

Make a boiled custard of six eggs to a quart of milk, flavor with very little vanilla, add half an ounce of gelatine to a quart of custard. When quite thick stir in as much syllabub as you like. This syllabub is made with one quart of cream, half gill of wine, the juice of one lemon, the beaten whites of three eggs and sugar to taste frothed together. Serve in little glass bowls or cups set in pink paper rose cases.