Spanish Cream.
3/4 box of gelatine soaked soft in 1 1/2 pints milk; bring to a boil. Stir in the beaten yolks of 3 eggs, 3 tablespoons sugar, then bring to a boil again. Beat the whites to a stiff froth and stir in after removing from the fire. Flavor with vanilla. Pour in a mold to cool, and serve with cream.