Spanish Cream.
- ½ box of Coxe’s Gelatine.
- 1 quart of milk.
- Beaten yolks of 3 eggs.
- 1 small cup of sugar.
- 2 teaspoonfuls flavoring extract—orange is very good in this cream.
- A little soda.
Soak the gelatine in the milk two hours. Stir in the soda, and heat, stirring often. When scalding hot, pour upon the beaten yolks and sugar, and return to the farina-kettle. Boil one minute, stirring ceaselessly. Strain through tarlatan, and when cold, flavor and put into a wet mould. Set on the ice until wanted, and eat with cream and sugar. Make this, of course, on Saturday.