Yolks of 4 eggs, beaten light.
2 cups white sugar.
Vanilla and rose-water for flavoring.
Heat the milk scalding hot, stir in the gelatine and sugar. When all are dissolved, beat in the yolks, and heat until they are cooked. Two minutes, after the custard becomes scalding hot, should suffice. Turn out into a broad dish to cool. When it stiffens around the edges, transfer it, a few spoonfuls at a time, to a bowl, and whip vigorously with your egg-beater. Flavor with rose-water. It should be like a yellow sponge before you put it into the mould. This should be an open one, i.e., with a cylinder in the centre. Rinse with cold water, and fill with the blanc-mange. It is best made the day before it is to be used. After turning it out upon a dish, fill the hollowed centre with whipped cream, flavored with vanilla and heaped up as high as it will stand. Pile more whipped cream about the base.
This dessert is named for the pretty yellow and white flower which came, with the earliest days of Spring, to the old-fashioned gardens.
Tipsy Trifle.
1 quart milk.
5 eggs, whites and yolks beaten separately.