Spanish Cream
2 cups scalded milk
4 egg yolks
1/4 cup sugar
2 tablespoons granulated gelatine
1/4 cup cold water
1 teaspoon vanilla extract
1 pint cream
Pour scalded milk very slowly over egg yolks and sugar which have been mixed together. Cook slowly in double boiler until thick and smooth. Pour over gelatine which has been soaking in 1/4 cup of water. Chill, add vanilla and beat with egg whip until thick. Add the cream which has been whipped and chill in molds.
Gluten Muffins
2 cups gluten flour
3 teaspoons Royal Baking Powder
1 egg
1 tablespoon butter
2 cups milk
Sift together flour and baking powder; add beaten egg and melted butter to milk and add, Mix well and bake in greased muffin tins in moderate oven about 35 minutes.
In addition to the foregoing, many of the soups, broths, jellies, ices and plain drop cakes found in the preceding pages are suitable for invalids and convalescents.
Preserving and Canning
(Material adapted from U. S. Food Administration and N. Y. State Department of Agriculture.)