SPANISH CREAM
- 2 cups scalded milk
- 4 eggs
- ¼ cup sugar
- 2 tablespoons granulated gelatine
- 1 teaspoon vanilla extract
- 1 pint cream
Pour scalded milk over egg yolks and sugar which have been mixed together. Put into double boiler and cook slowly until thick and smooth. Pour over gelatine which has been soaking in ¼ cup cold water. Chill; add vanilla and beat with egg whip until thick. Fold in beaten egg whites. Chill in molds and serve with sweetened whipped cream.
GLUTEN MUFFINS
- 2 cups gluten flour
- 3 teaspoons Dr. Price's Baking Powder
- 1 egg
- 1 tablespoon melted butter
- 2 cups milk
Sift together flour and baking powder, add beaten egg and butter to milk and mix well. Bake in greased muffin tins in moderate oven about 35 minutes.