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Velvet Cream
1/4 box of gelatine.
1 pint milk.
2 eggs.
3 tablespoonfuls of sugar.
Small teaspoonful of vanilla.
Put the gelatine in the milk and soak fifteen minutes; put on the stove and
heat till it steams, but do not let it boil; stir carefully often, as there
is danger of its burning.
Beat the yolks of the eggs with the sugar, and put these in the custard, and
cook till it all thickens and is smooth, but do not boil it. Strain, cool,
and add the vanilla, and last fold in the beaten whites of the eggs, and put
in a mould on the ice.
Preserved peaches laid around this are very nice, or rich pineapple, or
apricot jam; or a ring of whipped cream, with bits of red jelly, make a
pretty border.
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