Spanish Cream.

• 5 cups fresh milk.

• 1/4 cup sugar.

• 3 eggs.

• Essence lemon or vanilla.

• 3 dessertspoons Davis gelatine.

Place the well beaten yolk of the eggs, milk, sugar and essence in saucepan. Let all just come to the boil, stirring constantly, remove from fire, and allow to cool, then stir in the, gelatine that has been dissolved in a little hot water. When nearly cold stir in the stiffly beaten whites of the eggs, and put in a mould to set.