Spanish Cream.

One oz. gelatine; 3 ozs. sugar; 1 qt. milk; 3 eggs; 1/2 teaspoon vanilla essence.

Soak the gelatine in some of the milk. Add the sugar and beaten yolks of egg, heat the remaining milk and pour over. Stir over the fire until it thickens, but do not allow to boil. Cool, and add vanilla and stiffly whipped whites. Turn into a wetted mould and allow to set.