Velvet Cream

Velvet Cream

Ingredients:
1/4 box of gelatine.
1 pint milk.
2 eggs.
3 tablespoonfuls of sugar.

Directions:
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.
Easy Charlotte Russe