SPANISH CREAM
(Sufficient to Serve Six)

1 Tb. unflavored gelatine
1/4 c. cold water
1 pt. milk
2 eggs
1/4 c. sugar
1/4 tsp. salt
1/2 tsp. vanilla

Soak the gelatine in the cold water. Heat the milk in a double boiler,
add the gelatine, and cook until it is completely dissolved. Separate
the eggs, beat the yolks, and to them add the sugar and salt. Stir into
the mixture in the double boiler, and cook until the eggs have
thickened. Remove from the fire, beat the egg whites until they are
stiff, and fold them into the mixture. Add the vanilla. Pour into a mold
that has been moistened with cold water, cool, and serve. If coloring is
added, it may be put in upon removing the dessert from the stove.

[Illustration: FIG. 6, Strawberry cream fluff with ladyfingers.]

52. STRAWBERRY CREAM PUFF.--One of the most attractive desserts that can
be made of gelatine is strawberry cream fluff. It is especially
delicious in warm weather, but plenty of time must be allowed for it to
solidify. Any desired way of serving it may be followed out, but a
method that is always pleasing is illustrated in Fig. 6. The gelatine
mixture is piled into stemmed glasses and then surrounded by thin pieces
of sponge cake or ladyfingers, as here shown. A few fresh strawberries
or strawberries that have been canned in thick sirup make an attractive