1 quart milk.

1 package gelatine - 1 1/2 ounces.

1 cup cream.

1/2, cup sugar.

Flavoring.

Put the sugar and gelatine into the milk and set over a slow fire or at the side and stir frequently until the gelatine is dissolved. When it shows signs of beginning to boil, takeoff and strain into a pan and set away on ice or otherwise make it cold. While it is cooling stir up and flavor it and add the cup of cream cold. It will set like jelly when quite cold; may be set in cups or molds and turned out, or cut in squares and served with sweet-ened cream. Not essential to have cream but needs rich milk. May be flavored with orange or lemon peel boiled in it or with extracts.