As it is always easier to make an article if it is known what it should be like when it is finished this may described as a dark yellow boiled custard stiffened with gelatine and whipped to a light spongy condition while cooling.

1 pint milk.

5 ounces sugar.

1 ounce gelatine - light weight. Small piece stick cinnamon. 1/2 cup thick cream.

6 yolks eggs.

1/2 cup curacoa, or a wine substitute.

Set the milk over the side of the fire, with the sugar, cinnamon and gelatine in it, and beat often with the wire ess: whisk till the gelatine is all dissolved, which will be at about the boiling point. Beat the yolks light, mix them in like making custard, allow a few moments for it to thicken but not boil, then strain into a tin pail or a freezer and set in ice water; when nearly cold whip the cream to froth and beat it in and add the cura-cora or other flavoring. Where there is no cream whatever to be used for the purpose after beating up the gelatine cream quite light as it cools whip the whites of three eggs to froth and mix in by beating.

When the Roman cream has become cold enough in the ice water to be on the point of setting pour it into small individual molds if convenient, or it not dish up by spoonsful like ice cream out of the vessel it is made in. A spoonful of whipped cream poured around it like a sauce is an improvement.

Cost of material - milk 4, sugar 3, gelatine 16, cream 2, eggs 10, curacoa, rum or wine to flavor 15, ice to set 3; 53c for 1 quart or 16 individual molds,, or about 4c per plate.

Note - These creams, of which there are several kinds to be made, can be produced for one-half the above cost by the use of sheet gelatine, which is cheap, and the omission of the expensive liquor.