Ingredients. - Three eggs. Half a pint of milk. Half an ounce of best gelatine. Half a pint of double cream. A tablespoonful of powdered sugar. Half a teaspoonful of essence of vanilla.

Time required for making, about three-quarters of an hour.

To make a Vanilla Cream:

1. Take the yolks of three eggs and one white, put them into a basin, and beat them well with a wooden spoon.

2. Stir in half a pint of milk.

3. Pour this mixture into a jug.

4. Take a saucepan half full of hot water and put it on the fire to boil.

5. When the water is quite boiling, move the saucepan to the side of the fire.

6. Stand the jug of custard in the saucepan of boiling water, and stir the mixture very smoothly, until it thickens to the consistence of cream.

N. B. - Stir it very carefully, and watch it continually, that it does not curdle.

7. When the custard is sufficiently thick, take the jug out of the water and stand it aside to cool.

8. Put half an ounce of the best gelatine in a small stewpan, with half a gill of cold water, to soak and swell.

9. Then put the stewpan on the fire, and stir the gelatine until it is quite melted.

10. Pour this melted gelatine through a strainer and stir it into the custard.

11. Pour half a pint of double cream into a basin, and whip it to a stiff froth with a whisk.

12. Add to it a tablespoonful of powdered sugar and half a teaspoonful of essence of vanilla.

N. B. - If any other flavoring be preferred, it should now be added, instead of the essence of vanilla.

13. When the custard is sufficiently cooled, stir it lightly into the whipped cream.

14. Take a pint-and-a-half mould, scald it with hot water, and then rinse it out with cold water.

15. Pour the cream into the mould, and stand it in ice until required for use.

16. For serving, dip the mould into boiling water for a second, shake it to loosen the cream, and then turn it out carefully on to a dish.

N. B. - This is an economical receipt for making cream; but if made entirely of cream, instead of cream and milk, it would, of course, be richer.