Ingredients. - Eight yolks of eggs, three pints of milk, eight ounces of castor sugar, one ounce of cornstarch, six sheets of French gelatine, flavoring essence.

Method. - Mix the cornstarch smoothly with a little milk, boil the remainder, add the sugar and blended cornstarch, boil for two minutes, then pour over the beaten yolks of eggs, stirring meanwhile. Return to the stewpan, and stir by the side of the fire until the mixture thickens, then add the gelatine, previously dissolved in two tablespoonfuls of water, and the flavoring essence, and use as required.