Spanish Cream - cooking recipe

Ingredients

1/2 envelope Knox plain gelatine
3 c. milk
3 eggs, separated
1 c. sugar
1/4 tsp. salt
1 tsp. vanilla

Preparation

Soak gelatine in 1/2 cup milk.
Scald remaining milk in double boiler.
Pour slowly on egg yolks, beaten with sugar.
Add salt. Return to double boiler.
Cook until thick.
Remove from stove. Add gelatine mixture and egg whites, beaten stiff.
Refrigerate. Serve with whipped cream.