DESSERTS

SNOWFLAKE CREAM

Ingredients.

1 envelope
Davis Gelatine
3 cup desiccated
cocoanut
> cups (2 pint) milk
cup hot water
3 tablespoons sugar
(or more)
2 eggs
Vanilla essence
Pinch of salt

1
1
2

6 Servings

Method.

Heat milk. Beat egg yolks, add
sugar and stir into milk. Cook until
thickening. Remove from fire. Leave
until cold. Dissolve gelatine in hot
water, add to the mixture. Beat egg
whites and salt; add to custard mixture.
Fold in the cocoanut and flavouring.
Line a mould with any fruit in season,
and pour in the mixture.

If setting without an ice-box or refrigerator,

use slightly less liquid.

SPANISH CREAM

Ingredients.

1 envelope
Davis Gelatine
i cup hot water
2 eggs
3 tablespoons sugar
4 teaspoon salt
2 cups milk
1 teaspoon vanilla

(Canadian Method)

6 Servings
Method.

Dissolve gelatine in hot water.
Beat egg yolks. Add sugar and salt
to milk and heat until nearly boiling.
Pour over beaten egg yolks and return
to fire until mixture thickens slightly.
Remove from fire. Cool. Add vanilla
and dissolved gelatine. When mixture
is thickening, fold in stiffly beaten
egg whites and pour into a mould.

This recipe will not separate provided the custard and gelatine mixtures
are not too warm when blended together.

SPANISH CREAM

Ingredients.

1 envelope

Davis Gelatine
2 cups (1 pint) milk
4 tablespoons sugar
+ cup hot water
2 eggs
Essence of vanilla

(English Method)

6-7 Servings
Method.

Beat yolks of eggs and sugar to-
gether; add to milk. Heat until the
mixture boils and coats the spoon.
Remove from the fire. Dissolve gela-
tine in hot water, add to the mixture.
Beat egg whites until stiff and stir
into the mixture. Flavour to taste and
pour into a mould. Remember, the
custard must boil or it will not separate.
It should only just boil; do not keep
it cooking.