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.