Russian Cream


1 quart milk
2 envelopes gelatine
1/4 cup sugar
4 egg yolks, beaten
1/4 cup sugar
4 egg whites, beaten


Boil one quart of milk and stir in two envelopes gelatine, dissolved in a little water, add 1/4 cup sugar, then beaten yolks of 4 eggs with another 1/4 cup sugar. Stir for two minutes and take off the fire and add vanilla and the beaten egg whites, and a little salt.

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