Russian Cream Recipe

Instructions

1. Cover 1/2 box of gelatine with cold water and soak one hour.
2. Put 1 quart of milk into double boiler, and when boiling add the gelatine, 1 cup sugar beaten with the yolks of 4 eggs, and a little salt; cook until it begins to curdle; then cool, and stir into it the beaten whites of 4 eggs and a teaspoon of vanilla.
3. Put into cups and serve cold with whipped cream.
4. When turned out of the cups, the jelly should be 1 inch thick on top.