ksul-uasc-mscc224_101

Spanish Cream and Strawberry Ring

1 envelope gelatin, plain	¼ t. salt
3 C. milk	3 eggs, separated
½ C. gran. sugar	1 t. vanilla
Strawberries

Soak gelatin in milk in top
part of double boiler for 5 min. Then
add ¼ C. sugar and salt and cook over
boiling water, stirring frequently
until gelatin is dissolved. Remove from
heat and pour pver well beaten egg
yolks, stirring costantly. return
to double boiler and cook stirring con-
stantly until mixture coats spoon.
Cool and add vanilla. When of a thick,
syrupy consistency fold in the
stiffly beaten egg whites, into which
the remaining sugar has been
beaten. turn into 1½ qt ring
mold which has been rinsed in cold
water and chill until set. Serve with
strawberries in center. Serve 6-8