Boil a quarter of a pound of loaf sugar in a pint of milk. Dissolve in
it an ounce of Nelson's Gelatine, previously soaked in half-a-pint of
cold milk, and stir into it three teaspoonfuls of Schweitzer's
Cocoatina, dissolved in half-a-pint of boiling milk. Beat until on the
point of setting, and put the cream into a mould. A few drops of
Nelson's Essence of Vanilla can be added with advantage.