Evening Republican, Volume 17, Number 151, Rensselaer, Jasper County, 25 June 1913 — French Tea Cream. [ARTICLE]

French Tea Cream.

Scald one quart of cream, take from the fire, add one teaspoonful of any preferred kind of tea, stir for an instant, cover closely for six minutes, then strain. Return to the fire in a double boiler with five eggs and five tablespoonfuls of sugar beaten together and added to it, and stir until as thick as custard. Take from the fire, add one box of gelatin which has been soaked in one cupful of cold water and stir.until dissolved. Strain into a wetted mold and set away until firm. Serve with whipped cream.