Preparation:
Put 1 c. cold milk in plain gelatine, let stand 5 minutes. Put 1 pint milk to heat, but do not boil, stir in hot milk, well beaten egg yolks and soaked gelatine. Pour through wire strainer. Stir honey in balance of cold milk, add to geletine mixture. Whip cream if possible; this is not necessary, it makes a smoother cream. Add salt, vanilla and lastly beat egg whites stiff and add. Freeze. Can be served at once but improves by standing a few hours.
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