Queen Mab Pudding

Cover half a box of gelatine with half a cupful of cold water and let stand for half an hour. Whip one pint of cream to a stiff froth. Put a pint of milk into a double boiler; when hot add the gelatine. Beat the yolks of four eggs and two-thirds of a cupful of sugar together until light; add the hot milk, gradually; return to the farina-boiler; cook for about two minutes, take from the fire; add a teaspoonful of vanilla extract; strain into a bowl, stand this in a pan of cracked ice, and stir constantly until the mixture just begins to thicken. At this stage fold in quickly the whipped cream, pour into a mould, and stand away to harden.

Serve with candied or preserved cherries and plain whipped cream.