Rum Dessert Mold with Raspberries (1965)

• 1 cup rum
• 5 egg yolks
• 1/2 cup sugar
• 2 cups light cream (or rich milk)
• 1 cup whipped heavy cream
• 1 tbspn gelatin
• Salt

Beat egg yolks with sugar till light.  Heat light cream to boiling point and pour over eggs.  Cook in double-boiler, stirring some.  

Soak gelatin in 1/4 cup cold water, add to hot mixture, and stir to dissolve.  Cool. As starts to set, add rum and whipped cream.  

Pour into mold. Refrigerate. Serve with raspberries, sauce of crushed raspberries, or raspberry preserves.

(Origin - "Heirloom Recipes of Yesterday and Today for Tomorrow" by Oxford-Lafayette Historic Homes, Inc. of Oxford, Mississippi, 1965. Recipe by Mrs. Beckett Howarth, Jr.)  

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