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GATEAU DE SEMOULE (French Semolina Pudding)

Put a quart of new milk into a saucepan, with the thin rind of a lemon, and let it stand by the side of the fire until the flavour is thoroughly extracted; then take out the rind, and let the milk boil. Throw in five ounces of semolina, a lump of butter the size of a large egg, a tiny pinch of salt, and four table-spoonfuls of sugar. Simmer gently for a quarter of an hour, stirring all the time, and add gradually the yolks of six eggs well beaten. Prepare a mould as for GATEAU DE RIZ. Just before putting the semolina into the mould, add the whites of four eggs, beaten to a firm froth. Bake in a moderate oven. Both this gateau and the GATEAU DE RIZ may be agreeably varied by flavouring the milk with vanilla, cocoa-nut, or almonds, instead of lemon. Time to bake, one hour and a half. Probable cost, 1s. 2d. Sufficient for a good-sized mould.