Effingham Pinto
Celebrity Photo
MAPLE SPONGE
1 envelope Knox Sparkling Gelatine 1½ cups cold water 1/2 cup hot water Whites of 2 eggs 1 cup chopped nut meats 2 cups brown or maple sugar Soak gelatine in cold water five minutes. Put sugar and hot water in saucepan, bring to boiling point and let boil ten minutes. Pour syrup gradually on soaked gelatine. Cool, and when nearly set, add whites of eggs beaten until stiff, and nut meats. Turn into mold, first dipped in cold water, and chill. Serve with custard made of yolks of eggs, sugar, a few grains of salt, milk, and flavoring.