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Four Whites of Eggs (Half pound of Castor Sugar)

A half pound of Castor Sugar.

A flat Meringue Board.

Cover a meringue board with paper. Whip the whites of eggs to a very stiff froth and stir in the sugar. Shape some of this mixture in a dessertspoon, scoop it out with another dessertspoon and lay it on the board, sift some castor sugar over each meringue and dry them well in a warm oven. Then turn them over, press in all the soft part underneath, and dry them again. If for immediate use, fill them with whipped cream sweetened and flavoured with vanilla. If not required at once, put them away in a tin box covered over with paper until they are wanted.

Pouding à l'Orléans.

Ingredients.

Half an ounce of Gelatine.

Half a pint of Milk.

The Yolks of four Eggs and one White.

Two ounces of Sugar.

Three ounces of Biscuit Crumbs.

Three ounces of Pine Apple.

Two ounces of dried Cherries.

One ounce of Angelica.

Flavour well according to taste.

Make the custard of the milk, eggs, and sugar, and let it cool. Melt the gelatine in a gill of milk, stir this to the custard, and add the cake crumbs; when nearly cold, add the fruits cut up, and pour it into a mould nicely decorated with pieces of pine-apple. When quite set, turn out and serve with chopped jelly round.

Princess Pudding or Cold