Snow Pudding
Let a box of gelatine stand one hour in a pint of cold water. Then add two pints of boiling water, four cupfuls of crushed sugar, the juice of four lemons and the rind of the same, pared thin. (The latter must, however, be taken out when the pudding begins to congeal.) Beat the whites of six eggs to a stiff froth, adding two tablespoonfuls of sugar. Then beat all together till it becomes a stiff froth. Make the six yolks into a custard flavored with vanilla or nutmeg and pour over the pudding after it has been turned out of the mould.--Mrs. B. J. B. Snow Pudding.
Dissolve one-half box gelatine in one pint hot water. Let it stand long enough to cool a little but not to congeal. Then add the whites of three eggs, juice of two lemons and sugar to taste. Beat all to a stiff froth and pour into moulds. Serve with a custard made of the yolks of the eggs and a pint of milk seasoned with vanilla.--Mrs. Dr. P. C.
Snow Pudding.
Soak a half box of gelatine in a half pint of cold water, all night. In the morning, add the grated rind of two lemons and the juice of one, three cupfuls of white sugar and a half pint of boiling water. Strain into a deep vessel and add the unbeaten whites of three eggs. Beat constantly for three-quarters of an hour, then set it in a cool place. With the yolks of the eggs, make a pint of custard flavored with vanilla or rosewater, to put around the pudding, when congealed.--Mrs. A. B.