The Boston cooking-school cook book

by Fannie Merritt Farmer

Snow Pudding I

¼ box gelatine or

1 tablespoon granulated gelatine

¼ cup cold water

1 cup boiling water

1 cup sugar

¼ cup lemon juice

Whites 3 eggs

Soak gelatine in cold water, dissolve in boiling water, add sugar and lemon juice, strain, and set aside in cool place; occasionally stir mixture, and when quite thick, beat with wire spoon or whisk until frothy; add whites of eggs beaten stiff, and continue beating until stiff enough to hold its shape. Mould, or pile by spoonfuls on glass dish; serve cold with Boiled Custard. A very attractive dish may be prepared by coloring half the mixture with fruit red.