Caramel Pudding.
1/2 pint of brown sugar.
1/2 pint of water.
1/4 of a box of gelatine.
4 egg whites.
1/2 teaspoonful of vanilla.
Soak the gelatine in one gill of cold water for two hours. Put the sugar and the other gill of water in a small saucepan and set on the fire. Boil until the mixture becomes a thick syrup. Now add the gelatine and vanilla, and heat again to boiling point.
Beat the whites of the eggs to a stiff, dry froth. Pour the hot syrup slowly on the eggs, beating briskly all the time. Turn the mixture into a mould, and set away to cool. When firm, turn out on a flat dish, and serve with a custard sauce.
Custard Sauce.
3 gills of milk.
4 egg yolks.
3 tablespoonfuls of sugar.
1/8 teaspoonful of salt.
1/2 teaspoonful of vanilla.
Make this sauce as directed for soft custard. (See Sweets, page 289.) Serve it cold.