Miss Parloa's Young Housekeeper / Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three

by Maria Parloa

Snow Pudding.

1/4 box of gelatine.

1/8 gill of cold water.

1/2 pint (scant) of boiling water.

Juice of one lemon.

1/2 pint of sugar.

Whites of two eggs.

Soak the gelatine in the cold water for two hours. Pour upon this the boiling water, and stir until the gelatine is dissolved; then add the sugar and lemon juice, stirring until the sugar is dissolved. Set the bowl in a pan of cold water to cool; ice water is the best. Stir frequently; and when it begins to congeal, add the unbeaten whites of the eggs, and beat constantly until the mixture becomes a thick, white sponge that will just pour. Immediately pour it into a mould that has been dipped in cold water, and set away to become firm.

At serving time dip the mould in tepid water and turn the pudding out on a flat dish. Pour the sauce around it, or serve in a separate dish. Make the sauce by the rule for custard sauce for snow blancmange.