Snow Custard.
- ½ package of Coxe’s gelatine.
- 3 eggs.
- 1 pint of milk.
- 2 cups of sugar.
- Juice of one lemon.
- 1 large cup boiling water.
Soak the gelatine one hour in a teacupful of cold water, then stir in two-thirds of the sugar, the lemon-juice and the boiling water. Beat the whites of the eggs to a stiff froth, and when the strained gelatine is quite cold, whip it into the whites, a spoonful at a time for half an hour, if you use the Dover egg-beater (at least one hour with any other). When all is white and stiff, pour into a wet mould, and set in a cold place. Make this on Saturday, and on Sunday dip the mould into hot water, and turn out into a glass dish. Make a custard of the milk, eggs, and the rest of the sugar, flavoring with vanilla; boil until it begins to thicken. When the méringue is turned into the dish, pour this custard, cold, about the base.