SNOW CUSTARD.
One-half package of Cox's gelatine, three eggs, two cups sugar, one large cup boiling water, one pint milk, juice of one lemon. 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 an hour with any other. When all is white and stiff, pour into a wet mold. Make the custard of the sugar, yolks and milk; flavor with vanilla. Boil until it begins to thicken. When the meringue is turned into the dish, pour the cold custard about the base.
SNOWBALLS.
Three eggs, one scant cup flour, one cup sugar, one and one-half teaspoonful baking powder, three tablespoonfuls water, two tablespoonfuls lemon juice, grated rind of one lemon. Beat yolks of eggs, add sugar, then water, lemon rind and juice, then the whites beaten stiffly, finally the flour and baking powder, sifted together. Stir quickly and well. Pour this batter into fifteen little, well-buttered cups, steam one-half hour, have three tablespoonfuls powdered sugar on a plate. When snowballs are done, turn out on the sugar; roll them till covered with sugar. Serve with Strawberry Sauce:
Strawberry Sauce.
One can strawberries, put enough strawberries through a sieve to make one-half cup. Stir this into whipped cream which has been thoroughly chilled.
SPANISH CREAM.
One lemon, two eggs, one tablespoonful butter. Beat sugar and butter together, then add eggs. Grate rind of lemon and squeeze out juice, add last and bake five minutes.
SPONGE PUDDING.
One-half cup flour, dissolved in a little more than one pint milk. Set into a pan of water and boil until thick. Stir into this mixture while warm one teaspoonful butter. Separate whites and yolks of six eggs and add the yolks, well beaten, one-half cup granulated sugar, then beat well again. Beat white to stiff froth and stir all into the thickened milk, whites last. Bake one hour in pudding pan placed in hot water. Serve with cream, lightly whipped and flavored with vanilla.