Put bread-crumbs into a basin with lemon rind and sugar; warm the butter in the milk, separate yolks from whites, add the yolks when beaten to the milk and butter, and pour over the other ingredients. Grease a pie-dish and put in mixture and bake until set. Leave till it is cold, spread over it raspberry jam, whip the whites to a stiff froth with a little sugar, pile high on the top and put it in the oven to dry, but not to brown.
PLAIN ICE-CREAM
3 cups of cream.
1 cup of milk.
1 small cup of sugar.
2 teaspoonfuls of vanilla.
Put the cream, milk, and sugar on the fire, and stir till the sugar dissolves and the cream just wrinkles on top; do not let it boil. Take it off, beat it till it is cold, add the vanilla, and freeze.
FRENCH ICE-CREAM
1 pint of milk.
1 cup of cream.
1 cup of sugar.
4 eggs.
1 tablespoonful of vanilla.
1 saltspoonful of salt.
Put the milk on the fire and let it just scald or wrinkle. Beat the yolks of the eggs, put in the sugar, and beat again; then pour the hot milk into these slowly, and the salt, and put it on the fire in the double boiler and let it cook to a nice thick cream. (This is a plain boiled custard, such as you made for Floating Island.) Take it off and let it cool while you beat the whites of the eggs stiff, and then the cup of cream. Put the eggs in first lightly when the custard is entirely cold, and then the whipped cream last, and the vanilla, and freeze.
SUMMER PUDDING
Line a pudding-basin with slices of bread without crust, and cut out a round for the bottom. Fill up with ripe raspberries or black currants, which have been stewed a little with sugar to make the syrup, but not long enough to destroy the colour. Put a plate on the top and a weight on it.
Next day turn out when required, and serve with whipped or plain cream.