Snow Pudding.
One box gelatine, 2 cups sugar, juice of 2 lemons, whites of 3 eggs, 1 quart of milk, 5 eggs, 5 tablespoonfuls sugar, and 1 vanilla. Dissolve the gelatine in 1⁄4 pint of water and let stand for 2 hours; then add 1⁄4 pint of boiling water, the lemon juice, and sugar; strain and set away to cool and thicken, and when quite stiff, add the whites of the 3 eggs, beaten to a stiff froth; stir these into the jelly until it looks like snow—mould and set on ice.
For a similar custard; add 5 eggs, well beaten in a dish, with 5 tablespoonfuls white sugar.
Fruit Pudding.
One quart of flour, 2 teaspoonfuls yeast powder, a little salt, 1 cup suet chopped fine, or a 1⁄4 pound butter or sweet lard; mix to soft dough, and roll quite thin—spreading over any kind of cooked fruit, sweetened to taste—rolling up nicely. This may be boiled, but is much better steamed, as this makes it much lighter. This delicious pudding should be eaten with brandy or wine sauce, liquid or solid.
Charlotte-a-Russe.
Take 1 pint rich milk, 1⁄2 ounce of gelatine, dissolved in a little hot milk, the whites of 2 eggs beaten to a froth, and 1 cup sugar; flavoring with vanilla. Mix the milk, eggs, sugar and flavoring; and when the gelatine is cold, pour it in, stirring thoroughly. Line the dish or mould with slices of sponge cake, fill with this mixture, and set on ice to cool.
Solid Sauce.
Work well into 1⁄2 cup of the freshest butter, 1 cup of powdered white sugar, adding the white of an egg, well beaten, and worked in with a large spoonful of California brandy, or a couple of spoonfuls of good sherry or California white-wine; working all of these well together, that the ingredients may be thoroughly incorporated, and season with nutmeg or cinnamon, or both, as may be preferred.