Warm the butter and stir in and beat the batter thus made till it is light and full of bubbles.
Stir in the salæratus, and lastly the whites—but do not beat it after the whites have been added, as that will make it tough.
Butter tea cups, or an earthen mould, pour in the batter, and bake it in a moderate oven.
Serve with butter and sugar, or any kind of sauce which may be preferred.
They require from half an hour to three-quarters to bake.
SNOW CUSTARD.
314. One quart of milk,
Eight eggs,
One vanilla bean, or a little grated lemon peel.
Beat the eggs, leaving out the whites of four, add them to the milk. Pound the vanilla bean in a mortar, and mix it with the milk. Pour the whole in your pudding dish, place it in a pan of boiling water, and when the custard is thick set it away to cool.
About fifteen minutes before it is to be served, beat the whites to a dry froth, sweeten with fine white sugar, pile it on the top and send it to the table. If suffered to stand the white of egg will fall.