Take two tablespoonfuls of good gelatine, throw over it two spoonfuls of water, let it soak ten minutes, then pour over it half a pint of boiling water, three-quarters of a pound of white sugar, and the juice of two lemons with the rind thrown in. Let it come to a boil, take it off immediately, strain it, let it cool a little, and when it begins to thicken add the beaten whites of two eggs. Beat all thoroughly, and pour it in a mould on ice to get firm. When cold and firm, send it to table in the middle of a glass basin or dish, and pour around it a custard made from the yolks of the eggs, and a pint of milk sweetened and flavored to taste. Sponge cake should be served with this pudding.
A PRETTY DISH OF ORANGES CROQUANTE
Take ten or a dozen oranges, remove the peel, all the white part and the seeds. Do this carefully by quartering them, retaining the transparent pulp and juice. Do not break the skins of the sections. Boil a pound of loaf sugar in half a glass of water until the syrup strings when lifted on a fork, then take it from the fire and dip each section of orange in this candy while it is hot; you can do this by placing each one on a little stick cut for the purpose. As the pieces are dipped, arrange them in some pretty form on a dish or bowl, and fill up the hollow with whipped cream, sweetened and seasoned with a glass of maraschino.
FRANCATELLI’S LEMON PUDDING
The juice and grated rind of six lemons, a pint of milk or cream, six ounces of sponge cake or macaroons, eight yolks, and the whites of four eggs (whipped to a froth), one pound of sugar, and a little salt. Mix in a basin, and work all these materials together for at least ten minutes. Put a border of puff paste around a pie-dish, then pour in the batter; strew cut-up almonds over it, and bake. Sift powdered sugar over it, and serve.
WHIPPED CREAM WITH WINE
To the whites of three eggs, beaten to a froth, add a pint of cream, four tablespoonfuls of sweet wine, and four spoonfuls of sugar. Put bright jelly, or light-colored marmalade in spots among the cream, and serve sponge cake with it.
BATTER PUDDING
One quart of milk, six eggs beaten separately, and seven tablespoonfuls of flour. Boil the milk, stir in the eggs and flour, while the milk is nearly hot enough to boil; do not let it boil when you stir in the flour, but take it off the fire, or you will curdle the eggs. Bake this batter half an hour, and eat it with wine or lemon sauce. You should salt the milk slightly before boiling. When well and quickly made, this is a delightful pudding, but it should be eaten hot.
A SUPERIOR LEMON TART