Bake 1 hour. Beat to froth the whites of eggs with 1 cup of powdered sugar and the juice of 1 lemon. Spread over pudding when cold and put in the oven to brown.
2. Sponge Cake Pudding.
Split some sponge cakes into slices and spread with jam and place in a pie dish. Beat 2 eggs and 1 dessertspoonful of sugar together, add ½-pint milk, a little nutmeg, and stir. Pour the custard over the cakes in the dish. Bake in a slow oven till set—about ½ hour.
3. Strawberry Blanc Mange.
2 tablespoonsful cornflour.
1 leaf of strawberries.
1½-pints milk.
2 tablespoonsful sugar.
Mix the cornflour with a little milk then add the rest and boil till stiff. Add sugar and pour into mould and push strawberries down here and there.
4. Honeycomb.
3 teacups milk.
3 eggs.
1 small teacup sugar.
½-oz. gelatine.
Soak gelatine for 1 hour in a teacup of milk, put the remainder of the milk over the fire with the sugar and gelatine till dissolved.
Add beaten yolks of eggs to the milk and stir well until on the verge of boiling.