1 gill of boiling water.
1 gill of cold water, scant.
1 gill of sugar.
1 lemon.
Soak the gelatine in the cold water for two hours; then pour the boiling water on it, keeping it in the same bowl in which it has been soaked. Add the sugar, and stir until the sugar and gelatine are dissolved. Now put in the wine and lemon juice. Strain the liquid into a large bowl and let it stand until cold; then place the bowl in a pan and surround it with water and ice. As soon as the liquid begins to thicken, beat it with a beater or a whisk until it is light and spongy. It will then be of a rose-pink color. Rinse a mould in cold water and pour the pudding into it. Set in a cold place for an hour or more. At serving time dip the mould in tepid water, to loosen the pudding. Wipe the outside of the mould and see to it that the pudding comes away from the sides. Turn out on a flat dish and serve with a custard sauce in a separate dish; or, this pudding may be served with whipped cream heaped around it; in which case the custard is, of course, omitted.
Uncolored gelatine may be used, if more convenient, and the pudding be colored with liquid cochineal.
Snow Pudding.
1/4 box of gelatine.
1/8 gill of cold water.
1/2 pint (scant) of boiling water.