Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

• 1 quart milk
  1 junket tablet
  ¼ cup sugar
  2 tablespoons wine, or
  1 teaspoon vanilla
  ⅛ teaspoon salt

Dissolve junket tablet in cold water. Heat the milk until lukewarm; add junket tablet, sugar and flavoring; fill frappé glasses, let stand in warm room until set; then chill and serve.

Roman Pudding

• 1 tablespoon gelatine
  1 tablespoon cold water
  ¼ cup boiling water
  ¼ cup powdered sugar
  3 cups cream
  ¼ cup Madeira wine
  ¼ teaspoon salt
  1 can preserved figs
  1 cup beaten cream

Soak gelatine in cold water; dissolve in boiling water; add wine and sugar. Stir until mixture thickens. Carefully fold in the whip from cream. Mold, chill, and serve with figs and beaten cream.

Snow Pudding

• 2 tablespoons granulated gelatine
  2 tablespoons cold water
  ½ cup boiling water
  1 cup sugar
  ⅓ cup lemon juice
  3 egg whites

Soak the gelatine in cold water; dissolve in boiling water; add sugar and lemon juice. Stir till mixture thickens, then add the beaten whites of eggs and continue beating until stiff enough to drop. Mold, chill, and serve with [Custard Sauce].

Compote of Figs