For a plain lemon ice, take the grated rind of one lemon, and the juice of three, a cupful and a half of sugar, four cupfuls of water, and the stiffly beaten whites of two eggs. Freeze, but not too hard.
CITRON CUSTARD
Citron custard is good summer or winter, served hot or cold. The child should first beat up very light two eggs, then add a pinch of salt, one-third cupful of sugar, two cupfuls of milk, and a sprinkle of nutmeg. Next she must line a baking-dish or individual cups with thin slices of citron, then pour in the custard and bake, after setting her dish or cups in a pan of boiling water. If a few small nails are scattered over the bottom of the water-pan, so the pudding cups do not touch, but are surrounded by water, the custard will cook more evenly. Leave in the oven about twenty minutes, but test before taking out by inserting in the middle the blade of a silver knife. When thoroughly done the blade will come out clean instead of coated.
CORNSTARCH PUDDING
Cornstarch pudding is an old favorite, too, either hot or cold. First mix four level tablespoonfuls of cornstarch with three tablespoonfuls of sugar, and beat up light one egg. Then scald two cupfuls of milk, after pouring a few spoonfuls on the cornstarch in order to thoroughly wet it. When the milk is hot, add the moistened cornstarch and sugar, the beaten egg, and flavoring to taste, stirring constantly until thick. Then allow to cook gently for ten minutes at least. A double boiler is best for all such puddings, as it prevents all possibility of scorching, but it takes longer. One delicious way of serving this otherwise ordinary dish is to cut a few thin peelings from a lemon (just the yellow part), cook with the milk till a delicate flavor is imparted, and then remove. When the pudding is done, pour in a mold and let set. Then serve with whipped cream flavored with vanilla. The combination of the two flavorings is very agreeable.
RAISIN TAPIOCA
Tapioca is a thing every child should learn to use, as it is capable of so many variations. For the simplest pudding, have her first cover three-quarters of a cup of tapioca, (or sago, either), with one cupful of cold water and allow to soak at least an hour. Then add three cupfuls of boiling water, one-half teaspoonful salt, the flavoring and sugar to taste, and boil until transparent. If the family like lemon, let her add the strained juice and grated rind of one lemon and one-half cupful of sugar. Or, she can use a level cupful of raisins, the juice and grated rind of half a lemon and cupful of sugar. (The raisins should be seeded, of course.)
APPLE TAPIOCA
Or still another way is to boil the tapioca, sweetened but not flavored, for about fifteen minutes, then pour into a baking-dish half filled with sliced apples and flavored with nutmeg. This must be baked until the apples are tender.