Snow Pudding.
Soak a half box of gelatine in a half pint of cold water, all night. In the morning, add the grated rind of two lemons and the juice of one, three cupfuls of white sugar and a half pint of boiling water. Strain into a deep vessel and add the unbeaten whites of three eggs. Beat constantly for three-quarters of an hour, then set it in a cool place. With the yolks of the eggs, make a pint of custard flavored with vanilla or rose-water, to put around the pudding, when congealed.—Mrs. A. B.
Cake Pudding.
Take a moderate sized baking-dish, around which lay small sponge cakes, split and buttered on both sides. Spread them with marmalade or preserves on the inside. Put in the centre of the dish pieces of cake buttered and spread with preserves on both sides. Leave room for a custard, to be made, seasoned and poured over the pudding before baking. Eat hot with hot sauce.—Mrs. V. R. I.
Preserve Pudding.
1 cupful preserves.
1 cupful sugar.
Nearly a cupful butter.
5 eggs.
Bake in pastry.—Mrs. E. B.