When cold cover with cheesecloth and tie with cord around the rim of the bowl. Steam again one hour before using. Use wine or brandy sauce. When on the table pour a little brandy or rum over the top of the pudding and set fire to it. This adds much to the flavor.
| Lemon Cream Cream together the yolks of five (5) eggs and four (4) tablespoons of sugar. Add the grated rind of one (1) lemon and the juice of one and one-half (1½) lemons. Dissolve 1 teaspoon of gelatine in a very little water, while hot stir into the pudding. Let stand till it thickens, then add the beaten whites of the eggs. Serve in individual sherbet cups. Mrs. Raymond Robins. |
Lemon Hard Sauce
Cream two tablespoons of butter until soft, add one tablespoon of lemon juice and a little nutmeg, then beat in enough sifted confectioner's sugar to make a light, fluffy mass. Let it harden a little before serving.
Corn Pudding
| 9 large ears of corn 1 tablespoon butter 1 teaspoon salt 3 eggs or 2 will do (beaten) 2 cups of boiled rice 1 cup milk pepper and little sugar |
Score and cut corn fine—scraping the last off cob. Put the butter in the hot rice. First mix rice and corn well together, then beat in the custard.