FROZEN PUDDING.
Make a custard with three eggs and about one pint of milk, flavor with vanilla and a small cup of white sugar. Put four tablespoons of brown sugar in a frying pan and brown it well. Take from the stove and stir till off the boil, then stir into the custard. Put all in a dipper or deep dish; take a large dish full of snow and coarse salt, put the dipper into this and stir the custard until it is quite thick. Put into a mould and leave in a cool place. Serve with whipped cream.
ARROWROOT WINE JELLY.
Wet two heaping teaspoons of arrowroot with a little cold water, stir it into a cup of boiling water in which has been dissolved 2 teaspoons of white sugar. Stir while it boils ten minutes. Add one tablespoon of brandy, or three of sherry. Put into a mould and serve cold with custard as a sauce. This is very nice for invalids, omitting the sauce.
RICE BLANC MANGE.
One half pound ground rice, one quart of milk, three ounces of sugar, the rind of half a lemon, one half teaspoonful of vanilla. Boil the rice in the milk for twenty minutes with the sugar and rind of lemon, then remove the rind and add the vanilla. Put it into a wet mould.
LEMON JELLY.
MISS CLINT.
Dissolve one package or twelve sheets of gelatine in a little warm water. Then add three and one half pints of boiling water, one pound of sugar and the juice of four lemons. Cool in a mould.