Rich Lemon Cream

5 eggs, separated

1 cup powdered sugar

1/2 cup lemon juice

Mix egg yolks, sugar and lemon juice and cook over hot water 5 minutes, stirring constantly until mixture thickens. Fold gently into stiffly beaten egg whites. Chill.

Hot And Cold Puddings

The temperature at which a pudding is served depends somewhat upon the nature of the pudding. However, souffles, must be served hot because they begin to fall as soon as they are taken from the oven; and certain others, such as the steamed puddings and baked batters or doughs, become soggy when cold. Some puddings may be chilled almost to the point of freezing, and for these the mechanical refrigerator is very satisfactory. Use the ring mold for both hot and cold puddings, unmold on the serving plate and serve with the bowl of sauce or cream in the center. See page 344.

Puddings That May Be Served Either Hot Or Cold. Bread Pudding

2 cups stale bread.

1 quart milk

1/4 teaspoon salt

1/2 cup raisins if desired

2 eggs

1/2 cup sugar

1 teaspoon vanilla

Soak the bread in the milk until it is very soft, then mash it fine. Heat together until nearly boiling. Beat the eggs until light and add to them the sugar, salt and vanilla. When well mixed, stir this into the bread and milk, pour the whole into an earthenware baking-dish, set in a pan of water, and bake in a slow oven (250°-350° F.).

Chocolate Bread Pudding - Melt two squares of chocolate over hot water and add this to the soaked bread and milk.

Coconut Pudding

1/2 cup bread-crumbs 1/2 cup moist coconut 2 cups milk

1 egg

3 tablespoons sugar 1/2 teaspoon salt 1 tablespoon butter or other fat

Soak the bread and coconut in the milk until soft, then mash and add the sugar, salt and melted fat. Beat the white and yolk of the egg separately; add the yolk to the mixture, then fold in the white. Pour into a greased baking-dish, set in a pan of hot water and bake in a slow oven (250°-300° F.).

Spice Pudding

1 cup raisins

1 egg

1/2 cup sugar

2 cups milk

1 1/2 cups fresh bread-crumbs 1 teaspoon cinnamon

1/2 teaspoon cloves

1/2 teaspoon allspice

1/4 teaspoon nutmeg

1 teaspoon melted butter or other fat 1/8 teaspoon salt

Seed the raisins and cut them in half. Beat the egg light, add the sugar and then the milk and pour the whole over the crumbs. Add the spice, fat, salt and raisins, stir well, pour into a baking-dish, set. in a pan of water, and bake until firm in a slow oven (250°-350° F.). Serve hot or cold, with any desired sauce.

Queen Of Puddings

2 cups stale bread-crumbs 1 quart scalded milk

3 eggs

1/2 cup sugar

Currant jelly or plum jam 2 tablespoons sugar for meringue

Soak the crumbs in the hot milk until soft; then add the egg-yolks mixed with the sugar, pour into a baking-dish set in a pan of water, and bake in a slow oven (250°-350° F.) about an hour, or until custard is set. When cool, spread a thick layer of the jelly or jam over the top. Beat the egg-whites until stiff, add the sugar gradually and beat until stiff, spread this meringue on top of the jam and place in the oven until a delicate brown. Serve hot or cold, with cream.