Snow Souffle

Mrs. J. Louis Harris, Keokuk, Iowa. Beat the whites of two eggs to a stiff froth; dissolve one-half box of gelatine in a little more than a pint of hot water, two cups of sugar, and the juice of two lemons; when this is dissolved and cooled, stir into it the eggs you have beaten, beat the whole together until it is white and stiff; mould and pour around it soft custard.

Snow Pudding

Mrs. L. H. Smith, Kenwood.

One-third box Coxe's gelatine, soaked ten minutes in one-half pint cold water, and afterwards add one-half pint of boiling water, juice of two good sized fresh lemons, one and a half cups powdered sugar; allow this to stand over a slow fire only a few moments; then strain it through a flannel bag into your pudding dish and set away to cool; then make a smooth custard of the yolks of five eggs with one and a half tablespoons corn starch; sweeten to taste and cook it a few minutes in a tin pail, set in a kettle of boiling water, stirring all the while; when sufficiently cooked and partially cooled, flavor with vanilla extract, and when entirely cold, pour this custard over the jelly already in the dish, and beat to a stiff froth the whites of the five eggs, adding a little sugar and pour over the top of the custard, and it is then ready to serve. This is considered an excellent and delicate dessert, if properly and carefully made.

Snow Pudding

Mrs. Henry Stevens.

One-half box of Coxe's gelatine, dissolve in one pint of boiling hot water; when nearly cool, add one cup sugar, juice of one lemon; strain; add whites of three eggs beaten to a stiff froth; beat all thoroughly, and quickly pour into mould. Serve cold with soft custard made of the yolks of three eggs, and one-half teaspoon corn starch stirred in one pint of boiling milk; sweeten to taste.