Snow Pudding

1/4 box gelatine. 1 cup sugar. 1/4 cup cold water. 1/4 cup lemon juice. 1 cup boiling water. Whites of 3 eggs.

Soak the gelatine in the cold water 15 minutes, or until soft. Then dissolve it in the boiling water, add sugar and lemon juice. Stir until the sugar is dissolved. Strain into a large bowl and set in ice water to cool; stir occasionally. Beat the whites of the eggs to a stiff froth and when gelatine begins to thicken add the beaten whites and beat all together until very light. When nearly stiff enough to drop, pour into a mold, or beat until stiff enough to hold its shape and pile lightly in a tall glass dish. Serve sauce either from pitcher or pour over the mold.

Sauce.

Yolks of 3 eggs. 3 tablespoons sugar. 1 pint hot milk. 1/2 teaspoon vanilla. Pinch of salt.

Bessie Holt.

Snow Pudding. 2

2 tablespoons cornstarch. 1/2 cup sugar. 4 tablespoons water. Whites of 2 eggs. 1 cup boiling water. Juice and rind of 1/2 lemon.

Moisten cornstarch with water. Add boiling water and sugar and stir while it boils. Pour slowly on the well beaten whites and flavor with lemon. Pour into mold and set aside to cool.

Custard.

1 cup milk. Yolks of 2 eggs. 1 teaspoon cornstarch. 1/2 cup sugar.

Flavor with lemon juice and serve very cold. This will serve 4 people. Mrs. Harry L. Scott.

Snow Pudding. 3

1 pint boiling water. Whites of 3 eggs. 3 tablespoons cornstarch (level). Juice of 1 lemon.

To boiling water add cornstarch and cook until clear. Have the whites of eggs beaten stiff and sweetened a little; stir into cornstarch; then add a pinch of salt and lemon juice.

Sauce.

Yolks of 3 eggs well beaten. 1 pint milk. Scant 1/2 cup sugar.

Boil until it thickens. When cool flavor to taste.

Mrs. C. Pelton.