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Snow Pudding
1 tablespoonful granulated gelatine
1/4 cupful cold water
1 cupful sugar
Salt
1 cupful boiling water
1/4 cupful lemon juice
2 or 3 egg whites
Mix these ingredients (except egg whites) as for Lemon Jelly. Set aside to
cool. Beat the egg whites until stiff. When the gelatine mixture begins to
stiffen, beat it (surrounded by ice water) until it becomes frothy, then
add the beaten egg whites and continue beating until the mixture begins to
stiffen. Turn into a mold and set aside in a cool place. Serve with
chilled Custard Sauce.
For the sauce, follow the recipe for Soft Custard, using egg yolks
(instead of whole eggs) and 3/8 cupful of sugar (instead of 1/4 cupful).
In case only 2 egg yolks are used in making the custard, 1 teaspoonful of
corn-starch may be used for additional thickening, as suggested.
The addition of 1/2 cupful of chopped nuts to Snow Pudding makes a
pleasing variation. The nuts should be added just before turning the
mixture into the mold.
Snow Pudding may be prepared by whipping plain Lemon Jelly as directed in
the previous lesson and serving it with Custard Sauce. The use of egg
whites, however, adds to the food value of the dessert and makes it more
tasty.
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