Snow Pudding

1/2 box of gelatine.
1 pint of cold water.
3 eggs.
Juice of three lemons.
1/2 cup of powdered sugar.

Pour the water over the gelatine and let it stand ten minutes;
then put the bowl over the fire and stir till it is dissolved,
and take it off at once. As soon as it seems nearly cold, beat
to a froth with the egg-beater. Beat the whites of the eggs stiffly,
and add to the gelatine, with the lemon juice and sugar, and mix well.
Put in a mould and set on ice. Make a soft custard by the rule,
and pour around the pudding when you serve it.


Velvet Cream

1/4 box of gelatine.
1 pint milk.
2 eggs.
3 tablespoonfuls of sugar.
Small teaspoonful of vanilla.

Put the gelatine in the milk and soak fifteen minutes; put
on the stove and heat till it steams, but do not let it boil;
stir carefully often, as there is danger of its burning. Beat
the yolks of the eggs with the sugar, and put these in the
custard, and cook till it all thickens and is smooth, but do