he juice
of 2 lemons; soak 15 sheets of white and 3 of red gelatine for 5
minutes in cold water, press out and mix with the apple sauce; stir
over the fire until the gelatine is all dissolved; then pour into a
form and set on ice to get firm; serve with vanilla sauce.

197. +Maraschino Pudding.+-- Take 10 eggs, 10 tablespoonfuls sugar,
14 sheets gelatine (soaked in cold water), 1/4 pint rum (or
maraschino) and the peel and juice of 1 lemon; stir the yolks and
sugar to a cream and add by degrees rum and lemon; press out the
gelatine and dissolve in 1 cup boiling water; add it, stirring
constantly, to the other mixture; add lastly the whites of the eggs,
which have been beaten to a stiff froth; next pour into a mould and
set aside to cool; the mould should be rinsed with cold water and
sprinkled with granulated sugar before pouring the pudding into it.

198. +Manilla Pudding.+-- Place a saucepan over the fire with 1 pint
milk, the yolks of 5 eggs, 4 tablespoonfuls sugar and the peel of 1
lemon; stir this over the fire until just about to boil; then
instantly remove; have 1 ounce gelatine soaked in 1 cup milk, which
stir into the hot mixture and set aside to cool; as soon as it
begins to thicken add the whites of the eggs, beaten to a stiff
froth, pour into a mould and set on ice to get firm; serve with
fruit or claret sauce; the mould should be rinsed with cold water
and sprinkled with coarse sugar previous to being used.

199. +Rum Pudding.+-- Take 10 eggs (yolks and whites beaten
separately), 1 pint sweet cream, 1/2 pound sugar, 1/2 pint rum and 1-1/2
ounces gelatine; stir the yolks of the eggs and sugar to a cream,
add the cream and rum, put this in a tin pail and set in a vessel of
hot water; keep stirring with an egg beater until just about to
boil; then quickly remove from the fire; have gelatine soaked in a
little cold water, add it to the cream and mix well; when cold add
the beaten whites of the eggs, pour into a mould and set on ice; in
serving turn out and send fruit sauce to table with it.

200. +Fine Chocolate Pudding.+-- 1/4 pound Baker's grated chocolate, 3
cups milk, 1 cup water, 1-1/2 ounces gelatine, 5 tablespoonfuls sugar
and 6 eggs; boil chocolate with the water until well dissolved; soak
gelatine in a little cold water about 5 minutes; place a saucepan
with the milk, sugar, 6 yolks of the eggs and the boiled chocolate
over the fire; beat the whole with an egg beater until just about to
boil; add