the gelatine, remove from fire, continue beating for a
little while longer and set aside to cool; when it begins to thicken
add whites of the eggs, previously beaten to a stiff froth, and pour
it into a jelly mould which has been well rinsed with cold water and
sprinkled with sugar; set either on ice or in cold water to get
firm. In serving turn pudding onto a glass dish and serve with the
following sauce:--Place a saucepan over the fire with 2 eggs, 1 pint
milk, 1 teaspoonful cornstarch and 2 tablespoonfuls sugar; stir with
an egg beater until nearly boiling; quickly remove from fire, flavor
with 1 teaspoonful vanilla extract and serve cold. This will make a
sufficient quantity for a family of 10 persons.

201. +Fine Claret Pudding.+-- 1 pint claret, 1/2 pint water, 1/2
tablespoonful cornstarch, the thin peel of 1/2 lemon, 4 tablespoonfuls
sugar, 4 eggs and 8 sheets of red gelatine; lay gelatine in cold
water and let it remain until the pudding is prepared; put the wine,
water, cornstarch, sugar, lemon peel and yolks of the 4 eggs in a
saucepan and beat it up well with an egg beater for 5 minutes; then
place saucepan with its contents over the fire and continue beating
till just before boiling; remove from the fire, squeeze the water
from gelatine, put it into the saucepan and mix with its contents;
then set aside to cool; as soon as it begins to thicken add the
whites of the 4 eggs, previously beaten to a very stiff froth; when
this is well blended together rinse a jelly mould with cold water,
sprinkle with sugar, pour in the mixture and set it either in cold
water or on ice to get firm; serve with vanilla or cream sauce or
turn the pudding onto a glass dish and lay a border of whipped cream
around it. This pudding if made according to above recipe is very
fine and sufficient for a family of 6 persons.

202. +White Wine Pudding.+-- 1/2 bottle white wine, 2 of red and 6
sheets of white gelatine, the grated rind and juice of 1 lemon,
a little vanilla, 5 eggs and 6 tablespoonfuls sugar; lay the gelatine
in cold water; place a saucepan with yolks of the 5 eggs, lemon,
sugar, vanilla and wine over the fire and stir constantly until just
about to boil; then remove from fire, press gelatine out, add to the
hot mixture and set aside to cool; as soon as it begins to set whip
whites of the 5 eggs to a stiff froth and stir them through it; fill
a jelly mould with the mixture and set it on ice to get firm; serve
with vanilla sa