Whisk the whites of the eggs to a stiff froth, put 1 tablespoonful at a time into the boiling milk, and poach until firm. Turn 2 or 3 times during the process, and as each portion is cooked, drain and place in a glass dish. Beat the yolks of the eggs, add them to the milk, and strain into the jug. Stand the jug in a saucepan of boiling water, and stir the contents until they thicken. Let the custard cool, stirring occasionally meanwhile, then pour over and round the snow eggs, and serve.
Time.—About 1¼ hours. Average Cost, 9d. to 1s. Sufficient for 6 or 7 persons.
2156.—SNOW PUDDING. (See Lemon Sponge, No. 2130.)
The preparation should be moulded until set, and served with boiled custard.
2157.—SPONGE CAKE MOULD.
Ingredients.—Stale sponge cakes, macaroons or ratafias, 1 pint of milk, 1 oz. of castor sugar, or to taste, ¼ of an oz. of leaf gelatine, 1 tablespoonful of brandy, 3 eggs, glacé cherries, vanilla essence.
Method.—Rinse a plain mould with cold water, decorate the bottom with halves or rings of cherries, and about ¾ fill it with broken sponge and macaroons. Dissolve the gelatine in the milk, when nearly boiling add the eggs, and stir by the side of the fire until they thicken. Add the sugar and vanilla essence to taste, and pour into the mould. Turn out when cold, and serve with a good custard.
Time.—About ½ an hour. Average Cost, 1s. 9d. Sufficient for 1 medium sized mould.
2158.—ST. CLOUD PUDDING. (Fr.—Pouding Froid à la St. Cloud.)
Ingredients.—1 pint of strong clear coffee (coffee essence may be used), 4 eggs, 3 ozs. of almonds, 2 ozs. of castor sugar, stale sponge cake (or any plain cake), 3 tablespoonfuls of apricot marmalade or jam, ½ a gill of cream, 2 tablespoonfuls of Maraschino, glacé cherries, angelica.
Method.—Blanch, shred, and bake the almonds pale brown. Coat a plain charlotte mould thickly with clarified butter, and sprinkle liberally with the prepared almonds when cold. Three-quarters fill the mould with pieces of cake, interspersing the remainder of the almonds. Dissolve the sugar in the coffee, pour over the well-beaten eggs, stirring meanwhile, and add the Maraschino and cream. Strain into the mould, cover with a buttered paper, and steam very gently for about 2 hours. Turn out and set aside till cold. Dilute the apricot marmalade
