Snow Pudding -- New Method
1 T. gelatin
1/4 c. cold water
1 c. boiling water
1 c. sugar
1/2 c. lemon juice
1 t. grated lemon rind
3 egg whites, unbeaten
Soften gelatin in cold water, dissolve in boiling water. Add sugar, lemon juice and rind, chill quickly by putting ice cubes and water in bottom of double boiler. Add unbeated egg whites. Beat into individual serving dishes or large mold.
Note: This is a New Method for making snow pudding, easier than the old method and makes a lighter product. Old method was to add egg whites stiffly beaten to slightly thickened gelatin mixture. Snow pudding is delicious served with fresh fruit, or custard sauce. Use leftover egg yolks for custard sauce.
Custard Sauce
3 eggs, slightly beaten
1/4 c. sugar
1/8 t. salt
1 1/2 c. milk
1 t. vanilla or 2 T. sherry
Mix slightly beaten egg yolks with sugar and salt in top of double boiler. Stir in milk gradually, cook over hot water, stirring constantly, until mixture thickens slightly and coats the spoon. Remove at once, put in pan of ice water. Beat in flavoring. Serve over snow pudding.
Tip: Quick chill of custard helps prevent curdling and makes a smooth sauce.
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