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Classic
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page 173
with the rind thrown in. Let it come to a boil, take it off immediately, strain
it, let it cool a little, and when it begins to thicken add the beaten whites of
two eggs. Beat all thoroughly, and pour it in a mould on ice to get firm. When
cold and firm, send it to table in the middle of a glass basin or dish, and pour
around it a custard made from the yolks of the eggs, and a pint of milk
sweetened and flavored to taste. Sponge cake should be served with this pudding.
A PRETTY DISH OF ORANGES CROQUANTE
Take ten or a dozen oranges, remove the peel, all the white part and the seeds.
Do this carefully by quartering them, retaining the transparent pulp and juice.
Do not break the skins of the sections. Boil a pound of loaf sugar in half a
glass of water until the syrup strings when lifted on a fork, then take it from
the fire and dip each section of orange in this candy while it is hot; you can
do this by placing each one on a little stick cut for the purpose. As the pieces
are dipped, arrange them in some pretty form on a dish or bowl, and fill up the
hollow with whipped cream, sweetened and seasoned with a glass of maraschino.
FRANCATELLI'S LEMON PUDDING
The juice and grated rind of six lemons, a pint of milk or cream, six ounces of
sponge cake or macaroons, eight yolks, and the whites of four eggs (whipped to a
froth), one pound of sugar, and a little salt. Mix in a basin, and work all
these materials together for at least ten minutes. Put a border of puff paste
around a pie-dish, then pour in the batter; strew cut-up almonds over it, and
bake. Sift powdered sugar over it, and serve.
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