196 FRUIT RECIPES 



off, and cool. (If the grated rind is not desired except for 

 flavour the liquor should at this stage be strained.) When 

 beginning to set add the whipped whites of two eggs and 

 beat until spongy in appearance (length of time required 

 differs with temperature). Then heap lightly in the dish 

 from which it is to be served or in mould and place on ice. 

 Should this be made in warm weather when impossible to 

 procure ice, the whipped whites should not be beaten in 

 thoroughly but the gelatine allowed to set and the egg- 

 froth rising to the top should be served with the sponge as 

 a sauce. By placing the bowl containing the gelatine in an 

 outer vessel of cold water and changing the water about 

 every half-hour or twenty minutes, the sponge will harden 

 better. 



BOILED LEMON PUDDING 



Beat together one-fourth pound of butter, one-half pound 

 of sugar, the grated rind of two lemons, and two table- 

 spoons of flour, with a pinch of salt. In a separate basin 

 stir one-half pound of bread-crumbs, with the juice of 

 the lemon, and four eggs well beaten (previously) , then add 

 to the prepared batter. Tie securely in a well-dredged 

 pudding-cloth (leaving room for swelling) and boil three 

 hours. Serve with hard sauce. 



LEMON DUMPLINGS 



These dumplings may be made in two ways; by using 

 a soft, sweet biscuit dough, cutting out as for large bis- 

 cuits, placing in the centre of each a teaspoonful of lemon 

 marmalade, and tying in large squares of cotton or linen, 

 and dropping in boiling water for forty-five minutes (these 

 may be baked, instead), or by the following recipe: Mix 

 thoroughly a half-pound of bread, grated, one-fourth pound 

 each of sugar and suet, the grated rind of two and juice of 

 one lemon; one grated, tart apple or cup of tart pineapple, 



