MISGELLANEODS. 199 



of sugar, ont) cup of currant juice, or currant and raspberry 

 mixed, half a box of gelatine, and orieoupful of boiling water. 

 When cold beat in the beaten whites of three eggs. 



Fig Sponge.— Soak half a pound of plump figs in warm 

 water till they are soft, and split each in two. Dissolve half 

 an ounce of gelatine in two tablespoonf uls of cold water, 

 heat one pint of milk and stir into it two well-beaten 

 eggs, with two heaping tablespoonf uls of sugar, which must 

 be stirred over the fire tiL it thickens. Set the soaked gela- 

 tine over the top of a boiling tea-kettle till it melts, itir it 

 into the custard and set away to cool. When cool, but not 

 thick, whip it with an egg-beater, and gradually add the 

 weU-beateil white of an egg. Dip the sections of spJit fig 

 in any kind of jelly, which must be slightly warmed first, 

 and with them line the interior of a buttered |)udding- 

 mold, into which pour the custard sponge which has been 

 beaten till very light and flavored with a teaspoonful of 

 vanilla. Set in a cool place overnight. 



Liemon Sponge.— Soak an ounce of gelatine in half a 

 cupful of cold water half an hour, and while soaking 

 squeeze the juice of four lemons upon a large cupful of sug- 

 ar, then beat the yolks of four eggs to a foam and mix with 

 two-thirds of a pint of water. Into this stir the lemon and 

 sugar, and cook in a farina kettle till it beginis to thicken, 

 then add the gelatine. Strain it into a basin or large bowl, 

 and set in ice-water, occasionally beating it till it is cool 

 but not hard. Then add the unbeaten whites of the four 

 eggs,aiid beat steadily till it begins to thicken. If it stiffens 

 too lapidly set the basin in warm water, then pour into the 

 mold and set on the ice. Oranges may be used in place 

 of lemons; in that case use six instead of four. 



Strawberry Sponge.-— Soak half a package of gelatine 

 in half a cupful of water one hour, and over one quart of 

 strawberries strew half a dozen tablespoonfuls of sugar in 

 order to extract the juice. At the end of an hour mash 

 the berries and press through a fine sieve. There should be 

 over one pint. Pour a cupful of boiling water ever the j,-3l- 



