Soak the gelatine in one gill of cold water for two hours. At the end of that time pour two gills of boil- ing water on it. Add the sugar, and place the bowl in a saucepan of boiling water. Stir until the sugar and gela- tine are fully dissolved. Add the orange juice, and strain into a large bowl. Put away to cool ; and when cool, add the unbeaten whites of the eggs. Place the bowl in a pan of ice-water, and beat the mixture until it is white 648 MISS PARLOA'S KITCHEN COMPANION. and thick. Pour it into a mould, and set away to harden. Serve with custard sauce made as follows : — ' Sauce. — Use a pint and a gill of milk, one-third of a cupful of sugar, the grated yellow rind of one orange, and half a saltspoonful of salt✪ Custard Sauce. Put one pint of the milk into the double-boiler, and grate the rind of the orange into it. Place on the fire. Beat the yolks of the eggs and the sugar together. Add the gill of cold milk to them. Pour the hot milk on this mixture, and stir well. Keturn to the double-boiler, and cook for five minutes, stirring all the time. Add the salt, and set away to cool. Imperial Pudding. There will be needed half a cupful of rice, a generous pint of milk, a cupful of sugar, four table-spoonfuls of wine, half a teaspoonful of salt, two quarts and a pint of whipped cream, and half a box of gelatine✪ Imperial Pudding, soaked for two hours in half a cupful of cold water. Wash the rice, and put it on to boil in a quart of cold water ; and when it begins to boil, pour off all the water. Add the pint of milk, and put into the double-boiler ; and after an hour's cooking, add the gelatine, sugar, salt, and wine. Place in a basin of ice-water, and stir until cold ; then add the whipped cream, stirring well. Poui into moulds, and set away to harden. About one hour will be required. When you are ready to serve the pudding, dip the moulds into warm water, to loosen the pudding from the sides ; and after turning out upon a large flat dish, heap strawberry sauce around it. The rind and juice of two oranges may be substituted for the wine. Cook the grated rind with the rice and milk. Add the juice to the cooked mixture. PUDDINGS. 649 Silver-and-Gold Pudding. For this pudding there will be required ten eggs, two quarts of milk, half a teaspoonful of salt, three-quarters of a cupful of sugar, two teaspoonfuls of vanilla extract, and one scant table-spoonful of butter✪ Silver-and-Gold Pudding. Butter a three-pint mould. Separate the whites of the eggs from the yolks, being careful not to have a par- ticle of yolk with the whites. Put one-third of the sugar and one table-spoonful of milk with the whites, and beat the mixture with a spoon until it breaks readily when poured from the spoon ; then add a quart of milk, a teaspoonful of vanilla extract, and one-fourth of a tea- spoonful of salt, and after blending thoroughly, pour the mixture through a fine strainer into the mould.

AI-modernized reading of the original text

Soak the gelatine in one gill of cold water for two hours. At the end of that time pour two gills of boiling water on it. Add the sugar, and place the bowl in a saucepan of boiling water. Stir until the sugar and gelatine are fully dissolved. Add the orange juice, and strain into a large bowl. Put away to cool ; and when cool, add the unbeaten whites of the eggs. Place the bowl in a pan of ice-water, and beat the mixture until it is white and thick. Pour it into a mould, and set away to harden. Serve with custard sauce made as follows : — ' Sauce. — Use a pint and a gill of milk, one-third of a cupful of sugar, the grated yellow rind of one orange, and half a saltspoonful of salt. Put one pint of the milk into the double-boiler, and grate the rind of the orange into it. Place on the fire. Beat the yolks of the eggs and the sugar together. Add the gill of cold milk to them. Pour the hot milk on this mixture, and stir well. Keturn to the double-boiler, and cook for five minutes, stirring all the time. Add the salt, and set away to cool. Imperial Pudding. There will be needed half a cupful of rice, a generous pint of milk, a cupful of sugar, four table-spoonfuls of wine, half a teaspoonful of salt, two quarts and a pint of whipped cream, and half a box of gelatine, soaked for two hours in half a cupful of cold water. Wash the rice, and put it on to boil in a quart of cold water ; and when it begins to boil, pour off all the water. Add the pint of milk, and put into the double-boiler ; and after an hour's cooking, add the gelatine, sugar, salt, and wine. Place in a basin of ice-water, and stir until cold ; then add the whipped cream, stirring well. Pour into moulds, and set away to harden. About one hour will be required. When you are ready to serve the pudding, dip the moulds into warm water, to loosen the pudding from the sides ; and after turning out upon a large flat dish, heap strawberry sauce around it. The rind and juice of two oranges may be substituted for the wine. Cook the grated rind with the rice and milk. Add the juice to the cooked mixture. Silver-and-Gold Pudding. For this pudding there will be required ten eggs, two quarts of milk, half a teaspoonful of salt, three-quarters of a cupful of sugar, two teaspoonfuls of vanilla extract, and one scant table-spoonful of butter. Butter a three-pint mould. Separate the whites of the eggs from the yolks, being careful not to have a particle of yolk with the whites. Put one-third of the sugar and one table-spoonful of milk with the whites, and beat the mixture with a spoon until it breaks readily when poured from the spoon ; then add a quart of milk, a teaspoonful of vanilla extract, and one-fourth of a teaspoonful of salt, and after blending thoroughly, pour the mixture through a fine strainer into the mould.

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