Snow Custard Recipe

One-half package of Cox's gelatine, three eggs, two cups sugar, one

large cup boiling water, one pint milk, juice of one lemon. Soak the

gelatine one hour in a teacupful of cold water. Then stir in two-thirds

of the sugar, the lemon juice and the boiling water. Beat the whites of

the eggs to a stiff froth, and when the strained gelatine is quite

cold, whip it into the whites, a spoonful at a time--for half an hour if

you use the Dover egg beater, at least an hour with any other. When all

is white and stiff, pour into a wet mold. Make the custard of the sugar,

yolks and milk; flavor with vanilla. Boil until it begins to thicken.

When the meringue is turned into the dish, pour the cold custard about

the base.

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