->Snow Pudding <-

1 envelope Knox Sparkling Gelatin

1/4 cup cold water

3/4 cup sugar

1/4 teaspoon salt

1 cup hot water

1/4 cup lemon juice

1 teaspoon grated lemon rind

2 eggs, whites only

Soften gelatin in the cold water and add sugar, salt and hot water.

Stir until dissolved. Add lemon juice and grated lemon rind. Stir

occasionally and when very thick beat with wire spoon or whisk

until frothy. Add whites of eggs beaten stiff and continue beating

until stiff enough to hold its shape. Turn into mold that has been

rinsed in cold water. Chill and when firm unmold and serve with

favorite sauce.

Creme Anglaise Sauce

3 egg yolks

1/3 cup granulated sugar

1 1/4 cups hot milk

2 teaspoons vanilla extract

1 tablespoon softened butter

1 tablespoon rum, optional

Beat the egg yolks in a 1 1/2-quart stainless steel or enameled

saucepan until thick, about 1 minute. Gradually beat in sugar and beat in hot milk in droplets. Stir over moderately low heat with

wooden spoon until sauce thickens enough to coat the spoon. Do not

let it simmer or the egg yolks will curdle. Stir in vanilla and butter and optional rum. Serve warm or cool.

Lemon Sauce

1/2 cup sugar

1 tablespoon cornstarch

1/8 teaspoon each salt and nutmeg

1 cup boiling water

2 tablespoons butter

1 1/2 tablespoons lemon juice

Mix sugar, cornstarch, salt and nutmeg and gradually add the water.

Cook over low heat until thick and clear. Add butter and lemon

juice and blend thoroughly.