Page:The "Sure to Rise" Cookery Book - 3rd ed.djvu/43



indent=2|* 1 ℔. sugar

Rind and juice of 4 lemons

4 ozs. butter

4 eggs

Grate only the yellow part of the lemon rinds (avoid white part, as it is bitter), strain the juice, beat eggs a little, put all ingredients into enamelled pot; cook slowly until thick and smooth. Do not let it boil, put in jar, and cover when cold.

indent=2|* $1⁄2$ packet isinglass or gelatine

5 ozs. loaf sugar

$3⁄4$ pint cold water

2 lemons

Whites of 2 eggs

Soak the isinglass or gelatine in $3⁄4$ pint cold water, then dissolve over the fire with the rind of two lemons thinly pared, add the sugar and the juice of 2 lemons. Boil all together 2 or 3 minutes; strain and let it remain until nearly cold, and beginning to set, then add the white of 2 eggs, well beaten, and whisk 10 minutes, when it will become the consistence of sponge; put it lightly into a glass dish immediately, leaving it in appearance as rocky as possible.

All fruit sponges are made in the same way. If syrups are used for flavouring, use $3⁄4$ oz. gelatine.

Barely cover fruit with water, and sugar to taste. Simmer till tender (with no addition of water), then serve either hot or cold, with custard.