Ingredients
- two whites of egg
Directions
cookery. It would be quite impossible to make any of these puddings without eggs, and when eggs are used we may take for granted that butter is allowed also.
We have, throughout, called particular attention ^ to the importance of appearances. In the case of all puddings made with eggs and baked in a dish, it is a very great improvement to reserve one or two whites of egg, and to beat these to a stiff froth, with a little white powdered sugar. When the pudding is baked, cover it with this snow-white froth, and let it set by placing it in a slack oven for two or three minutes. Whether the pudding is served hot or cold, the result is the same. An otherwise plain and somewhat common-looking dish is transformed into an elegant one, the only extra expense being a little trouble.
We may sum up our instructions to cooks in the words : "Whatsoever thy hand findeth to do, do it with thy mJght.'^