Gelatine-pudding ( Miss Colby, of Rochester ).
Separate the whites and yolks of four eggs. With the yolks make a boiled custard (with a pint of milk, and sugar to taste). Set a third of a box of gelatine to soak a few minutes in a little cold water, then dissolve it with three-fourths of a cupful of boiling water. When the custard has cooled, add the gelatine water and the whites of the eggs beaten to a stiff froth; flavor with vanilla, stir all together, and put it into a mold or molds. It will settle into three layers, and is a very pretty pudding, tasting much like a charlotte-russe. A pretty effect can be obtained by using Coxe’s pink gelatine.