Snow Pudding; Mothers Desserts
PUDDING
1 1/2 cups white sugar
2 1/2 tbsp. gelatin (3)
2 cups boiling water(2 1/2)
1/2 cup lemon juice (2/3)
1/2 cup cold water
3 egg whites (6)
1/2 tsp. lemon peel
SAUCE
2 cups scalded milk
1/2 tsp. salt 		3/4 tsp. vanilla
3 egg yolks, beaten
1/4 to 1/2 cup sugar
ARLENE'S SAUCE
1 cup heavy cream
6 egg yolks
1/2 cup sugar
6 tbsp. lemon juice
6 tbsp. Grand Marnier
2 tsp. lemon peel
2/3 cups melted butter

PUDDING;

Soak gelatin in cold water and dissolve in hot water. Add sugar; mix to dissolve sugar. Add lemon juice and peel; stir to mix well; set aside to cool. When beginning to thicken, beat with an electric mixer. While mixture is cooling, stiffly beat the egg whites. Add

to the beaten lemon-gelatin mixture and beat until stiff,about 5 minutes. Let gelat least 2 hours until set.

SAUCE;

Beat egg yolks slightly, add sugar and salt and stir constantly while adding milk. Put in the top of a double boiler and stir constantly until mixture thickens ( about 10 minutes). Can be thickened with a bit of cornstarch if necessary.

At serving time pour over individual servings and decorate each with a cherry.

NOTE:( ) refer to Arlene's recipe quantities

ARLENE'S SAUCE: Beat the cream until thick and glossy but not stiff. Refrigerate. Using same beaters, beat egg yolks until thick and lemon colored,gradually adding sugar. Slowly beat in butter, lemon juice and liqueur. Fold in lemon peel and whipped cream. Chill thoroughly and ladle some over the lemon snowas you spoon it out.

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