Snow Cake. — Beat four ounces of fresh, butter to cream ; then add gradually f oiu' ounces of powdered sugar, a pinch of salt, half a pound of arrowroot, and any flavouring that may be liked — lemon, almond, or vanilla. Whisk the whites of three eggs✪ Snow Cake to snow, stir them into the mixture, and beat it again till it is light and white. Butter a shallow mould or tin with raised edges, pour in the batter, and bake in a gentle oven. It should not be allowed to acquire any colour. When done enough, let it cool a little, then with a sharp knife divide it into pieces about two inches square. Keep it in a cool, diy place. Time to bake, about an hour and a quarter. Probable cost, varj-ing with the quality of the arrowroot. Sufficient for a small cake. Snow Cheese. — Blanch an ounce and a half of sweet almonds, pound them in a mor- tar, and add a table-spoonful of ratafia and two table-spoonfids of rose-water. Stir the paste into a quart of thick cream, and add the strained juice of three lemons and as much white sugar as will sweeten the cream plea- santl✪ Snow Cheesey. Whisk the mixture till it begins to thicken, then pour it into a mould, and set it in a cool place. In twelve hours it will be ready for turning out. Snow Cocoa-nut (to serve with moulded jelly and jam). — Break up a cocoa-nut, pare off the brown skin, and throw the pieces of white meat into cold water for a short time. Grate these on a coarse grater, and pile the snow lightly in a glass dish. Snow Custard (a German recipe). — Take a pint of milk, a pint of cream, quarter of a pound of white sugar, and a stick of cinnamon, and set them on the fire ; when the prepara- tion begins to boil, pour in the yolks of ten eggs✪ Snow Custard which have been beaten up in a few spoon- fuls of cold milk ; keep it well stirred all the time till it begins again to boil ; then take out SI^O ( 888 ) SOD Iko cinnamon, and stir in the whites, which must also have been beaten up ; turn it quickly all the time, that it may not run over ; when it has assumed a thickish appearance, put it into a dish garnished with ratafia cakes and pastry alternately. Snowdon Pudding. — Shred four ounces of beef suet very finely, and mix with it a pinch of salt, two table-spoonfuls of pounded sugar, one ounce of sago, three ounces of orange marmalade, half a pound of grated bread- crumbs, three well-beaten eggs, and a dessert- spoonful of brand✪ Snowdon Puddingy. Beat the ingredients to- gether till the mixture is quite smooth. Butter a mould thickly, diedge a little flour upon it, and stick into it even rows of raisins. Put the pudding into it very gently, and in table- spoonfuls, not to disturb the raisins, lay a round of oiled or buttered paper on the surface, and tie the pudding in a cloth. Steam it until done enough. Let it stand a few minutes after it is taken u]3 before turning it out. Send wine sauce to table with it. If liked, two table- spoonfuls of ajDricot jam may be substituted for the mamialade, and a table- spoonful of ground rice for the sago. Time to boil the pudding, about an hour. Probable cost, 9d. Sufficient for four or five persons.

AI-modernized reading of the original text

Snow Cake. — Beat four ounces of fresh, butter to cream ; then add gradually four ounces of powdered sugar, a pinch of salt, half a pound of arrowroot, and any flavouring that may be liked — lemon, almond, or vanilla. Whisk the whites of three eggs to snow, stir them into the mixture, and beat it again till it is light and white. Butter a shallow mould or tin with raised edges, pour in the batter, and bake in a gentle oven. It should not be allowed to acquire any colour. When done enough, let it cool a little, then with a sharp knife divide it into pieces about two inches square. Keep it in a cool, diy place. Time to bake, about an hour and a quarter. Probable cost, varying with the quality of the arrowroot. Sufficient for a small cake. Snow Cheese. — Blanch an ounce and a half of sweet almonds, pound them in a mortar, and add a tablespoonful of ratafia and two tablespoonfuls of rose-water. Stir the paste into a quart of thick cream, and add the strained juice of three lemons and as much white sugar as will sweeten the cream pleasantly. Whisk the mixture till it begins to thicken, then pour it into a mould, and set it in a cool place. In twelve hours it will be ready for turning out. Snow Cocoa-nut (to serve with moulded jelly and jam). — Break up a cocoa-nut, pare off the brown skin, and throw the pieces of white meat into cold water for a short time. Grate these on a coarse grater, and pile the snow lightly in a glass dish. Snow Custard (a German recipe). — Take a pint of milk, a pint of cream, quarter of a pound of white sugar, and a stick of cinnamon, and set them on the fire ; when the preparation begins to boil, pour in the yolks of ten eggs which have been beaten up in a few spoonfuls of cold milk ; keep it well stirred all the time till it begins again to boil ; then take out SNO ( 888 ) SOD Iko cinnamon, and stir in the whites, which must also have been beaten up ; turn it quickly all the time, that it may not run over ; when it has assumed a thickish appearance, put it into a dish garnished with ratafia cakes and pastry alternately. Snowdon Pudding. — Shred four ounces of beef suet very finely, and mix with it a pinch of salt, two table-spoonfuls of pounded sugar, one ounce of sago, three ounces of orange marmalade, half a pound of grated breadcrumbs, three well-beaten eggs, and a dessertspoonful of brandy. Beat the ingredients together till the mixture is quite smooth. Butter a mould thickly, diedge a little flour upon it, and stick into it even rows of raisins. Put the pudding into it very gently, and in tablespoonfuls, not to disturb the raisins, lay a round of oiled or buttered paper on the surface, and tie the pudding in a cloth. Steam it until done enough. Let it stand a few minutes after it is taken u]3 before turning it out. Send wine sauce to table with it. If liked, two tablespoonfuls of ajDricot jam may be substituted for the mamialade, and a table- spoonful of ground rice for the sago. Time to boil the pudding, about an hour. Probable cost, 9d. Sufficient for four or five persons.

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Snow CakeSnow CheeseSnow CustardSnowdon Pudding

Cassell's dictionary of cookery