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Queen Mab's Pudding, With Gelatine. —Soak a sixpence packet (about 1 oz. ) of gelatine, in warm water enough to cover it, for 2 hours; then boil a fresh sliced lemon-peel (better a candied one, nicely chopped) in 1 pt. of milk and add to the gelatine, continuing the heat till the gelatine is dissolved; then sweeten to taste, pouring in gently the beaten yolks of 4 eggs; place the saucepan again upon the stove and simmer as a custard (which it is) over a slow fire, not allowing it to boil; when thick enough, remove from the fire and stir in preserved cherries (preserved blackberries, or black-caps), and stir occasionally till nearly cold, and pour into a mould or cups for serving. Set on ice, if you have it, till served.
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