Take 6-ozs. of brown breadcrumbs (finely grated), 3-ozs. of butter, a saltspoonful of ground ginger, the juice of a lemon, and 4-ozs. of castor sugar. Stir these in a stewpan until the butter is melted. Chop 4-ozs. of preserved ginger and add to the mixture with the yolks of 2 eggs. Beat well together and set aside to cool. Whisk the whites of the eggs and stir into the pudding quickly. Fill a buttered basin with it, cover with a saucer (leaving room to swell) and steam for 3 hours. Serve with cream or fruit sauce (177). =214. Baked Coconut Custard.= Beat 3 eggs and mix with 1-1/2-pts. of milk, add 2 tablespoons of desiccated coconut, and a tablespoonful of sugar. Bake in a slow oven, and add some grated nutmeg. =215. Semolina Pudding.= Boil a teacupful of semolina for 15 minutes in 2-1/2 pts. of milk, stirring all the time. Flavour with vanilla. Turn out into a buttered pie dish, garnish with ratafia biscuits and bake in a moderate oven. =216. Strawberry Cream Ice.= Take 1-1/2-lbs. of ripe strawberries, 6-ozs. of castor sugar, 1/2-lb. of cream and a teacupful of milk. Put the strawberries through a sieve or strainer, mix the whole well together, and freeze. Raspberry ice can be made in a simpler form by reducing the cream by one-half and by adding another teacupful of milk in which a dessertspoonful of cornflour has been boiled. =217. Vanilla Ice.= Take 1 pint of milk, 1 gill of cream, the yolks of 3 eggs, and 3-ozs. of castor sugar. After heating the milk, mix 1/2-oz. of ground rice with a little cold milk and put it in the saucepan. Pour in the beaten yolks and cream, and the sugar; stir and simmer until the custard thickens, strain and set aside to cool; add vanilla to taste, and stir well; place in the freezing machine. To make this ice taste richer and more delicate, reduce the milk and increase the cream. =218. Lemon Cheese-Cakes.= Put in a saucepan 1/4-lb. butter, 1-lb. lump sugar, 6 eggs (leaving out 2 whites), 2 grated lemon rinds, and the juice of 3 lemons. Simmer until all is dissolved (gently stirring), and add a few dry biscuit crumbs. Serve on crisp pastry. =219. Lemon Jelly.= Dissolve 1-oz. of isinglass in 1-1/4-pts. of water. Add the grated peel of 2 lemons and 1/2-lb. of lump sugar. Boil for 10 minutes, stirring continually. Take off fire and add the juice of 1-1/2 lemons. Strain and cool. Whisk well before turning into moulds. =220. Fruitarian Mincemeat.=