1 pint milk
2 tablespoons sugar
3 egg whites pinch of salt
1 oz. butter
1 slice lemon peel
2 oz. semolin few drops vanilla essence

Put the lemon peel, sugar, butter and vanilla essence into the milk and bring to the boil. Stirring it all the time, sprinkle in the semolina. Cook slowly till smooth. Take ofl the heat and fold in immediately the stiffly whipped egg whites. Put into rinsed mould and chill till set. Turn out and sene with custard (egg custard could be made from the left-over egg yolks), or any sweet sauce.