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Lemon Pudding
1 cup of sugar.
4 eggs.
2 lemons.
1 pint of milk.
1 tablespoonful of sugar.
2 tablespoonfuls of corn-starch.
1 pinch of salt.
Wet the corn-starch with half a cup of the milk, and heat what is left.
Stir up the corn-starch well, and when the milk is hot put it in and stir;
then boil five minutes, stirring all the time.
Melt the butter, and put that in with a pinch of salt, and cool it.
Beat the yolks of the eggs, and add the sugar, the juice of both lemons, and
the grated rind of one, pour into the milk, and stir well; put in a buttered
baking-dish and bake till slightly brown.
Take it out of the oven; beat the whites of two eggs with a tablespoonful of
granulated sugar, and pile lightly on top, and put in the oven again till it
is just brown.
This is a very nice rule.
Orange Pudding
Make just like Lemon Pudding, but use three oranges instead of two lemons.
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