Lemon Pudding.
2 rounded tablespoonfuls of granulated sugar.
1 tablespoonful of powdered sugar.
3 rounded teaspoonfuls of corn starch.
1 saltspoonful of salt.
1 tablespoonful of butter.
2 tablespoonfuls of milk.
1 gill of water.
The juice and grated rind of half a lemon.
1 egg.
Mix the corn starch with three tablespoonfuls of water. Put the remainder of the water in a saucepan and set on to boil. Stir the mixed corn starch into this and cook for five minutes. Take from the fire and add the salt and the lemon; reserving half a teaspoonful, however. Beat the butter to a cream, and gradually beat into it the granulated sugar, then the yolk of the egg, and finally the milk. Stir this mixture into the cooked ingredients, and, pouring all into a pudding dish that will hold about a pint, bake in a moderate oven for twenty minutes. Let it cool for ten minutes.
Beat the white of the egg to a stiff dry froth, and beat into it the tablespoonful of powdered sugar, and the reserved half teaspoonful of lemon juice. Spread this meringue on the pudding and bake for fifteen minutes with the oven door open. Serve this pudding very cold.