Transparent Puddings.
- ½ lb. butter.
- 1 lb. of sugar.
- 6 eggs, whites and yolks beaten separately.
- Juice of 1 lemon and grated rind of two.
- ½ teaspoonful of nutmeg.
- ½ glass of brandy.
Cream butter and sugar, beat in all the yolks and the whites of three eggs, the lemon, spice and brandy. Bake in open shells of good paste. (Add another “baste” of butter to the crust made for your pigeon pie; roll out and line paté-pans with it.) When nearly done, spread each with a méringue made of the reserved whites, whipped up with a little powdered sugar. Color very lightly.
As they are to be eaten cold make them on Saturday.