LEMON PUDDING.
Line an ashet with puff paste, place four ounces of butter, the yolks of four eggs, the juice of one lemon, three tea-spoonfuls of corn-flour wet with cold water, two ounces of sugar. Mix all together, and stir in a jug over hot water on the fire till it assumes the appearance of a custard. Bake the crust and pour the lemon mixture into it, switch the whites of the eggs to a stiff froth, with two ounces of sifted sugar, and place on top of pudding. Place for a minute in the oven, and serve hot.