Six eggs, three lemons, six tablespoonfuls of corn starch, and one large spoonful of butter. Cook the corn starch in a pint and a half of water, and stir in the butter. Let it get cool, and then stir in the yolks of the eggs, the juice of the lemons, and the grated rind; also one cup of sugar. Bake this lightly in a pudding dish, and when cold pour it over a meringue, or icing, made with the whites of the eggs, and sufficient sugar to make a thick icing. Put it back in the oven, and let it brown lightly.
TEMPERANCE ICED CABINET PUDDING FOR SUMMER
This is usually made in oval tin moulds, with a tight-fitting cover. Small moulds are the best. Cut some sponge cake about half an inch thick; shape it nearly to the mould; dilute a tablespoonful of any favorite extract, and pour it on to the cake. Then commence to fill up the mould in layers of currants, seedless raisins, sliced citron, and chopped almonds, then a layer of cake, until it is full. Make ready a custard of one pint of milk, the yolks of two eggs, a quarter of a pound of sugar, and half a teaspoonful of extract of lemon, rose, or almonds; let it simmer a little, but not enough to curdle, as it will certainly do if allowed to stay too long on the fire. When it simmers, take it off, and let it cool a little. When only lukewarm pour it over the fruit and cake in the mould. Cover tightly, and bury it in ice and salt. It is, when well made, a most exquisite dessert.
SOUFFLE PUDDING
Take a pint of milk, a cup of flour, one spoonful of sugar, and a piece of butter as large as an egg. Scald the milk, flour, and butter together. After the batter becomes cold, stir in the yolks of five eggs, and just before baking, stir in the whites. Bake in a quick oven, and serve with sauce.
OMELET SOUFFLE PUDDING
Beat the whites of ten eggs to a stiff froth. Beat the yolks with three quarters of a pound of powdered sugar, and the juice and grated rind of a lemon. Mix all together lightly. Butter a thick-bottomed dish which will just hold the pudding; put it immediately in the oven, and bake it fifteen or twenty minutes. Serve it just as it comes from the oven. It should quiver like a golden jelly when served. If baked too long, it will be spoiled. The oven must not be too hot, or it will scorch; the heat should be as usual to bake pies.
VERY RICH PUDDING
Line a deep pie dish with puff paste, having first buttered it thoroughly; place on this a layer of jam, then a layer of custard, then jam, then custard, until the dish is nearly full, leaving the custard layer at the top. Bake for twenty minutes in a moderate oven, let the pudding cool, beat up the whites of the eggs that were used for the custard into a stiff whip with a little powdered sugar, pile the whip on as high as possible, and serve.
PARISIAN PUDDING