5 eggs—whites and yolks beaten light separately.
Rub butter and sugar to a cream, and strain into this the beaten yolks. Whip up light with the lemon; then the flour, alternately with the stiff whites. The raisins should be dredged with flour and go in last. Butter a mould thickly, line it with the strips of citron; put in the batter, a few spoonfuls at a time; cover, and set in a pan of boiling water in the oven. Keep the water in the pan replenished from the boiling kettle, and bake steadily an hour and a half. Turn out upon hot plate.
Eat warm with brandy sauce. It is a delicious pudding. Leave room in mould for the pudding to swell.
Almond Sponge Pudding.
4 eggs—beaten very light.
The weight of the eggs in sugar and the weight of 5 eggs in prepared flour.
Half the weight of 4 in butter.
¼ pound sweet almonds blanched and pounded.
Extract of bitter almond.
A little rose-water.