Rub butter and sugar to a light cream; add the yolks and beat hard before putting in the whites alternately with the flour. The almonds, pounded to a paste with a little rose-water and bitter almond extract, should be put in last.
Boil in buttered mould; or set in a pan of water as directed in the last receipt. The mould should not be much more than half full. Boil nearly an hour. Eat with lemon sauce—not very sweet.
This is nice baked as a cake.
Boston Lemon Pudding.
2 cups fine, dry bread-crumbs.
¾ cup of powdered sugar, and half as much butter.
2 lemons, all the juice, and half the grated peel.
2 table-spoonfuls prepared flour.
5 eggs, beaten light. The yolks must be strained.