Rub the sugar and butter together; beat the yolks light, and add then the milk and soda; lastly the flour and beaten whites alternately. Fill six small cups, well buttered, and bake twenty minutes, or until a nice brown. Eat warm.
Lemon Pudding. ✠
- 1 cup of sugar.
- 4 eggs.
- 2 tablespoonfuls corn-starch.
- 2 lemons—juice of both and rind of one.
- 1 pint milk.
- 1 tablespoonful butter.
Heat the milk to boiling, and stir in the corn-starch, wet with a few spoonfuls of cold water. Boil five minutes, stirring constantly. While hot, mix in the butter, and set it away to cool. Beat the yolks light, and add the sugar, mixing very thoroughly before putting in the lemon juice and grated rind. Beat this to a stiff cream, and add gradually to the corn-starch milk, when the latter is cold. Stir all smooth, put in a buttered dish, and bake. Eat cold.
Lemon Méringue Pudding (very nice.)
- 1 quart milk.
- 2 cups bread-crumbs.
- 4 eggs.
- ½ cup butter.
- 1 cup white sugar.
- 1 large lemon—juice and half the rind, grated.
Soak the bread in the milk; add the beaten yolks, with the butter and sugar rubbed to a cream, also the lemon. Bake in a buttered dish until firm and slightly brown. Draw to the door of the oven and cover with a méringue of the whites whipped to a froth with three tablespoonfuls of powdered sugar, and a little lemon-juice. Brown very slightly; sift powdered sugar over it, and eat cold.
You may make an orange pudding in the same way.
Cocoanut Pudding.
- ½ lb. grated cocoanut.
- ½ cup stale sponge cake, crumbed fine.
- 1 cup sugar.
- 1 large cup rich milk—cream, if you can get it.
- 6 eggs.
- 2 teaspoonfuls vanilla, or rose-water.