Orange Pudding.
Put two oranges and two lemons into five quarts of water. Boil them till the rinds are tender, then take them out, slice them thin, and take out the seed. Put a pound of sugar into a pint of water. When it boils, slice into it twelve pippins, sliced and cored. Lay in the lemons and oranges; stew them tender. Cover the dish with puff-paste. Put in the fruit carefully, in alternate layers. Pour over the syrup, put some slips of paste across it, and bake it.—Mrs. E.
Lemon Pudding.
½ pound sugar.
¼ pound butter, well creamed.
Yolks of 8 eggs.
Pour this mixture into a rich crust of pastry, after adding the grated rind of two lemons. Then partially bake it. Beat the whites very stiff, and add a spoonful of sugar for each egg. Then add the juice of two lemons, pour this méringue over the pudding and brown it quickly.—Mrs. I. D.
Lemon Pudding.
½ pound butter.
¾ pound sugar.