Dessertspoonful of rose water.
Stir well till light.
Beat four eggs very light, and add to the other ingredients. Butter the baking-dish, line with stale cake, sliced thin, which you may cover with sweetmeats of any kind. Pour the mixture on, and bake for nearly an hour.—Mrs. I. H.
Transparent Pudding.
Yolks of 10 eggs; whites of 2.
1 pound of sugar,
½ pound of butter.
Season with nutmeg.
Make pastry, on which put a layer of citron or any other fruit. Pour the mixture over it and bake. Beat the remaining whites to a froth. Add a teacup of powdered sugar, flavor to taste, and pour over the top of the pudding after baking. Then put it again in the stove, a few minutes, to brown.—Mrs. E.
Arrow-root Pudding.