Take an equal weight of eggs in the shell, of good butter, of fino dry flour, and of sifted sugar. First, whisk the eggs for ten minutes, or until they appear extremely light; then throw in the sugar by degrees, and continue the whisking for four or five minutes; next, strew in the flour, also gradually, and when it appears smoothly blended with the other ingredients, pour the butter to them in small portions, each of which should be beaten in until there is no appearance of it left. It should previously be just liquefied with the least possible degree of heat; this may be effected by putting it into a well-warmed saucepan, and shaking it round until it is dissolved. A grain or two of salt should be thrown in with the flour; and the rind of half a fine lemon rasped on sugar, or grated, if more convenient, or some pounded mace, or the store-flavouring of page 120, can be added at choice. Pour the mixture, directly it is ready, into well-buttered cups, and bake the puddings from twenty to twenty-five minutes. When cold, they resemble good pound-cakes, and may be served as such.
Wine sauce should be sent to table with them.
Eggs, 4; their weight in flour, sugar, and butter; little salt; flavouring of pounded mace or lemon-rind.
Three eggs are sufficient for a small dish of these puddings. They may be varied with an ounce or two of candied citron; or with a spoonful of brandy, or a little orange flower water. The mode we have given of making them will be found perfectly successful if our directions be followed with exactness. In a slack oven they will not be too much baked in half an hour.