Butter and sugar well six small pudding-molds, as for maraschino pudding (No. 1134). Prepare twelve lady-fingers (No. 1231), cut them in two, paring them neatly and carefully, so as to be able to line the molds evenly, then cut the parings into small pieces. Mix in a plate three ounces of candied cherries with two ounces of well-chopped citron ; cover the bottom of the molds with two ounces of this, then a layer of the lady-fingers; spread half of the remaining fruit on top, and fill in with the rest of the cake, finishing with the balance of the fruit ; then pour over the following custard: put into a vessel four ounces of powdered sugar three whole eggs, and beat briskly with a pastry-whip for two minutes, then add a pint of cold milk, flavor with a teaspoonful of lemon essence, mix for one minute longer, then strain through a sieve into another vessel, and with a ladle divide it evenly over the six puddings. Set the molds in a tin pan, filling it to half their height with warm water, and place it in a moderate oven to steam for thirty-five minutes; take out from the oven, turn them on a hot dessert-dish, and serve with a Daniel Webster sauce (No. 1156).