Put in a copper sugar-pan three ounces of granulated sugar with half a gill of cold water. Toss the pan briskly to melt the sugar well; then place it on the stove, and let it boil slowly until it becomes a light brown color. If a moderate fire, it will require four minutes, but if a brisk one only two will suffice ; this will now be a caramel. Take a pudding-mold holding one quart; line the interior with all the caramel, holding the mold in the left hand, and spreading it evenly all round. Put the mold in a cool place, and let it become thoroughly cold. Have one pint of milk in a bowl ; break in four eggs, add a quarter of a pound of powdered sugar and a teaspoonful of lemon essence. Beat well for five minutes ; strain through a sieve into another bowl, and fill the mold with this cream. Place it in a tin pan filled with water to half the

DESSERTS. 36l height of the mold, and place in a very moderate oven for forty-five minutes. When of a good golden color remove, and cool for at least two hours. Turn it on a dessert-dish, and serve with its own juice.