Butter, 2 tablespoonfuls.
Fig marmalade, I¼ cups.
Cream, 1½ cups.
Sugar, 1 cup.
Mix the butter with the corn starch and flour; mix the fig marmalade and the cream; stir in the butter, corn starch, and flour mixture, together with the sugar and the yolks of eggs. Mix well and fold in quickly the well-beaten whites. Pour into a buttered pudding-pan and steam one and one-half hours.
Make same as fig pudding, using date marmalade.
Water, 2 cups.
Lemon extract, 1 teaspoonful.
Salt, 1 teaspoonful.
Corn starch, 1 cup.
Sugar, 1¼ cups.
Lemon, grated rind and juice, 1.
Flour, 1½ cups.
Over the beaten yolks pour a syrup made by boiling the sugar in the water. Add lemon rind and juice, lemon extract, and salt. Beat up well, and mix in slowly the flour and corn starch. Fold in the beaten whites of the eggs, pour into a greased pudding dish, and steam one and one-half hours.
Cream of maize, or cerealine, 2 cups. Lemon, grated rind and juice, 1.
Heat milk to boiling and stir in cream of maize or cerealine. Set in double boiler and cook half an hour. Remove from range and stir in the yolks and sugar. Flavor with grated rind and juice of lemon. Pour in a shallow pan, and set within another containing water, and bake till the custard sets. Meringue with the whites.