Put in a copper basin a quarter of a pound of powdered sugar, two whole raw eggs, and grate in the rind of a quarter of a mediumsized lemon, and with a pastry-whip beat the whole sharply for two minutes; put the basin on a very moderate fire, then beat it vigorously for five minutes more. Remove it from the fire, lay the basin on a table, continue beating slowly for two minutes longer, then give the whip a sharp shake, so that all that adheres to it falls into the basin. Now add a quarter of a pound of flour, and with a wooden spoon mix slowly and carefully the whole for two minutes. Cover a pastry baking-pan with a sheet of brown paper, pour the paste over it, spread out to the thickness of half an inch; put it into a moderate oven, and let bake for fifteen minutes, then take it out, let cool for another fifteen minutes, and remove from the pan. Place it on a table upside down, remove the paper, and with a knife cut it into small, square, dice-shaped pieces, mixing with them one ounce of dried currants and one ounce of finely chopped candied citron.

Butter and sugar well six small pudding-molds, each capable of containing one and a half gills. Fill them equally with the above preparation, then put in a vessel four ounces of powdered sugar with two raw eggs; beat well with a pastry-whip for two minutes, then add a pint of cold milk, mixing again for one minute; strain through a sieve into another vessel, add half a teaspoonful of lemon essence, and stir lightly for one minute more. Pour this slowly over the puddings, a little each time, so as to give the necessary opportunity for it to absorb; lay them on a tin pan, filled to half the height of the molds with warm but not boiling water, then place in a moderate oven to steam for thirty minutes; remove them from the pan, and lay them in a cool place for one hour, afterward leaving them in the ice-box until ready to serve. Take a pint of whipped cream, as for No. 65, put it in a vessel, mixing in for two minutes half a gill of good maraschino, and leave it in the ice-box until ready; then prepare a cold dessert dish. Run a thin knife down each pudding separately, from top to bottom, pass it carefully around the mold, so as to detach them easily. Pour the maraschino sauce over, and send to the table immediately.