A pint of new milk, half a lemon rind, a little cinnamon, and a bay leaf; simmer a few minutes, sweeten with loaf-sugar, and strain by degrees to five well-beaten eggs (leaving out two whites;) pour this over thin slices of bread and butter strewed with currants. Bake half an hour.

592. A light Pudding - Take a pint of new milk, eight eggs, and half a pint of cream, to two spoonfuls of flour. Beat the yolks and whites of the eggs separately; beat up the batter without the whites, but, just before putting it in the pot, or oven, stir in the whites, with one ounce of fine loaf-sugar, a little powdered cinnamon, or nutmeg, and half a glass of brandy or ratafia. Butter the basin or mould which it will exactly fill. Put it into the water fast boiling, and keep it shaking about several minutes, lest the eggs should settle on one side. Half an hour will boil it. When turned out, grate over the top fine sugar and nutmeg, with melted butter, or wine sauce, round it; or stick bits of raspberry jam, or red currant jelly, at top. If baked, it will not require more than twenty minutes. A rich puff paste, put round the edge of any baked pudding, greatly improves the appearance.