Ingredients. - Three lemons. Six ounces of sugar. Six eggs. One gill of cream. One gill of milk. Three ounces of cake-crumbs. One inch of cinnamon-stick.

Time required, about one hour.

To make a Lemon Pudding:

1. Take three lemons, wipe them clean in a cloth, and grate the rind of them on six lumps of sugar.

2. Take an inch of the stick of cinnamon and put it in a mortar.

3. Pound the cinnamon well in the mortar with the sugar.

4. Put this into a basin.

5. Take three ounces of cake-crumbs and add to the above in the basin, and mix all well together.

6. Take the three lemons, cut them in halves, and squeeze the juice of them into the basin through a strainer.

7. Add the yolks of six eggs, and beat them in with the above. (Two of the whites of eggs put on a plate, the others put aside.)

8. Stir in well and smoothly one gill of cream and one gill of milk with a wooden spoon.

9. Whip the whites of the two eggs to a stiff froth with a knife, and add them at the last moment to the above mixture, stirring it lightly.

10. Take a pie-dish and line the edge of it with puff-paste (see "Pastry," Lesson First).

11. Pour the mixture into the pie-dish.

12. Put the pie-dish in the oven (the heat of it should rise to 220°), to bake till the mixture is set and of a light-brown color. It is then ready for serving.