Lemon Pudding

1 cupful butter. 2 cupfuls sugar.

Cream these together and add 2 lemons, grated yellow rind and juice. 6 egg yolks.

6 small Boston crackers softened in 1 pint of milk. Bake one-half hour. Spread over the pudding, when removed from the oven, a meringue made from the 6 whites of eggs beaten with 6 tablespoonfuls white sugar. Return to the oven to brown. No sauce.

This pudding may be baked in a crust if wished. Line a pudding dish with a rich paste, and pour the mixture in. Use but ½ the quantity of crackers. Bake until the crust is done. No sauce.

Orange Puddling

6 oranges sliced thin and sprinkled with ½ cupful white sugar. Make the following custard:

1 pint milk. 2 tablespoonfuls sugar.

3 egg yolks.

Cook in a pail set in a kettle of boiling water. When cold pour over the oranges. Whip the whites of the 3 eggs stiff with 3 tablespoonfuls of white sugar and spread over the custard. Serve cold.

Orange Pudding Baked

1 cupful powdered sugar creamed with ½ cupful butter. 1 wineglassful rose-water. 4 eggs well-beaten. Juice of 2 oranges, grated rind of 1. 1 tablespoonful melted butter.

½ pound well crumbed Boston crackers soaked in 1 pint of sweet milk. Beat the eggs with the butter and sugar, and add milk and crumbs. Stir all the ingredients together. Two ounces of citron cut fine is an improvement. Line a pudding dish (well buttered) with a rich paste. Turn in the pudding. Make a rim of the paste around the dish. Bake in a quick oven one-half hour. Serve hot. No sauce.

Transparent Pudding

1 cupful butter. 2 cupfals sugar.

6 yolks of eggs and 3 whites beaten separately. 1 lemon, juice and grated rind. 1 nutmeg, grated. 1 wineglass rose-water.

Cream the butter and sugar. Beat in the yolks, lemon, spice and rose-water; add the beaten whites last. Line two shallow pudding dishes with a rich puff paste and fill with the mixture. Bake. Beat the 3 reserved whites with 3 tablespoonfuls white sugar and a little lemon juice, spread over the top and brown lightly in a quick oven. Serv6 cold. These are very nice baked in tart shells. Serve with meringue.

Cracker Pudding

½ pound rolled crackers. ½ nutmeg.

Pinch salt. 3 tablespoonfuls sugar.

1 tablespoonful melted butter.

4 eggs beaten to a froth. 1 quart sweet milk.

Mix the eggs and milk together and turn over the other ingredients in a buttered pudding dish. Let stand until the crackers begin to soften, then bake. This is good without sauce, but may be served with a very plain one flavored with vanilla. The pudding may be flavored with rose-water or vanilla.

Cracker Pudding (Quick)

3 cupfuls sweet milk. 1 egg. 2 cupfuls rolled crackers.

Boil the milk, stir in the crackers. Beat the egg and stir in after taking the pudding from the stove. Serve with some very plain sauce flavored with vanilla. This pudding may be prepared while unexpected company are at the table.