242. Lemon Pudding, No. 1

Half a pound of sugar, Half a pound of butter, Five eggs,

The grated rind and juice of one lemon, Half a gill of brandy.

Beat the butter and sugar. Whisk the eggs and add to it the grated yellow rind and juice of one lemon, and lastly the liquor. Make a puff-paste, line your pie plates with it, and pour in the mixture. These ingredients will make three puddings.

It requires a moderate oven.

This is a very rich and expensive kind of pudding - for a plainer kind see No. 2.

In place of the liquor, a table spoonful of rose water, and a tea spoonful of grated nutmeg may be added.

243. Lemon Pudding, No. 2

Half a pound of sugar,

A quarter of a pound of butter,

Five eggs,

The grated yellow rind and juice of one lemon.

Beat the butter and sugar to a cream. Whisk the eggs and add to it, then stir in the lemon juice and grated rind.

Make a paste, cover your pie plates, pour in the mixture, and bake in a moderate oven.

Two table spoonsful of brandy may be added, if preferred, to flavor it.