(1) Butter a pint pudding-basin and line it with the crumb of a French roll cut in thin slices and thickly spread with lemon paste. Make a custard with one-half pint of new milk, two eggs, flavor with a little grated lemon peel and sweeten to taste. Fill the basin with this custard, put on this some slices of the French roll, also spread with the lemon paste, tie over the top of the basin a thick paper, stand it in a stewpan with boiling water to about one-half its height, place the lid on the stewpan and let it steam for one hour. Great care should be taken to keep the water just below the boiling point. When done, sprinkle with sugar, and serve with sweet sauce poured round it

Lemon Souffle Pudding

Chop fine three ounces of butter and work it into about one-half pound of flour. Pour one and one-half pints of milk into a saucepan, and when almost boiling, stir the flour and butter into it. Continue stirring over the fire until it thickens, then beat up the yolks of seven eggs and six ounces of sugar and stir them into the flour and milk; pour the mixture into a shallow pan, whip well, let it stand till cold and then beat the whites of seven or eight eggs to a stiff froth. Turn the pudding into a buttered mould, allowing plenty of room for swelling, cover and steam for an hour and a half, keeping the water under the steamer boiling all the time. When removed from the steamer, dip the mould into cold water for a moment, take it out, let stand for one minute, and then turn the pudding onto a hot dish. Serve brandy sauce with it.